Wild Rice Casserole Hearty (Printable)

Hearty wild rice baked with mushrooms and colorful vegetables in savory broth, perfect as a side or main.

# What You'll Need:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth (gluten-free if needed)
03 - 1 cup water

→ Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 2 cups cremini or white mushrooms, sliced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 red bell pepper, diced
11 - 1 cup fresh spinach, chopped

→ Seasonings

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper

→ Dairy (optional)

16 - ½ cup grated Gruyère or Swiss cheese (optional)

# How To Make:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2 to 3 minutes until fragrant.
03 - Add mushrooms, carrot, celery, and red bell pepper. Cook for 5 to 7 minutes until the vegetables soften and mushrooms release their liquid.
04 - Stir in chopped spinach, thyme, rosemary, salt, and pepper. Cook for 1 minute until spinach wilts.
05 - Transfer wild rice, sautéed vegetables, vegetable broth, and water into the prepared dish. Mix thoroughly.
06 - Cover the dish tightly with foil and bake for 1 hour, or until wild rice is tender and most liquid has been absorbed.
07 - If using cheese, remove foil, evenly sprinkle cheese on top, and bake uncovered for an additional 10 minutes until melted and golden.
08 - Allow the casserole to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's that rare casserole that tastes like real food—no cream soups or shortcuts, just good vegetables talking to wild rice in savory broth.
  • Everything happens in one baking dish, which means your cleanup is nearly as easy as your cooking.
  • Leftovers taste even better the next day, and it freezes beautifully if you're thinking ahead.
02 -
  • Rinse the wild rice thoroughly—I learned this the hard way by biting into grainy sand once, and now I rinse it until the water runs clear.
  • Don't skip cooking the vegetables separately first; that caramelization and moisture release is what keeps this casserole from tasting like rice soup.
  • If your broth is very salty, start with less salt and taste the casserole after it cools slightly—wild rice will taste saltier as it cools.
03 -
  • Use a skillet big enough that your vegetables have room to actually cook rather than steam—this makes a real difference in flavor and texture.
  • If you're adding cheese, grate it fresh rather than using pre-shredded; it melts more evenly and looks better on top.
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