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I had a fridge full of food but none of it was in any semblance of an actual meal. So I created a dish inspired by this recipe from Smitten Kitchen.


Wild Rice, Pork, and Broccoli Cheese Casserole

  • 3 tbsp butter
  • 1/2 large onion, diced
  • 2/3 cup wild rice blend
  • 1 garlic clove, minced or pressed
  • 1/2 lb ground pork
  • 1/2 lb fresh broccoli, cut into small florettes
  • 1 can artichoke hearts, halved (I used leftover artichokes)
  • 1/2 tsp ground mustard powder
  • Pinch of cayenne pepper
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 2/3 cup low-sodium vegetable or chicken broth
  • 8 oz cheddar cheese, coarsely grated
  • Salt and freshly ground black pepper

In a medium sauce pan, melt 1 tbsp of butter. Add the onion and saute until translucent. Add the rice and continue to cook for another minute. Add 1 1/3 water and a generous amount of salt. Cover with a lid and bring to a simmer. Cook until soft. When done, set aside.

Preheat oven to 400 degrees.

In a cast iron skillet, add the broccoli and the pork. Fry together until the pork is done. Cover intermittently to help the broccoli steam a bit. When done, combine the broccoli/pork mix with the rice and the artichoke hearts.

In the rice pot, melt 2 tbsp of butter over medium heat. Add the mustard powder, cayenne, and garlic. Let cook for a minute then whisk in the flour. Allow to cook, constantly whisking, for another minute or so. Slowly add the milk, continuing to whisk. Then add the broth. Bring to a summer and allow to thicken slightly. Whisk in 1/3 of the grated cheese. Season with desired amount of salt and pepper.

Pour the sauce over the rice/pork mixture. Sprinkle on the remaining cheese over the top. Bake casserole for 10 to 15 minutes, until bubbly and the cheese is slightly browning. Serves 4.