Wild Rice Mushroom Casserole (Printable)

Hearty wild rice baked with mushrooms and vegetables for a comforting side or light main.

# What You'll Need:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth (gluten-free if required)
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, for topping)

# Directions:

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

# Expert Advice:

01 -
  • It's the kind of dish that feels like you've been cooking all day but actually takes minimal hands-on work.
  • Wild rice has this nutty texture that makes people think you've done something fancy, but it's just sitting in the oven doing its thing.
  • Vegetarian or not, everyone asks for seconds because it tastes like autumn in a bowl.
02 -
  • Don't skip rinsing the wild rice; I learned this the hard way when my first attempt tasted faintly bitter and grainy.
  • Covering it with foil is essential—uncovered wild rice dries out and gets hard, and no amount of extra broth will save you once that happens.
03 -
  • Cut your vegetables slightly smaller than you think they should be; they'll soften more and distribute more evenly throughout the rice.
  • If your mushrooms release a lot of liquid, let them cook uncovered for an extra minute or two so some of that moisture evaporates and doesn't waterlog your final dish.
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