Sunday Dinner Series: wild rice + bean bake
recipe + photo by Jennifer Johnson
This one pot meal speaks to the casual nature of an oven-to-table Sunday dinner. The earthy flavors of beans and wild rice are enlivened by a healthy helping of fresh herbs. Substitutions are welcome as this dish is a great way to use up herbs and vegetables that you may have on hand. Cooked sausage crumbles also serve as a welcome addition.
3 tablespoons extra virgin olive oil
2 celery stalks, trimmed and chopped
2 medium carrots, sliced
1 large onion, chopped
2 cloves garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup white wine
2 cups water
1 1/2 cups low-sodium (or homemade) chicken or vegetable stock
2 cups wild rice
1 19-ounce can fava beans, drained and rinsed
1 19-ounce can cannellini beans, drained and rinsed
1/4 cup minced fresh flat-leaf Italian parsley, divided
2 tablespoons minced fresh sage
2 bay leaves
3 tablespoons unsalted butter
Preheat oven to 375°F.
Place a Dutch oven over medium heat and add oil. Add celery and carrot and cook for about 3 minutes. Add onion and garlic, and continue cooking for another 2 minutes. Season with salt and pepper. Add wine and simmer for 5 minutes. Add water and broth and bring to boil. Carefully add rice and stir to combine. Add fava and cannellini beans, 2 tablespoons parsley, sage, and bay leaves. Stir to combine. Remove pot from heat. Cover and bake for about 45 minutes, or until liquid is absorbed and rice is tender. Remove pot from oven, uncover, and add butter, stirring until melted. Remove and discard bay leaves.
Divide among serving bowls and garnish with remaining parsley. Season with salt and pepper and serve.