Step 1

Start by rinsing the rice under cold water for 1 minute in a fine sieve. Place in a medium pot and add 1 3/4 cups of chicken or vegetable stock. Turn heat to high and bring to a boil. Once boiling, turn heat down to a low simmer and place the lid on. Cook for 45-50 minutes until the water has evaporated. If the rice is not completely cooked no worries, it will continue to cook in the oven.

Step 2

While the rice cooks, place cut green beans in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and cook for 4 minutes. Drain any access water carefully and set aside until ready to use.

Step 3

Meanwhile, in a deep skillet on medium heat add 2 tbsp butter. Once melted add chopped mushrooms and onions. Cook stirring often until most of the liquid is evaporated, about 4-5 minutes. Add carrots and celery and cook another 3-4 minutes. Stir in seasonings and then flour. Cook for 1 minute to cook out flour taste. Pour in the remaining 1 1/2 cups chicken or vegetable stock and stir to combine. Bring to a low boil and cook until the sauce thickens a bit, about 3-4 minutes. Remove the pan from the heat and slowly stir in half & half. Place back on the heat and turn down to low and let simmer until thicken and the mixture coats the back of a spoon.

Step 4

Combine the cooked wild rice and green beans in a 2 quart baking dish coated with non-stick cooking spray. Pour mushroom sauce over the top of the rice and beans, No need to stir together.

Step 5

In a small bowl combine the panko crumbs and 2 tbsp melted butter. Sprinkle over the top of the casserole and cover with foil. Bake for 20 minutes, remove foil and bake another 15-20 minutes until top is golden brown. Sprinkle with chopped parsley and serve!

Step 6

If you're making this a day in advance, follow all the steps minus the panko crumb topping. Let cool, then cover with foil and refrigerate until ready to bake off the next day. Preheat oven to 375°F. Mix up panko crumbs and butter and sprinkle over the top of the casserole. Place foil back on and bake for 30 minutes. Remove foil and bake another 20 minutes until top is golden and edges are bubbly. Sprinkle with chopped parsley and serve!