Ingredients

The following ingredients have 5 Servings
  • 4 1/2 (1.1 L) cups low-sodium vegetable broth
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon dried thyme 
  • 1/4 teaspoon black pepper, plus more to taste
  • 6 ounces (170 g) crimini mushrooms, sliced (about 5 large)
  • 8 ounces (225 g) green beans, ends trimmed and cut in half 
  • 1 small yellow onion, diced and/or caramelized*
  • 2 cups (415 g) wild rice blend

Instruction

  • Preheat the oven to 400F. Mix the vegetable broth, garlic powder, dried thyme, and black pepper together in a medium pot and bring to a boil over high heat.
  • While the liquid is heating up, layer the mushrooms, green beans, onion, and uncooked rice in a 9×13″ casserole dish; try to spread everything out as evenly as possible.
  • Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
  • Remove from the oven, uncover, and let stand for 5 minutes before serving as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.