Roasted Fennel, Mushroom and White Bean Brown Rice Gratin

Creamy short grain brown rice with gruyere, mushrooms, onions and white beans make the base of this nourishing gratin. Topped with roasted fennel and lemony dijon parmesan breadcrumbs, Roasted Fennel, Mushroom and White Bean Brown Rice Gratin is a hearty vegetarian main. Vegetarian + GF.

The freezing temperatures have finally given way to milder, gray rainy days. These are the winter days I treasure most. Often, across the Salish Sea and beyond to the Olympic Mountains, the evening sky unfolds it’s drama in the form of spectacular sunsets of vibrant pink and orange with layering shades of gray clouds producing snow showers over shadowy peaks.

The cold air races across my ears while the waves lap the rocky shoreline. A Common Loon dives beneath the surf and a Harbor Seal pokes it’s head up to take a look around. I pull my hat further over my ears and gaze at this quiet, open space.

This is home.

I was reminded this week that we’re nearing CSA (Community Supported Agriculture) season. It’s hard to imagine the first sprouts of spring radishes arriving or that the ground is ready to start receiving seeds. But, it’s on my mind because I miss fresh produce straight from the farm.

Prairie Bottom Farm just opened again after their long winter break. I was thrilled to learn they have produce and eggs available at the farm stand now. Eggs (!!).

I was determined to be the first one there as they opened the gate. Their eggs are hot. Hot. HOT! When word gets out, you better run, not walk!

I snagged two dozen eggs (one for me and the other for my neighbor), a huge bag of carrots and three bundles of collards.

I’m thinking carrot soup.

Supporting local food is a priority. I’ve written why I support local food and family farms before here and here.

When I talk with people about buying local food, sometimes they tell me they don’t know how to locate their nearest farm or farmers market. So after checking Local Harvest, they’re surprised to find a farm stand or farmers market closer than they anticipated.

Joining a CSA is easy too. Some CSA programs offer an early buy-in discount, so now’s the time to start looking! If needed, Local Harvest can guide you.

Fennel is one of the many vegetables I knew nothing about prior to joining a CSA program several years ago. My CSA share was the first to introduce it to me. At first, I mostly ate it raw in salads. Shaved thin, it adds crunch and a subtle anise-like flavor to salads. It especially pairs well with citrus.

Then, I started roasting it.

Game changer.

Like most vegetables, roasting transforms the flavors through the caramelization of sugars producing the most sublime sweet, earthy, nutty flavors.

Under high heat, fennel is transformed, becoming this tender yet meaty flavorful vegetable.

There are crispy edges too (!!).

This recipe comes in right at about an hour. While the rice is cooking and fennel is roasting, the mushrooms and onions are cooked, breadcumbs mixed and cheese grated. Once assembled, bake again for 20 minutes. I use this time to whip up a salad.

I love the leftovers.

Do you plan on joining a CSA this season? Have you checked Local Harvest for your nearest CSA?

Creamy short grain brown rice with gruyere, mushrooms, onions and white beans make the base of this nourishing gratin. Topped with roasted fennel and lemony dijon parmesan breadcrumbs, Roasted Fennel, Mushroom and White Bean Brown Rice Gratin is a hearty vegetarian main. | Vegetarian, Recipe, Casserole, Gratin GF.

4.67 from 3 votes