Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups uncooked wild rice ((3 cups cooked))
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts (cleaned and sliced)
  • 4 ounces mushrooms (finely chopped, about 1 ½ cups)
  • 4 carrots (peeled and chopped)
  • 1 teaspoon dried thyme leaves
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1 ounce cream cheese (cut into cubes)
  • 16 ounces frozen meatballs
  • 3 cups broccoli florets
  • 3 green onions (sliced)
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup sliced almonds (optional)

Instruction

  • If the wild rice is uncooked, bring a large pot of water to a boil, and cook the wild rice according to package directions, about 45 minutes. Drain cooked wild rice.
  • Preheat oven to 350° F.
  • While wild rice cooks, heat oil in a large pot over medium-high. Add leeks, and cook until leeks begin to wilt, about 3-5 minutes. Add chopped mushrooms, carrots, and thyme, and cook until all the liquid from the mushrooms has released, and the rest of the veggies are browned and tender, about 10-13 minutes.
  • Stir in flour and cook 1 minute. Slowly stir in milk; cook 3 minutes. Stir in cream cheese until smooth, and cook a couple of minutes or until slightly thickened.
  • Remove pot from heat, and stir in cooked wild rice, meatballs, broccoli, green onions, salt, and pepper. Taste for salt and pepper. Pour mixture into a 13x9-inch pan, and bake, uncovered, for 25 minutes. Remove from oven and sprinkle with almonds. Return to oven and cook an additional 5 minutes, or until casserole is bubbly and almonds are toasted.