Wild Rice Casserole Vegetables

The first time I made wild rice casserole was during a particularly brutal Minnesota winter when my refrigerator was practically empty except for a bag of wild rice Id bought months earlier and some vegetables that needed using. That impromptu dinner turned into something magical, the kind of dish that makes the house smell incredible and warms you from the inside out. Now whenever the weather turns cold, this casserole is my go-to for comfort.

I served this at a Friendsgiving last year when two of my guests were gluten-free and another was vegetarian. Honestly I was nervous it would feel like a compromise dish, but everyone kept asking for the recipe and my friend actually texted me the next morning saying she had dreams about it.

Ingredients

• Wild rice: Rinsing it thoroughly removes any debris and helps the grains cook more evenly, giving you that perfect tender texture
• Vegetable broth: Use a good quality broth you enjoy drinking on its own since it provides the base flavor for the entire dish
• Mushrooms: Cremini mushrooms work beautifully here, adding an earthy depth that pairs so well with the nutty wild rice
• Red bell pepper: This adds sweetness and bright color that makes the casserole look gorgeous on the table
• Fresh spinach: Stir it in at the very end so it wilts just slightly but still keeps some texture and vibrant green color
• Optional cheese: Gruyère adds this wonderful nutty savory note but the casserole is absolutely delicious without it too

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 baking dish with butter or oil so nothing sticks

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat and cook onion and garlic until they smell amazing, about 2 to 3 minutes

Add the hearty vegetables:

Toss in mushrooms, carrot, celery and red bell pepper, cooking until they soften and mushrooms release their liquid, 5 to 7 minutes

Season everything:

Stir in spinach, thyme, rosemary, salt and pepper, cooking just until the spinach starts to wilt, about 1 minute

Combine in the baking dish:

Mix wild rice, sautéed vegetables, vegetable broth and water in your prepared dish, stirring well to distribute everything evenly

Bake covered:

Cover tightly with foil and bake for 1 hour until rice is tender and most liquid has been absorbed

Add cheese if using:

Remove foil, sprinkle cheese on top and bake another 10 minutes until melted and golden

Let it rest:

Wait 5 minutes before serving so the casserole sets slightly and is easier to scoop

Save

My sister who claims to hate wild rice tried this and ended up taking home all the leftovers. Thats when I knew this recipe was a keeper.

Make It Your Own

Sometimes I add toasted pecans or walnuts during the last 10 minutes of baking for extra crunch and protein. You can also swap in kale for the spinach if thats what you have on hand.

Make Ahead Magic

This casserole is perfect for busy weeknights because you can assemble it completely the day before and just bake it when you're ready. The flavors actually develop even more when they sit overnight.

Serving Suggestions

While this is hearty enough to stand alone as a main dish, it also pairs beautifully with roasted chicken or a simple green salad. The leftovers reheat beautifully in the microwave or oven.

• Top with fresh herbs like parsley or chives before serving
• A squeeze of lemon juice right before serving brightens all the flavors
• Leftovers keep for up to 3 days in the refrigerator

Save

Theres something so satisfying about a dish that comes out of the oven bubbling and fragrant, ready to feed the people you love.

Recipe FAQ

→ Can I make this ahead of time?

Yes, prepare the entire dish up to a day in advance and refrigerate. Reheat covered at 350°F for 20-25 minutes until warmed through.

→ What type of rice works best?

True wild rice delivers the best nutty flavor and chewy texture. Brown wild rice blends work well too. Avoid white rice as it becomes too soft.

→ Can I freeze leftovers?

Portion cooled casserole into airtight containers and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.

→ How do I make it vegan?

Skip the cheese topping entirely or use vegan cheese alternative. Ensure vegetable broth is used rather than chicken broth.

→ What vegetables can I substitute?

Kale or chard replace spinach nicely. Try adding butternut squash, parsnips, or green beans for seasonal variations. Keep total vegetable quantity similar.

→ Why is my rice still hard after baking?

Wild rice varies by brand. If still firm, add ¼ cup more broth, cover, and bake 10-15 minutes longer until tender.