Wild Rice and Mushroom Casserole

Bring the vegetable broth to a boil; taste and lightly salt if needed. Stir in the rinsed wild rice, reduce to a gentle simmer, cover, and cook until tender, about 40 minutes. Remove from heat, fluff, re-cover, and rest 10 minutes.

Heat 3 tablespoons olive oil in a large skillet over high heat. Add half the mushrooms and cook, stirring occasionally, until deeply browned and crisped on the edges, about 8 minutes; season with a pinch of salt and transfer to a plate. Repeat with another 3 tablespoons oil and the remaining mushrooms.

Reduce heat to medium and add 2 tablespoons olive oil. Add the leeks, fennel, and 1 teaspoon salt; cook, stirring, until softened, about 8 minutes. Add the spinach, chopped garlic, tomato paste, and red pepper flakes; cook until the spinach wilts and the garlic turns lightly golden, about 2 minutes. Remove from heat.

Preheat the oven to 400°F. Lightly oil a 9×13-inch casserole dish.

In a blender, puree about 2 cans’ worth of white beans with their liquid (or add 1 to 1 1/4 cups water/stock if using cooked beans without can liquid) with the lemon juice, 1 grated garlic clove, and a pinch of salt until smooth.

To the skillet with the vegetables, add the bean puree, the remaining whole beans (drained if canned), browned mushrooms, cilantro, parsley, and cooked wild rice. Toss gently, then adjust seasoning with salt and/or lemon juice. Transfer the mixture to the prepared baking dish and smooth the top.

In a bowl, combine the breadcrumbs, rosemary, lemon zest, remaining grated garlic, and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and the Parmesan until evenly moistened and clumpy.

Sprinkle the breadcrumb topping evenly over the casserole. Bake at 400°F until hot and the topping is golden and crisp, 20 to 30 minutes. Let cool for 10 minutes before serving.