Creamy brown rice bake with roasted fennel, golden mushrooms, and lemon provolone crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Grease a medium baking dish with the butter.

2. 2

   Place the fennel on a sheet pan, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a little black pepper. Roast for 20 minutes at 220°C / 425°F, until tender and browned at the edges.

3. 3

   While the fennel roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned and their moisture has evaporated. Stir in the onion and cook 4 minutes more. Add the garlic, dried thyme, and red pepper flakes, and cook for 1 minute.

4. 4

   Add the spinach to the skillet and toss for 1 to 2 minutes until wilted. Pour in the lemon juice and stir. Remove from the heat.

5. 5

   In a large bowl, mix the cream cheese with the milk and hot vegetable broth until creamy. Add the cooked brown rice, half of the shredded provolone, the mushroom-spinach mixture, the lemon zest, 1/2 teaspoon salt, and black pepper to taste. Fold in the roasted fennel as well.

6. 6

   Transfer the mixture to the greased dish and level the top. In a small bowl, mix the breadcrumbs with the grated Parmesan, the remaining shredded provolone, and 1 tablespoon olive oil. Scatter this crust evenly over the bake.

7. 7

   Bake at 200°C / 400°F for 25 to 30 minutes, until bubbling and deeply golden on top.

8. 8

   Let it rest for 5 minutes before serving so the bake can set and slice more neatly.