• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian
    • Vegan
    • Gluten Free Recipes
    • Drinks
    • Seasonal
      • Fall
      • Winter
      • Spring
      • Summer
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Home » Diet » Vegetarian

Roasted Fennel, Mushroom and White Bean Brown Rice Gratin

By Traci · Jump to Recipe

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.  This recipe is vegetarian + with a gluten free option. 

This post may contain affiliate links, which means if you click and make a purchase, I may make a commission at no cost to you. See my Affiliate Disclosure for more information.
Creamy short grain brown rice with gruyere, mushrooms, onions and white beans in a serving dish ready for sharing.

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 its 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.

Ingredients for roasted fennel gratin.

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 (!!).

Fennel slices on a parchment lined sheet pan brushed with olive oil.    Slicing fennel on a cutting board. Sauteed mushrooms and onions in a pan.    Mixing breadcrumbs and dijon mustard in a bowl.

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.

GIF of mixing the gratin ingredients together in a bowl.

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.

Rice, beans, mushrooms and cheese in a gratin dish.    Creamy short grain brown rice with gruyere, mushrooms, onions and white beans topped with roasted fennel in a gratin dish, ready to be baked.

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 (!!).

Creamy short grain brown rice with gruyere, mushrooms, onions and white beans in a serving dish ready for sharing.

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

Leftovers are a win-win!

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 in a serving dish ready for sharing.
Print Recipe

the recipe

Roasted Fennel, Mushroom and White Bean Brown Rice Gratin

Total Time:1 hour
Servings:6 Servings
Calories:508kcal
Author:Traci York | Vanilla And Bean
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 + gluten free option. **see notes on vegetarian parmesian

Ingredients

  • 3 Tbs + 2 tsp Extra Virgin Olive Oil
  • 2 Large Fennel Bulbs with Fronds
  • 1 C (200g) Short Grain Brown Rice, 3 C Cooked
  • 12 oz (344g) Crimini Mushrooms, stemms removed and sliced
  • 1 C (120g) Yellow Onion, diced
  • 15 Oz (425g) White Beans (Cannellini) drained and rinsed
  • 1 1/2 C (130g) Gruyere, grated
  • 2 Lemons one zested and juiced, the other for service
  • 1/3 C (70g) Vegetable Broth* (see note)
  • Sea Salt and Fresh Ground Pepper
  • 1/3 C (4g) Breadcrumbs (Gluten Free if Needed)
  • 1 Tbs Dijon Mustard
  • 2 Tbs Fresh Grated Parmesan Cheese** (see note)

Instructions

  • Preheat oven to 425F (218C) and place oven rack in the center of the oven. Spray a 9 1/2" (24cm) gratin or casserole dish with cooking spray. Set aside. Line a sheet pan with parchment paper. Using your hands or a brush, spread one Tbs of olive oil all over the parchment paper. Set aside. 
  • Cut the fennel fronds off the bulb and chop the herbaceous parts to yield about 1 Tbs. Set aside. Trim the top of the fennel and just a little off the base. You'll want to keep the fennel in tact at the base as much as possible so that the wedges won't fall apart. Cut fennel in half from top to bottom, then slice in 1/4" (25mm) wedges placing the wedges close together but not touching on the sheet pan. Brush tops, throughly with remaining olive oil (you may have some olive oil left over and this will vary depending on the size of the fennel). Roast in oven for 30 minutes, stopping to check on them at 25 minutes. They should caramelize (turn a dark color but not burn). Some will caramelize more so than others. This is okay.  
  • While the fennel is roasting, cook the brown rice according to package directions. Add the cooked brown rice to a medium mixing bowl (it's okay if it cools off).  
  • In a large sauté pan add 2 tsp of olive oil and heat until shimmering. Add the mushrooms, spreading them out in a single layer as best you can and stir only occassionally, about every two minutes for 9-10 minutes. We want them to sear. Add the onion in with the mushrooms and sauté for about 3 minutes or until the onions are just soft. Add the mushroom/onion mixture to the mixing bowl. Mix in the beans, Gruyere, zest of 1/2 a lemon, 2 tsp of the minced fennel fronds, juice of one lemon, broth, 1/2 tsp salt and 1 tsp ground pepper. Taste to adjust seasoning as needed. Spoon into prepared gratin or casserole dish. 
  • To make the crust, in a small bowl, mix the breadcrumbs, dijon, parmesan, pinch of salt and zest of 1/2 a lemon. Set aside.
  • Reduce oven temperature to 400F (204C). Arrange fennel wedges over the top of the rice mixture, flipping each wedge over so that the darkest caramelized side is up, shingling if needed to fit all the fennel on top. Spread the bread crumbs evenly over the gratin. Bake uncovered for 20 minutes. 
  • Sprinkle remaining cut fennel fronds over the top. Serve with lemon wedges. Store in covered container for up to three days. When reheating, add a few tsp of water and cover. Reheat at 350F (180F) for about 20 minutes. 

Notes

*While I've not tried it, I had an epiphany after making this recipe numerous times. Instead of vegetable broth, why not try white wine? If you try it, I'd love to hear how it turns out! 
**Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso vegetarian Parm can be hard to find, but Organic Valley is more widely available. I found this comprehensive list  that shows brands who produce vegetarian friendly parmesan cheese. For more information, check directly with your preferred cheese maker. 
DIY fresh grated parmesan, cut a wedge into small chunks and process in a food processor until finely grated. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 508kcal | Carbohydrates: 62g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 312mg | Potassium: 1191mg | Fiber: 10g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 30mg | Calcium: 502mg | Iron: 5mg
Tried this recipe?Loved it? Take a snap of what you made and share on social: @VanillaAndBean, tag #VanillaAndBean!

Creamy short grain brown rice with gruyere, mushrooms, onions and white beans in a serving dish ready for sharing.

You might also like:

Creamy Mushroom and Wild Rice Soup in a bowl and ready to eat.

Creamy Vegan Mushroom and Wild Rice Soup

A closeup of the interior of this meatless cottage pie.

Cottage Pie

Oven roasted brussels sprouts with pear and thyme on a serving platter.

Roasted Brussels Sprouts and Pear with Thyme

Shares6.9kPinShareYummly

Join over 6000 Subscribers in the Vanilla And Bean community to receive free weekly vegetarian, vegan and sweets recipe inspiration delivered right to your inbox!

Please select all the ways you would like to hear from Vanilla And Bean:

You will receive recipes and kitchen tips, along with information about our partners and offerings. By entering your information, you agree to our Privacy Policy and Terms of Use.

💌 I use Mailchimp as my marketing platform. By clicking subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.
 
Previous Post: « Overnight Turmeric Chia Oats
Next Post: Roasted Habanero Carrot Salsa »

Primary Sidebar

well hello!

Welcome to Vanilla And Bean! I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  OR  The Blog!

sign up!

Join over 6,000 Vanilla And Bean subscribers and get vegetarian recipes delivered to your inbox!

 

Click Here to Subscribe

Veggie Dinner Round UP Post

start here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Click Here to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. Thank you for your support!

© Vanilla And Bean, LLC  – 2020. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2021 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · California Privacy Notice

Copyright © 2021 · Vanilla and Bean On Genesis Framework · Log in

Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos
  • Home
  • Start Here
  • Recipes
    ▼
    • Vegetarian
    • Vegan
    • Drinks
    • Gluten Free
    • Seasonal
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
  • Shop
  • About
    ▼
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
    • Contact
  • Sign Up For Vanilla and Bean’s Weekly Newsletter!