brown rice casserole

for thanksgiving this year, i wanted to make sure i brought something extra delicious so i wouldn't feel left out while my dining companions were munching on turkey and roast beef. this brown rice casserole with mushrooms and brussels sprouts was the perfect choice. and i'm sharing it after the holiday because it's also something you could make on a rainy sunday and eat all throughout the week.

brown rice casserole adapted from this recipe 

3 cups cooked brown rice 
1/2 pound cremini mushrooms, sliced thin 
1/2 pound brussels sprouts, quartered 
1 yellow onion 
3 gloves garlic, minced 
2 eggs 
1 cup creme fraiche 
1/2 cup goat cheese 
1/3 cup grated parm 
2 tbsp olive oil 
salt and pepper 
juice of 1 small lemon 
chopped fresh herbs (thyme, sage, parsley)
    start by preheating your oven to 350 degrees. in a large skillet, saute mushrooms and brussels sprouts on medium heat in olive oil and a generous pinch of salt and pepper. stir every minute or so until the mushrooms have released their liquid and browned a bit. add onion, saute until translucent, then add garlic and cook for one more minute. remove skillet from heat and stir in brown rice.

    next, mix eggs, creme fraiche, goat cheese, a pinch of salt and pepper, and lemon juice. add wet ingredients to the rice and pour mixture into a greased 9 x 13 baking dish. sprinkle with the grated parm, cover with foil and bake for 30 minutes. remove foil, add chopped fresh herbs and bake for another 30 minutes, until edges are brown and crispy.

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