Spinach and Artichoke dip is the quintessential bomb. I had this idea to make a dairy-free version for an upcoming retreat but upon putting the menu together I found another dip wasn’t needed but an entree was.
That’s when it hit me, could I turn that Spinach and Artichoke Dip into something more substantial? Not wanting to use pasta I searched the cupboards. Wild Rice? It goes with spinach and artichokes and bonus points for being grain-free!
It worked and it’s hearty and yummy. We even liked the Spinach and Artichoke Casserole cold, wrapped in grape leaves! Extra bonus points for being versatile!
Happy eating,
~Monique
Spinach and Artichoke Dip Casserole
1 cup wild rice
~3 tbls olive oil or ghee
4 cups broth
1 leek, whites only
1 small can water chestnuts
1 bunch raw spinach, stems chopped off
1 can artichoke hearts, chopped, save the liquid
1 can cannellini beans
1/4 cup white wine
1 cups raw cashews, soaked 20 minutes
2+1 tbls olive oil
2 tabls lemon juice
1 tbls nutritional yeast, heaping
1 garlic clove
1.5 tsp pink salt
1/2 tsp Dijon mustard
Optional: shredded parmesan cheese
Preheat the oven to 350 degrees. Cover the cashews with water and set them aside.
Slice the where part of the leeks and chop and spinach stems. Heat a pan over medium, add 1 tablespoon of olive oil, the leeks and the spinach stems. Saute 5 minutes to break down, Turn down the heat as needed to avoid growing.
Stir in the wild rice and 2 cups of broth. Bring to a simmer, cover and cook for 20 minutes.
In the meantime, drain and rinse the cashew. In a blender, blend the cashews, 2 tbls olive oil, lemon juice, nutritional yeast, garlic clove, 1 tsp salt and the dijon mustard.
Back to the wild rice- it should feel relatively dry at this stage. Deglaze the pan with the wine. Stir in the remaining broth.
Add the blended cashew sauce, beans, artichokes, artichoke water, and water chestnuts into the wild rice. Cover. Place in oven for 30 minutes until the rice is cooked.
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