Brussels Sprouts Wild Rice Casserole

Cheesy Brussels Sprouts and Wild Rice Casserole in oval gratin dish with serving removed.

5 from 3 votes

Brussels Sprouts Wild Rice Casserole

Bring a touch of elegance to your fall and winter holiday table with this luxurious side dish or vegetarian main! Brussels Sprouts Casserole with wild rice, cheese and a crunchy almond topping can be made in advance and may even win over a Brussels sprout skeptic!

Prep Time30

Cook Time1

Total Time1 30

Course: Side Dish, Side Dishes - Beans, Rice & Grains, Side Dishes - Vegetables

Cuisine: American

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray for baking dish
Salt
1 pound trimmed Brussels sprouts small to medium size, quartered (4-5 cups after quartering)
3 tablespoons butter preferably unsalted
1 bunch scallions white and light green part only, coarsely chopped
2 cloves garlic minced
1 tablespoon all-purpose flour
1/3 cup dry white wine
1 cup half-and-half
2 1/4 cups shredded sharp white Cheddar cheese or mild, divided
2 cups cooked wild rice blend such as Rice Select
Freshly ground black pepper to taste
2 tablespoons slivered or sliced almonds

Instructions

Preheat oven to 375 degrees. Spray a large oval gratin dish (1 3/4 to 2-quart) with cooking spray. Set aside.
Prepare an ice bath. Bring a saucepan of generously salted water (with approximately 1 tablespoon salt) to a boil. Add the Brussels sprouts and cook for 20-30 seconds or so or until they turn bright green. Scoop them out and drop them into the prepared ice bath to cool. Drain and pat dry.
Discard the cooking water, rinse and return the saucepan to the stove.
Melt the butter in the saucepan over medium heat. Add the scallion and cook 2-3 minutes or until softened. Add the garlic and cook 10-15 seconds or until fragrant.
Whisk in the flour and cook for 1 minute.
Add the wine and cook for 1 minute.
Gradually add the half-and-half and continue whisking until smooth. Bring to a boil. Reduce heat to low and cook 1-2 minutes or until thickened and smooth.
Remove from the heat. Add 2 cups of the cheese in increments, whisking as you add the cheese until it's smooth and blended in. Add salt and black pepper to taste.
Stir in the rice and Brussels sprouts. Transfer to the prepared baking dish. Top with the remaining 1/4 cup cheese. Sprinkle with the almonds.
Bake uncovered for 25-30 minutes or until hot, bubbling and heated through. Serve immediately.

Notes

SUBSTITUTIONS:

Broccoli or green beans can be substituted for Brussels sprouts.
Use Gruyere, Swiss cheese, or Monterey Jack instead of white Cheddar.

TIP:

To cool the rice quickly, place a sheet pan in the freezer while the rice is cooking. When the rice is done, take the sheet pan out of the freezer and spread the rice over the chilled sheet pan.

MAKE AHEAD:

Can be prepared up to the point of baking 1-2 days ahead of time. Cool, cover and refrigerate. (Be sure the rice is not overcooked as it will absorb some of the cheese sauce and soften up some more.)
Let stand at room temperature while the oven preheats. You may need to add additional baking time.

FREEZER-FRIENDLY:

Can be frozen for 1-2 months before being baked.
Thaw in the refrigerator. Bake until heated through and bubbling.
This casserole can also be frozen after baking, but the Brussels sprouts will be very soft. Thaw in the refrigerator and heat through in a 350-degree oven.

Nutrition