Phenomenal Phoods

Wild Rice Broccoli Casserole

Ingredients:

• 3 tablespoons butter or olive oil
• 1 1/2 cups butternut squash, peeled and cubed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup baby Bella mushrooms, sliced
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• 1 teaspoon fresh chopped thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt, plus extra to taste
• 1/2 teaspoon pepper, plus extra to taste
• 1 cup wild rice
• 2 cups vegetable broth (water works fine as well)
• 1 head broccoli, cut into florets
• 2 cups shredded blend of cheddar, Asiago, Gruyere and Parmesan cheese

Instructions:

1. Add butter or oil to a large oven-safe pot like a cast iron Dutch oven. Heat over medium-high heat before adding the butternut squash.
2. Cook the squash for 3 minutes before adding the onion, garlic, mushrooms and seasonings. Cook for 3-5 minutes until onions and mushrooms are softened and fragrant.
3. Add the rice and vegetable broth or water. Bring the mixture to a boil. Reduce to a simmer, cover and cook for 45 minutes or until the rice is cooked.
4. Meanwhile, preheat the oven to 425 degrees F.
5. When the rice is cooked, stir in the broccoli. Sprinkle the cheese overtop and bake at 425 for 20 minutes until the cheese is melted and bubbling.
6. Serve with fresh rosemary and sage.