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.
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.
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, breadcrumbs mixed and cheese grated. Once assembled, bake 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?
Roasted Fennel, Mushroom and White Bean Brown Rice Gratin
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
So, so delicious. I used white wine. Also, I added a full bulb of chopped garlic sautéed in with the mushrooms and onion. I left out the cheese altogether. New family favorite.
Hi this sounds delicious! I’d like to make it for my guests this weekend. Have you ever Made in two parts? Maybe do some of the steps the night before Roast the fennel sauté the mushrooms and onions cook the rice the night before maybe and finish the rest the day of?
Hi Vanessa! Thank you for your note. I’ve not tried it, but wouldn’t hesitate making the entire recipe up to the crumb topping and place it in the fridge, covered, for maybe one day in advance. When ready to bake, make the crumb topping, top the gratin, then bake it. I hope this helps and you enjoy the recipe!
Wow this was delicious! I made a few tweaks as I’m lactose intolerant.. essentially made it vegan. :) I substituted vegan cheese in place of gruyere and nutritional yeast in place of the parmesan. I also subbed the white wine for the vegetable broth. Good idea! Tasted phenomenal paired with the fennel.
Hi Janet! Thank you for coming back and leaving a note, and sharing your tips! It sounds delicious and I will be giving that white wine a try this fall! SO happy to hear you were able to adapt it to your needs. Thank you again!
I just finished making this (haven’t baked it yet though I’m sure it’s going to be amazing!!!) and I read about the white wine note at the bottom!!! ARRHH!!! what a good idea that would have been. Maybe add Vegetable Stock or White wine in the ingredient list? I’m sure it would be amazing! I will be trying it out next time!
Hi Louise! Thank you for your note.. so sorry you didn’t see the recipe notes. I only list ingredients I’ve tried in a recipe – that’s why I put this idea in the notes – as an option for you to try. I’ve yet to try it, but if I do, I’ll update the recipe. Nevertheless, I hope you enjoy the recipe – it’s fennel season after all. I need to make this again (with a gluten free option!). Thank you again, Louise!
I made this dish as written. Alot of work, my kitchen was a mess but it was very good. Once the fennel was roasted it didn’t taste like fennel anymore. People thought it was onion. The lemon flavour was lovely. It was like a risotto.
Hi Diane! Thank you for your note. I always make such a mess when a gratin is underway! I hope there was someone to help clean up ; ) I agree, roasting fennel completely changes its character… but onions? I’ve not heard that one before! I hope y’all enjoyed it. Thank you for coming back and leaving a note!
Hi please note that parmesan is not vegetarian. It contains rennet which is the lining of the stomach of a calf.
Hi Patricia! Thank you for your note. Please pardon my oversight as I forgot to add a particular note about vegetarian friendly parm in the notes of the recipe, as I have with other recipes that include this cheese. There are some brands available that do not use rennet – we just need to look a bit harder for these particular brands. I hope this helps.
This was a lovely dinner for my husband and I. It has so many things I love in one unique dish!! I was worried about the rice turning to mush with an added 20 min bake time but it was perfect. I served it over some sauteed kale I had from the previous night alongside some chicken breast. Wonderful meal, thank you for sharing.
Hiii Ana! Thank you for your note! SO happy you and your husband enjoyed the recipe. This recipe is the moment I discovered roasted fennel! I love your addition of kale.
This looks beautiful and it’s my kind of recipe! I have a couple luncheons coming up I would like to make this for. Would you recommend assembling ahead of time? I’d like to make it the evening before and have it ready to go in the oven.
Hi Laura – thank you for your note! While I’ve not tried making this gratin ahead of time, I wouldn’t hesitate assembling, covering and refrigerating and resting in the fridge overnight. I’m thinking however, I’d whip up the bread crumb/mustard topping and add it just prior to baking. That way it doesn’t have a chance to become soggy. I hope you and your luncheon attendees enjoy it!
I made this today and it is truly delicious – thanks!
Thank you for your note, Tamara! So happy to hear… I looove this recipe too! :D
Thank you so much for the wonderful recipe! I made this tonight for my husband and mother-in-law and we all couldn’t stop talking about how delicious it was afterwards! I did try white wine in place of vegetable broth and thought it really added a great flavor to the dish. Thanks again!
I loved reading your note, Megan! That fennel is transformed, right? So happy y’all enjoyed the recipe and you used white wine! Hooray! Thank you for sharing!
Hi Traci, this look incredible! I keep scrolling back and forth enjoying the presentation and the quality of your photos! Fantastic work!
Thank you so much Elaine!
