Roasted Fennel, Mushroom and White Bean Brown Rice Gratin
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Vanilla and Bean · by Traci York★ 4.8 (24)

Roasted Fennel, Mushroom and White Bean Brown Rice Gratin

NUTRITION · PER SERVING60M COOK
CAL 21%·PRO 34%
CARBS 51G49% OF CAL
9G FIBER6G SUGAR36G OTHER
FAT 18G39% OF CAL
6G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty brown rice gratin layered with mushrooms, white beans, and Gruyère, topped with roasted fennel and lemon-Dijon breadcrumbs. A vegetarian main that is rich and satisfying.

mainamericancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons + 2 teaspoons Extra Virgin Olive Oil
  • 2 Large Fennel Bulbs with Fronds
  • 1 cup (200 grams) Short Grain Brown Rice (about 3 cups cooked)
  • 12 ounces (344 grams) Crimini Mushrooms ( stems removed and sliced)
  • 1 cup (120 grams) Yellow Onions (diced)
  • 15 ounces (425 grams) White Beans (Cannellini) (drained and rinsed)
  • 1 1/2 cups (130 grams) Gruyere (grated*** (see note))
  • 2 Lemons (one zested and juiced, the other for service)
  • 1/3 cup (70 grams) Vegetable Broth (low sodium, or white wine / dry vermouth (see note)*)
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Fresh Ground Pepper
  • 1/3 cup (20 grams) Breadcrumbs (use homemade sourdough breadcrumbs if you can (gluten free if needed))
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Fresh Grated Parmesan Cheese** ((see note))
PREP
—
SODIUM
603MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.