I made this NYT wild rice and mushroom casserole as my contribution to a 22 person feast and it was very good. It is vegetarian (provided you use veggie broth), can easily be made vegan, dairy-free and/or gluten-free and looks nice on the table. It is always hard for me to judge just how good something is when I have about 2 tablespoons of it along with a dozen other things but quite a lot of it got eaten at dinner and a cousin consumed the rest for breakfast so I judge it a success. I cut down the beans to only 3 cans, added some chopped carrots for color, and omitted the cilantro but otherwise made it as written. I would double or triple the mushrooms next time, probably double the spinach, and use about 50% more wild rice than called for but make no other changes (unless needing to make it vegan, d-f or g-f). One drawback it that it is pretty time-consuming. But it’s a very nice recipe to have for its adaptability for special diets.
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