This looks absolutely amazing! I can’t wait to try it. I was wondering if you could substitute the brown rice with farro?
Hi Ellen and thank you! Although I’ve not tried it, I’m sure farro would be a fine substitution!
Make sure you caramelize the fennel!!! I was rushing and it didn’t get as brown as I would have liked. The dish is still amazing though! I used applewood smoked gruyere and boy was it good – didn’t even miss the meat.
I loved seeing your post on Instagram of this recipe, Chris! Thank you for sharing there and here. I love the addition of smoked gruyere… that sounds fabulous! Hooray for not missing meat! :D
After having made your Vegan Chocolate Hazelnut Cake with Whipped Ganache, I knew I would love this savory dish, as well! Pure deliciousness, comfort and beauty. I doubled both the fennel and the crumb mixture My husband, who loved it, said it reminded him of stuffing but that just sounded crass to me :) It is much more sophisticated than that! Looking forward to more good eats!
So happy you enjoyed this (and the cake), Debbie! I have to agree with you regarding the stuffing comment – hehe! Love the idea of doubling the fennel too… It is SO good roasted. Thank you for your note and sharing with us!
This is such a beautiful dish Traci! I love the complexity of flavors in this dish and the roasted fennel on the top looks gorgeous! caramelized and beautiful!
I love going to my local farmers market every week! It is part of my sunday ritual and I love it. I love supporting the local farmers, and getting my fresh produce, eggs, bread from the market :) Lucky to get fresh fruits and vegetables close by.
You’d love this Amisha… completely cozy with so much flavor! Hooray for farmers markets, right? I’m so looking forward to them.. ours start in April, but one of the farms just reopened, so I’m getting all that I can from them. :D
Hi. I had some silly ingredient problems BUT it still came out delicious. I went to 3 stores and was unable to find short grain brown rice. Then I left my onions at the grocery store. I tried it with long grain brown rice and it worked although I will still look for short grain. I am currently enjoying the leftovers. The lemon adds the perfect brightness. This will go onto my recipe roster. Thank you!
Oh Patty! I had to giggle at your ingredient problems… I had the same issue just this past Saturday (!!) I couldn’t seem to pull it together, running out of this then that… then forgetting to get something at the store, having to turn around and go back! aaack!! So happy the recipe turned out well regardless of the initial issues. And I agree… the lemon gives it such a nice brightness. Thank you for sharing with us Patty!!
Hi, Tracy,
So loved your article! What a beautiful place you live in. I tried your recipe and it was a hit with my husband and me. I am not a fan of anise at all so I had reservations about making it. But the picture looked so good I had to try it. What a pleasant surprise to my taste buds! Cooking fennel changed it a lot. Very mild and moist. Looking forward to trying more fennel recipes in the future from your website.
Thank you for your note and kind words, Claudia! I’m so happy you and your husband enjoyed the gratin. You know, I was hesitant on fennel for the longest time… not too sure about the anise flavor and what in the world it would taste good with. But, I’m so glad I gave it more opportunity to shine. Isn’t roasted fennel fabulous?! You’ve given me the nudge I need to develop more fennel recipes! :D
This looks incredibleeee Traci! Eep!! You are so great with veggies. You completely transform them and turn them into something I’d be excited to eat. I’m always trying to brainstorm more ways to use fennel – I love this idea!! Thank you! <3
Thank you for your kind words, Beeta! I hope you enjoy it!
This sounds delicious. What quantity of white beans and where do they enter into the recipe?
Hi Kathy! Thank you for your note. Please pardon my oversight! The recipe is corrected… see step 4.
Great! Thank you. I look forward to trying this!
How much gruyere?
So, when I corrected the white beans, I deleted the gruyere (I am traveling and used my iphone – won’t do that again!). 1 1/2 C Gruyere. I’m so sorry Anne!
It sounds so beautiful and peaceful where you live. Such a wonderful way to take in the seasons. Traci, this dish is just GORGEOUS. And hearty in all the best ways. I have never ever cooked with fennel but that must change! This is the perfect way to do so. xoxo
I hope you’ll be able to visit the PNW, Tessa. Now, got get some fennel and give it a go! xo
This is just beautiful – such great flavors – a wonderful meal:)
I so agree that roasting fennel is the way to go and I love that golden breadcrumb topping – this gratin looks fab!
Thanks for the reminder to join a CSA- I mean to every year and forget every year until the deadline has passed. And with this current political climate it feels more necessary than ever to support our local farmers.
Fennel is such an underrated vegetable, but I’ve never paired it with mushrooms. This sounds warming and cozy- perfect for January.
