Baked White Bean Brown Rice and Butternut Squash

This is a rich casserole with deep umami tones - don't mention it is vegetarian and you'll get the same oohs and has as you would a mac and cheese hugging you head on - even from meat lovers.

Butternut squash, leek, mushrooms and Worcestershire sauce drive that comforting umami thing, and OK, a little bit of melted cheese never hurt a good comfort food.
1 cup short grain brown rice, or other rice
2 cups water
1 tsp salt

1 medium butternut squash, peeled, seeded and cubed 1/2-inch
2 medium leeks, trimmed, cleaned and diced
10 oz fresh button mushrooms, sliced thickly

1 can Navy Beans, rinsed and drained
1/4 lb Monterrey Pepper Jack cheese, cubed 1/4-inch, about 1 cup
1 Tbsp Worcestershire sauce
dash red pepper flakes

1/2 lb fresh mozzarella, sliced

1/4 cup Panko crumbs
1 Tbsp grated Parmesan cheese
2 tsp olive oil

Preheat oven to 400F. Toast the rice in a small pot with a dash of canola oil for about 2-3 minutes. Add the water and salt and bring to a gentle boil. Stir, reduce to the lowest simmer possible, and cover. Cook for about 20 minutes.

Now toss the butternut squash with a dash of olive oil in a large mixing bowl. Mix well with salt and pepper to taste and tip onto a rimmed making sheet. Spread out evenly and roast for about 30 minutes, stirring once. Check for doneness - roast only until slightly browned and just soft enough to eat.

Meanwhile, sauté the leeks in a skillet with a dash or olive oil and 2 tablespoons water. Cook until all the water evaporates. Continue cooking for about 3-5 minutes, until the leek soften and become fragrant.

In parallel, sauté the mushrooms in a large skillet over high heat with just a dash of olive oil. Cook undisturbed until they begin to release what water they will. Stir and continue cooking until the mushrooms are browned up nicely, about 10 minutes in total.

Reduce oven temperature to 375F. In a large mixing bowl, gently toss together the brown rice, beans, leeks, mushrooms and cubed Monterrey Jack cheese. Sprinkle in the Worcestershire sauce and red pepper flakes and fold together. Tip into a 9x13-inch casserole dish.

Nestle the mozzarella cheese slices into the bean mixture. Toss together the panko, parmesan and oil, and sprinkle topping over casserole.

Cover casserole and bake 30 minutes. Uncover and continue baking 20-30 more minutes until casserole is browned and bubbly.

Serve with a cool crispy salad. Serves 4-6.

Cook's Note:  Don't get hung up - only got white rice?  Use it.  Only got pinto beans?  Use 'em.  Only got cheddar cheese?  Use it.  Only got soy sauce?  Use it.  Only got Italian bread crumbs?  Use 'em.

Make this casserole your own with what you've got on hand.