Broccoli Mushroom and Wild Rice Skillet Casserole
 
Prep time
Cook time
Total time
 
This broccoli mushroom and wild rice skillet casserole starts on the stove top, and finishes under the broiler. No bake time required, so it's fast and easy!
Author:
Recipe type: Entree or Side
Serves: 3-4 servings
Ingredients
  • 1 cup yellow onion, diced (half a medium onion)
  • 8 oz sliced mushrooms
  • 1 large crown broccoli, chopped (florets and stem, about 4 cups)
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp red pepper flake
  • 1 cup vegetable broth
  • 2 TBS all purpose flour
  • ½ cup sour cream
  • 2 cups cooked wild rice blend
  • 1 cup cooked chickpeas (optional)
  • 3 oz shredded cheddar cheese (3/4 cup)
Instructions
  1. Preheat broiler to high.
  2. Combine onion and mushroom in a 10 inch oven proof skillet. Saute on the stove top for 2-3 minutes or until the mushrooms start to soften. Mix in broccoli, cover and cook for 3-5 minutes, or until the broccoli is bright green and the mushrooms are cooked.
  3. Stir in garlic, salt, pepper, and red pepper flake. Remove veggies from skillet.
  4. Whisk together vegetable broth and flour. Slowly pour in the skillet, stirring constantly. Continue whisking until the mixture comes to a boil. Simmer for 1 minute. The mixture should be thicken.
  5. Remove about ¼ cup of the hot thicken broth and whisk it into the sour cream to temper it. Stir tempered sour cream into the skillet.
  6. Mix in veggies, rice, and chickpeas. Top with cheddar cheese.
  7. Transfer to the broiler for 1 minute, or until the cheese is melted.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/broccoli-mushroom-and-wild-rice-skillet-casserole/