Ingredients:
- Rice: 2 cups long-grain white rice (jasmine or basmati are excellent)
- Broth: 3 ½ cups chicken broth
- Fat: 3 tablespoons unsalted butter
- Aromatics: 1 large sweet onion, chopped
- Mushrooms: 8 ounces white button mushrooms, thinly sliced
- Seasonings: ¾ teaspoon dried thyme, ½ teaspoon sugar, ½ teaspoon black pepper, 1 bay leaf
- The French Onion Touch: ½ cup beef broth, 1 tablespoon Worcestershire sauce, 3 cloves garlic, minced
- Thickener: 5 teaspoons all-purpose flour (or gluten-free sweet rice flour)
- Creamy Element: 2 cups milk (whole milk is best, but almond or other alternatives work)
- Cheese: 6 ounces shredded Fontina cheese (or Gruyere, Swiss, or Provolone)
Instructions:
Prep and Preheat:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
Cook the rice:
- Bring the 3 ½ cups of chicken broth to a boil. Add the rice, stir, then lower the heat to a simmer. Cook until the rice is al dente, approximately 15 minutes.
- Once cooked, allow the rice to rest for 5 minutes, then fluff with a fork and set aside.
Sauté the veggies:
- Melt the butter in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the mushrooms and cook until they release their liquid and soften, about 5-7 minutes.
Flavor Explosion:
- Add the beef broth, Worcestershire sauce, thyme, sugar, black pepper, and bay leaf to the skillet. Cook for a minute or two to meld flavors.
- Stir in the garlic and cook until fragrant, about 30 seconds.
Make the Sauce:
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to prevent clumping.
- Slowly whisk in the milk. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
Cheese Please:
- Remove the sauce from the heat. Stir in half of the shredded Fontina cheese until melted.
- Taste and adjust seasonings with salt and pepper if needed.
Assemble:
- Gently fold the cooked rice into the creamy sauce mixture.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining Fontina cheese evenly over the top.
Bake and Enjoy!
- Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let the casserole rest for 5-10 minutes before serving. This allows the flavors to settle and makes it easier to cut.
Tips:
- Customize it: Add other veggies like bell peppers or spinach. Feel free to use a different type of cheese that melts well.
- Make Ahead: Assemble the casserole up to a day in advance. Cover and refrigerate. Increase baking time by 10-15 minutes if baking straight from the fridge.
- For added richness, substitute heavy cream for half of the milk.
