Mushroom Wild Rice Pot Pie
Ingredients
1/2 cup wild rice
1 cups water
1 teaspoon salt
4 cups mushrooms, sliced or quartered
2 tablespoons extra virgin olive oil
1 medium leek, halved and sliced
2 cloves garlic, minced
2 tablespoons butter
Salt and pepper
1 1/2 cups diced butternut squash
1 teaspoon chopped sage
1/4 cup flour
3 cups vegetable broth
1 cup chopped kale
1 prepared pie crust (such as Vikings & Goddesses frozen)
Preparation
In a medium saucepan, add water, rice, and salt. Bring to a simmer, cover and cook until just tender. Drain any remaining water. Set rice aside.
In a large skillet, sauté mushrooms in olive oil until just starting to brown. Add a pinch of salt, remove from pan.
Add butter and leeks, sauté until tender, add garlic and sauté 1 minute more. Sprinkle flour over the mixture and stir until a paste forms. Slowly add broth while stirring. Simmer for 5 minutes until thickened. Add sage, 1 cup cubed squash, mushrooms, rice, and 1 teaspoon each salt and pepper. Stir in kale and taste seasoning.
Pour into prepared pie crust. Top with remaining squash, drizzle with olive oil, sprinkle with salt. Bake at 375 for 30-40 minutes until set. Serve warm.
