Some good ideas for Thanksgiving leftovers
The traditional Thanksgiving meal is a giant spread that lacks for nothing. Unless you have a dietary restriction, in which case it might lack something you can actually eat.
There is likely to be flour lurking in the gravy, bacon in the Brussels sprouts, chicken stock in the dressing, and butter in nearly everything else. While you would think most people would be safe with cranberry sauce, there’s always the possibility that the host somehow got the idea to use honey instead of sugar, or dash in some soy sauce to give it that umami tang.
What every modern Thanksgiving table needs is one great dish that anyone can eat. It should be satisfying and hearty enough to be a meal on its own, but appealing enough to share as a side dish.
This golden-topped casserole of wild rice, white beans and seared mushrooms fits the bill.
The white beans, some of which are puréed, give it creaminess, while the wild rice adds a robust, chewy texture. The combination of mushrooms, leeks and fennel makes it autumnal. And plenty of sautéed spinach not only helps lighten the starchiness of the beans and rice, but also adds some necessary color.
Like many casseroles, this one is adaptable so you can tailor it to your tastes and your crowd. You can use gluten-free panko for celiac friends, or leave off the Parmesan in the topping for vegans and the lactose-intolerant. If you can’t get, or don’t want to spring for, the pricey wild rice, brown rice makes an equally nubby
What every modern Thanksgiving table needs is one great dish that anyone can eat. It should be satisfying and hearty enough to be a meal on its own, but appealing enough to share as a side dish.
substitute. Cilantro haters can substitute basil.
One thing to keep in mind is that canned beans vary a lot in terms of salt content. If possible, find a brand that lists sea salt as an ingredient. These tend to have a better flavor than unsalted beans. But in either case, taste as you go, adjusting the salt as you see fit.
Conveniently for Thanksgiving (or any other dinner party), you can assemble the components for this dish the day before you want to serve it. Store the filling and topping separately in the fridge. Just before baking, spread the crumbs over the casserole and bake until steaming hot inside and golden on top.
Then serve it to your loved ones, because this is a dish they all can love.
Wild Rice and Mushroom Casserole
Yield: 12 servings Time: 1 3⁄4 hours
2 1⁄4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1⁄4 cups wild rice, rinsed 10 tablespoons extravirgin olive oil, more as needed
1 pound sliced mushrooms (about 11 cups), preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed
and chopped
5 ounces baby spinach
(about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1⁄2 tablespoon tomato
paste
1⁄8 teaspoon red pepper
flakes
4 (14-ounce) cans white
beans (7 cups) 2 tablespoons freshly
squeezed lemon juice 1⁄3 cup chopped fresh
cilantro (or basil)
1⁄3 cup chopped fresh
parsley
2 1⁄2 cups panko or coarse
breadcrumbs 1 tablespoon fresh
rosemary, chopped 1 tablespoon finely grated
lemon zest
1⁄3 cup grated Parmesan
cheese (optional) Flaky sea salt, for garnish
Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
Heat oven to 400 degrees, and oil a 9- by 13-inch casserole dish.
In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you’d think.)
Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
In a small bowl, combine breadcrumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1⁄4 teaspoon salt. Stir in 1⁄4 cup olive oil and Parmesan, if using.
Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.