Brown rice is nicely complemented with earthy flavors like mushrooms. This casserole makes a lovely light lunch or supper, paired with a simple green salad.
- Yield: 6 Servings
- Kosher salt
- 1 cup long-grain brown rice
- 4 tablespoons (½ stick) unsalted butter, 2 cut into pieces, plus more for the baking dish
- 1 pound mixed mushrooms, such as any combination of button, cremini, shiitake, and oyster, sliced
- Freshly ground black pepper
- 2 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- ½ cup chopped scallions (white and green parts)
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh tarragon
- ½ finely grated lemon juice and zest (about 3 tablespoons juice)
- ½ cup crumbled fresh goat cheese
- 2 tablespoons fine dry bread crumbs
How to Make It
- Preheat the oven to 350°F. In a medium saucepan, bring 2½ cups of water to a boil with a generous pinch of salt. When the water is boiling, add the rice, reduce to a simmer, cover, and let cook until the rice is just cooked, with still a little chew to it, 30 to 35 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and spread on a rimmed sheet pan to dry and cool.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the mushrooms, season with salt and pepper, and cook, without stirring, until browned, about 2 minutes. Stir and cook until the mushrooms are well browned on both sides and no moisture remains in the pan. Transfer to a bowl to cool.
- Butter an 8 × 8-inch baking dish. In a large bowl, whisk together the eggs, milk, and cream and then season with salt. Stir in the scallions, parsley, tarragon, and lemon zest and juice. Gently fold in the cooled mushrooms and the cheese, taking care not to break up the cheese much more. Pour the mixture into the prepared baking dish, sprinkle with the bread crumbs, and dot the top with the butter pieces. Bake until just set in the center, 35 to 40 minutes. Let cool for 10 minutes before serving.