Wild Rice Casserole Vegetables (Printable)

Hearty baked wild rice with mushrooms, vegetables, and aromatic herbs in savory broth.

# 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, for topping)

# How-To:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish lightly with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2–3 minutes until fragrant and translucent.
03 - Add sliced mushrooms, diced carrot, celery, and red bell pepper to the skillet. Cook for 5–7 minutes until vegetables soften and mushrooms release their moisture.
04 - Stir in chopped spinach, dried thyme, dried rosemary, salt, and black pepper. Cook for 1 minute until spinach wilts slightly.
05 - Transfer rinsed wild rice to the prepared baking dish. Add sautéed vegetables, vegetable broth, and water. Mix thoroughly to distribute ingredients evenly.
06 - Cover the baking dish tightly with aluminum foil. Bake for 1 hour, or until rice is tender and most liquid has been absorbed.
07 - If using cheese, remove foil and sprinkle grated Gruyère or Swiss cheese evenly over the top. Bake uncovered for an additional 10 minutes until cheese melts and turns golden.
08 - Remove from oven and let the casserole rest for 5 minutes before serving to allow flavors to settle.

# Expert Tips:

01 -
  • The wild rice stays perfectly tender while developing this incredible nutty flavor that you just cant get from other grains
  • Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Different brands of wild rice cook differently, so check at 50 minutes and add more broth if the rice looks dry and still hard
  • The casserole might seem soupy when you first assemble it but the rice will absorb all that liquid as it bakes
03 -
  • Rinse wild rice in a fine mesh strainer until the water runs clear to remove any bitterness
  • Let the casserole sit uncovered for 5 minutes after baking so the top firms up slightly
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