Roasted Fennel, Mushroom and White Bean Brown Rice Gratin

INGREDIENTS

3 tbsp

+ 2 tsp Extra Virgin Olive Oil

Large Fennel Bulbs with Fronds

1 cup

Short Grain Brown Rice, (3 C Cooked)

12 oz

Crimini Mushrooms, stemms removed and sliced

1 cup

Yellow Onion, diced

15 oz

White Beans (Cannellini) (drained and rinsed)

1 1/2 cups

Gruyere, grated

Lemons (one zested and juiced, the other for service)

1/3 cup

Vegetable Broth* (see note)

Sea Salt and Fresh Ground Pepper

1/3 cup

Breadcrumbs (Gluten Free if Needed)

1 tbsp

Dijon Mustard

2 tbsp

Fresh Grated Parmesan Cheese** (see note)