Creamy French Onion and Mushroom Rice Casserole

[nverland]

Creamy French Onion and Mushroom Rice Casserole
Serves 6

Description

Ingredients
3-½ cups gluten-free chicken broth
2 cups long grain white rice like jasmine or basmati
3 Tablespoons butter
1 jumbo sweet onion or 2 small sweet onions, chopped
½ cup gluten-free beef broth
1 Tablespoon gluten-free Worcestershire sauce
¾ teaspoon dried thyme
½ teaspoon sugar
1 bay leaf
Salt and pepper
8oz mushrooms, thinly sliced
3 cloves garlic, minced
5 teaspoons gluten-free sweet white rice flour or all-purpose flour (dish will not be GF if using AP flour)
2 cups milk, divided
6oz shredded fontina cheese, divided
¼ cup + 2 Tablespoons freshly grated parmesan cheese, divided
1/3 cup regular or light sour cream
Directions

Spray an 8x8" baking dish (or equivalent-sized baking dish) with nonstick spray then set aside. Place a large skillet over high heat then add butter, onions, beef broth, Worcestershire sauce, dried thyme, sugar, bay leaf, salt, and pepper. Bring liquid to a boil then turn heat down to just a touch above medium and simmer until onions begin to soften and broth is nearly absorbed, 10 minutes, stirring occasionally.
Meanwhile, bring chicken broth to a boil in a medium-sized saucepan then add rice, place a lid on top, turn heat down to medium, and then cook until al dente, 13-15 minutes. Let rice sit covered and off the heat for 5 minutes then fluff with a fork and let sit with the lid off.
Add mushrooms to skillet with onions then turn heat up to medium-high and sauté until mushrooms are tender, 5-7 minutes. Add garlic, season with salt and pepper, then sauté for 1 more minute. Remove bay leaf then scoop mixture onto a plate and set aside.
Whisk together flour and ½ cup milk in a small dish then pour into skillet. Add remaining 1-½ cups milk, season with lots of salt and pepper, then let the mixture come to a bubble, stirring constantly. Turn heat down to medium then simmer until liquid is thickened and bubbly, 8-10 minutes, stirring constantly. Remove skillet from heat then stir in 4oz fontina cheese, ¼ cup parmesan cheese, and sour cream. Taste then add salt and pepper if necessary.
Add the cooked rice and mushroom/onion mixture to the cheese sauce then stir to combine and scoop into the prepared baking dish. Top with remaining shredded fontina and parmesan cheese, then broil until golden brown.