1 cup wild rice 1 cup basmati rice 4 cups low-sodium chicken or turkey stock (for cooking rice) 2 cups cooked turkey, cut into bite-sized pieces 1 small onion, finely chopped (about 1/4 cup) 1½ cups sliced fresh mushrooms 2 cups small broccoli florets (lightly blanched 2 minutes in boiling water, then cooled) 2 tbsp olive oil or butter

3 tbsp butter 3 tbsp flour 2½ cups whole milk (or 2 cups milk + ½ cup cream) ½ tsp salt (adjust to taste) ¼ tsp black pepper 1 tsp Dijon mustard (optional but deepens flavor) 1 tbsp chopped fresh parsley 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

1 cup panko breadcrumbs 2 tbsp melted butter ¼ cup grated Parmesan cheese (optional but great for crunch and depth) ½ tsp dried sage or dried marjoram (either pairs beautifully with turkey and mushrooms)

Cook the Rice

Rinse both rices separately until water runs clear.

In a saucepan, cook the wild rice in 2 cups of stock for about 40 minutes (it should be tender but not mushy).

In a separate pan, cook the basmati rice in 2 cups of stock for about 15 minutes.

When both are done, drain any excess liquid and combine them in a large mixing bowl.

Prepare the Vegetables

In a skillet over medium heat, sauté onion in butter or olive oil until soft (about 3 minutes).

Add mushrooms, a pinch of salt, and cook until lightly browned (5–6 minutes).

Add to the rice mixture along with the blanched broccoli and turkey.

Make the Béchamel

In a medium saucepan, melt butter over medium heat.

Whisk in flour and cook for 1–2 minutes to remove the raw flavor (do not brown).

Slowly whisk in milk (and cream, if using) until smooth.

Cook 5–7 minutes, whisking, until thickened.

Stir in mustard (if using), parsley, thyme, salt, and pepper. Taste and adjust seasoning.

Assemble

Preheat oven to 350°F (175°C).

In a large bowl or directly in the casserole dish, combine the rice mixture and the béchamel sauce until evenly coated.

Pour into a greased 2-quart casserole dish.

Add the Topping

Mix panko with melted butter, Parmesan (if using), and dried sage or marjoram.

Sprinkle evenly over the top.

Bake

Cover with foil and bake for 30 minutes.

Remove foil and bake another 15–20 minutes, until topping is golden and filling is bubbling.