Wild Rice and Mushroom Bake

This Recipe I made at the February Potluck and never posted it....This recipe comes from green smoothie girl.

By - Ashley

4 1/2 cups water
1 1/2 cups wild rice, rinsed well
1 1/2 cups brown rice, rinsed well
2 cups water
1/2 cup almonds
1 can kidney beans, rinsed and dreained (or 2 cups cooked)
2 -10oz. bags fresh spinach, chopped (or you can used frozn, well drained)
2 lbs. mushrooms, cleaned adn coarsley chopped
2 yellow onions, coarsley chopped
3 cloves garlic, minced
3 Tbs. whole whear flour
2 tsp. sea salt

Bring water to a boil, add brown and wild rice, cover, reduce hear, and simmer 45 minutes. in blender, blend 2 c. water, almonds and whole wheat flour on high speed until very smooth. Pour into pan and add mushrooms, garlic, onion and flour. Stir often on medium heat until mushrooms and onions are tender. Pur hot mixture into blender and puree until smooth. Return mixture to pan and add spinach, stirring on medium heat until spinach is just wilted (You can also puree the sauce again with the spinach to hide it from your family if you have kids that don't like the spinach.)
Preheat oven to 350. Gently stir in kidney beans and cooked rice into mixture in the pan, then pour into a 9x13 pan (it will also make enough for another 9x9 pan, which you can freeze for later). Cover and bake for 20 minutes until heated through.

*I thought it was a little bland. But I loved the texture, it reminded me of my mom's chicken and rice casserole, without the cream sauces. Next time I would add a cube or two or vegetable bouillion in the pan to give it some more flavor. All in all, it was a great dish that gave you the "hearty", sink you teeth into the meal feeling. Definitely a "do again" meal.