Wild Rice and Mushroom Casserole

cooking.nytimes.com

MaddiLK

2 ¼ cups vegetable, mushroom or chicken broth or stock

Fine sea salt

1 ¼ cups wild rice, rinsed

10 tablespoons extra-virgin olive oil, more as needed

1 pound sliced mushrooms (about 11 cups), preferably a mix of different kinds

3 leeks, white and light green parts only, thinly sliced

2 fennel bulbs, trimmed and chopped

5 ounces baby spinach (about 4 cups)

7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)

½ tablespoon tomato paste

⅛ teaspoon red pepper flakes

4 (14-ounce) cans white beans (7 cups)

2 tablespoons freshly squeezed lemon juice

⅓ cup chopped fresh cilantro (or basil)

⅓ cup chopped fresh parsley

2 ½ cups panko or coarse bread crumbs

1 tablespoon fresh rosemary, chopped

1 tablespoon finely grated lemon zest

⅓ cup grated Parmesan cheese (optional)

Flaky sea salt, for garnish

Directions at cooking.nytimes.com

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