Harissa Broccoli, Spinach and Wild Rice Casserole with Crispy Prosciutto.

4.30 from 20 votes

As far as casseroles go, this may just be one of my favorites.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Mediterranean

Servings: Servings

Calories: 639kcal

1/4 cup olive oil divided
1/2 medium onion chopped
2 cloves garlic chopped
4 cups cooked wild rice
1/4 cup to 1/3 [homemade | https://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/] or store-bought harissa
1 1/2 cups frozen broccoli
12 ounces fresh or frozen spinach thaw and squeeze dry if using frozen
1 teaspoon dried dill
1/4 cup fresh cilantro chopped + more for garnish
good pinch of salt + pepper
4 ounces gruyere cheese shredded
2 ounces gouda cheese shredded
5 ounces thinly sliced prosciutto
2 tablespoons pistachos chopped

Grease a 2-3 quart casserole dish. Set aside. Preheat the oven to 375 degrees F.
Heat a very large skillet (one big enough to fit all of the rice + spinach) over medium-high heat. Once hot add 2 tablespoons olive oil, the onions and garlic. Cook for 8 to 10 minutes or until the onion is soft and lightly caramelized. Remove from the heat and stir in the cooked wild rice, harissa (I used 1/3 cup), frozen broccoli, spinach, dill, cilantro, salt and pepper. Add the remaining 2 tablespoons olive oil and mix well to combine. Pour the mixture into the prepared casserole dish.
Sprinkle the cheeses over the casserole and then add the prosciutto. Bake the casserole for 20-30 minutes or until the cheese is melted and the prosciutto is crispy.
Sprinkle the casserole with fresh cilantro and chopped pistachios. Serve!

*To make this casserole into more of a meal, serve with poached, fried or hard boiled eggs.