Agreed Allyson… SO much agree with you! I hope you’ll join a CSA. It’s SO easy and once you do it, it just becomes habit. A good habit :D.
I can’t believe I have never tried roasting fennel! It looks so amazing in this dish. I need to make it happen ASAP!
I love that you do so much to support your local farmers too. I got into the habit of going to the market every Saturday morning but they close down for winter. Now would be a great time to join a CSA. I really should look into it. Thanks for the inspiration!
Sarah, go get some Fennel and roast it. You will LOVE it! FALL IN LOVE, LOve it!! Seriously! See, now, I don’t think I would have ever bought fennel at the market. But it was because of our CSA that I tried it for the first time. I think you’d have a lot of fun with a CSA Sarah!
Home sounds like a place of peace and inspiration. I agree that the sunsets with scattered cloud are especially beautiful this time of year ~ my son and I just happened to catch one last night as we were exiting from a doctor’s appointment and we both said that if we had been home at the time, there’s a good chance we would have missed the splendor (goes so quick). I’m so glad you made it to the farm on time to get some of those fresh eggs! And this dish? Ooh, la.la, you really know how to do nourished comfort well Traci – this is gorgeous!
You know, it took so long for us to get here, Kelly. Once we finally did, we knew we were home. I’m grateful every single day. Aren’t sunset surprises the best? You and your son had a good one… just to stop and gaze at the sky makes us feel instantly good inside. I hope you’ll give this a go Kelly! xo
You never fail to make me hungry with your gorgeous food, Traci! This gratin looks amazing – I love the addition of fennel. So underrated, but so delicious. The restaurant in my building tops their whole roasted branzino with a fennel salad and it’s ignited my love for it. Definitely need to get my hands on some so I can make this as soon as my whole30 is over! Also off to find my nearest CSA – it’s about time I signed up for one.
hehe! Likewise my dear! And fennel is underrated… I could stand to use it more in my cooking as well! I’m SO happy to hear you’re locating your local CSA! YAYYY YOU!! xo
Yeah, more fennel recipes! This recipe sounds so good can’t wait to try. I think I’ll add a bit of fresh parsley, garlic, and celery. I will have to omit the cheese.
Fennel is great, I tried cooking some about 2 years ago. Clean it up and dice it up like you would frying potatoes…….it is so delicious. I served it for breakfast with sauteed spinach and baked orange beets. Great replacement for potatoes as well. When it is cooked it takes on a more delicate taste.
You’re a fennel fan, Carolyn!? Parsley, garlic and celery sounds like fabulous additions! Your breakfast with fennel sounds lovely… delicate indeed!
I want to see seals…I’m so jealous. This looks like the perfect creamy comfort food dinner for this week!
Seeing wild animals on their terms and in their natural habitat is a feeling that inspires me every time. I hope you can make it to the PNW for a visit!
Love the opening of this post – I could picture it all, Traci – and I would just love to see a seal pop his little head up! This is a comforting, lovely dish – perfect for these gray, wintery days – and your support of your local farms is admirable. I have yet to cook with fennel – scared the flavor will be too strong – but I will try roasting it – since roasted veggies are my favorites! Hope you’re having a great week! XO
I never get used to the views, Geraldine. It makes me feel so much gratitude for our planet and the beauty that surrounds us. It reconfirms my eagerness to protect, preserve and respect all that our earth provides. Raw fennel is strong, I agree. I tend to use only a little of it when putting it in salads or using it in anything raw. Roasting it is a different story. It is SO flavorful.. almost sweet and has such a meaty texture. It is transformed! I hope you’ll give it a go G! xo
Oh my goodness Traci, this dish has got my name written all over it! I love everything about it! And you know who else is going to love it? Tom!! Down to every last ingredient! I can’t wait to make it for him! Thanks so much for sharing!
Hooray! I hope you two enjoy it Mary Ann! :D
Omg Traci, you’re taking the cake on winter comfort foods RN! Gruyere, mushroom and fennel? SO creative and cozy.
Thank you Meredith! I hope you’ll give it a go! :D
Don’t you just love the result of vegetables roasted on a very high temperature? Roasted veggies are one of my favorite things to eat! I love everything about this dish, Traci…especially those crispy edges! Stay warm, my friend! xo
Absolutely! I’m often wonder where it’s been all my life! LOL. Extra crispy edges for you Annie! :D
I just love your writing, your passion for local food, and most of all, the gorgeous photos! You are a gem, Traci!
Thank you Deb… thank you for your continued support and kind words. It means so much :D