We eat a lot of mushrooms these days. They add a meaty umami flavor to vegetarian dishes and everyone in my family finds them delicious, including my toddler. Not surprisingly they’re also nutritious – this post from well-known Dr. Fuhrman discusses how mushrooms have cancer prevention properties.
Try this delicious one-dish vegetarian casserole from the Eat Happy Meal Plan as an easy way to get lots of veggies, whole grains and mushrooms into your diet:
Broccoli, Mushroom and Farro Casserole with Cheddar
From No Plan Meal Plan 12/10/12
Total Prep Time: 45 minutes
Active Time: 25 minutes
1 small onion or 2 shallots, minced
1 head broccoli, broken into small florets, or 1 lb frozen
1 lb mushrooms, roughly chopped or sliced
1 cup farro, rinsed (can sub another grain, such as rice or quinoa)
2 cups whole milk
2 cups, about 6 ounces, good-quality cheddar cheese
2 teaspoons minced garlic from about 2 cloves
1 teaspoon dried thyme
2 tablespoons all-purpose flour or sub cornstarch
Extra virgin olive oil (EVOO), sea salt, freshly cracked black pepper
- Pre-heat your oven to 350 degrees and grease a casserole dish or 13 x 9 inch pan.
- Fill a medium saucepan 2/3 full with water and bring to a boil. Add broccoli and boil for 2 minutes, until bright green, then remove with a slotted spoon to a large bowl. Add the farro and cook per package instructions, about 20 minutes. Drain and add the bowl.
- While the farro is cooking prepare the mushrooms and cheese sauce: Heat a little EVOO over med-low heat in another medium or large saucepan. Add the mushrooms and thyme, season with a little salt [...]