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Brewers Organics Recipes

We love to cook and share a good, healthy, meal with friends and family. We've been collecting recipes, both of our own and from you, and we're putting them all in one place! We add a new recipe every week that uses ingredients from the current menu, to help you in your food journey. Enjoy!

Recipe of the week:

Wild Rice Casserole

Serves: 8


What (your ingredients):

2 cups wild rice

5 cups water

1 head broccoli, cut into florets

Bowl with ice and cold water

1 tablespoon avocado oil

2 shallots

8 oz. mushrooms, diced small

3 large carrots, diced small

½ teaspoon salt

1 teaspoon dried rosemary

3 tablespoons whole wheat flour

4 cups vegetable broth

15 oz. can cannellini beans, drained and rinsed


½ cup panko (optional)


How (your directions):

Prepare rice according to package instructions (I used a rice cooker and combined 2 cups wild rice with 5 cups water and cooked for 60 minutes).

Preheat oven to 375°F.

Boil a pot of water.  Boil broccoli florets for 3 minutes, then transfer immediately to bowl of ice water.

Meanwhile, in a large fry pan, heat oil over medium heat.  Add shallots and salt and sauté for 3 minutes.

Add mushrooms and carrots and sauté for 5 minutes.

Add flour and sauté for 1 minute.

Add vegetable broth and simmer for 10 minutes.  If mixture does not thicken, add a slurry of cornstarch and allow to thicken for 2-3 minutes.

Place cooked rice in large casserole dish and stir in broccoli and cannellini beans.

Pour mushroom mixture over rice mix, and flatten with a wooden spoon.

Sprinkle with panko, then bake for 25 minutes.


Serve hot with flaked sea salt and a drizzle of good olive oil!

Why (the science):  Wild rice, which is actually not rice but rather a grain, contains twice as much protein and just as much fiber as brown rice!  

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