Wild Rice Casserole

The first time I made wild rice casserole, I was trying to use up odds and ends from my refrigerator. That random assortment of mushrooms, a half onion, and some aging bell peppers transformed into something unexpectedly wonderful. Now it is my go-to when I want something comforting but not heavy. The way the nutty wild rice absorbs all those savory flavors still amazes me every time.

I brought this to a potluck last winter, and my friend Sarah asked for the recipe before she even finished her first bite. Something about the combination of earthy mushrooms and sweet bell peppers just works. Later she told me her family requests it every Sunday now.

Ingredients

• 1 cup wild rice, rinsed: Rinsing removes any debris and helps the grains cook more evenly
• 2 cups vegetable broth: Use a good quality broth you enjoy drinking on its own
• 1 cup water: Dilutes the broth slightly so the flavors do not become too intense
• 2 tablespoons olive oil: Adds richness and helps sauté the vegetables properly
• 1 medium yellow onion, finely chopped: Forms the aromatic foundation of the dish
• 2 garlic cloves, minced: Fresh garlic makes a noticeable difference over jarred
• 2 cups cremini mushrooms, sliced: Cremini have more flavor than white button mushrooms
• 1 medium carrot, diced: Adds natural sweetness and color contrast
• 1 celery stalk, diced: Provides subtle savory depth
• 1 red bell pepper, diced: Brings sweetness and vibrant color to the casserole
• 1 cup fresh spinach, chopped: Wilts beautifully and adds nutrition without overwhelming flavor
• 1 teaspoon dried thyme: Earthy and woody, pairs perfectly with wild rice
• 1 teaspoon dried rosemary: Piney aroma complements the mushrooms beautifully
• ½ teaspoon salt: Enhances all the other flavors
• ¼ teaspoon black pepper: Adds gentle warmth and depth
• ½ cup grated Gruyère cheese (optional): Creates a golden, melty topping that feels indulgent

Instructions

Preheat your oven:

Set it to 350°F and grease a 9x13-inch baking dish with a little oil or butter

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then cook the onion and garlic for 2 to 3 minutes until fragrant and translucent

Add the hearty vegetables:

Toss in mushrooms, carrot, celery, and red bell pepper, cooking for 5 to 7 minutes until softened and the mushrooms release their moisture

Season and wilt:

Stir in spinach, thyme, rosemary, salt, and pepper, cooking for just 1 minute until the spinach collapses

Combine everything:

Mix the wild rice, sautéed vegetables, vegetable broth, and water directly in your prepared baking dish

Bake covered:

Cover tightly with foil and bake for 1 hour, checking occasionally to ensure the rice is tender and liquid is absorbed

Add the golden topping (optional):

Remove foil, sprinkle cheese evenly across the top, and bake 10 more minutes until melted and bubbly

Let it rest:

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

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My grandmother always said casseroles taste better when they have a moment to themselves after leaving the oven. She was right about that. There is something almost meditative about watching the steam rise while it rests.

Make Ahead Magic

This casserole actually improves when made a day ahead. The flavors meld together, and the rice absorbs even more of the savory broth. Just cover and refrigerate before baking, then add 5 to 10 minutes to the baking time since it will be cold.

Vegetable Swaps

I have used whatever vegetables were in my crisper drawer, and it almost always works. Kale instead of spinach, butternut squash cubes for sweetness, or even frozen corn in summer. The wild rice is forgiving and adaptable.

Serving Suggestions

This casserole stands alone beautifully as a light main, especially with a simple green salad dressed with vinaigrette. As a side, it pairs wonderfully with roasted chicken or pork tenderloin. The nutty wild rice holds its own next to bold flavors.

• Toast some pecans or walnuts to sprinkle over the top for crunch
• A dollop of sour cream or Greek yogurt adds a nice tangy contrast
• Fresh parsley or chives brighten the whole dish right before serving

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There is something deeply satisfying about a dish that nourishes without demanding constant attention. This casserole has become my version of comfort food, simple enough for a weeknight but special enough for friends.

Recipe FAQs

→ Can I make this wild rice casserole ahead of time?

Yes, you can assemble the entire casserole up to a day in advance and store it covered in the refrigerator. When ready to bake, you may need to add 5-10 minutes to the cooking time if baking cold. Leftovers also reheat well for up to 3 days.

→ What type of wild rice works best?

True wild rice or a wild rice blend both work excellently. Rinse the rice thoroughly before combining with the vegetables to remove any debris. Wild rice has a satisfying nutty flavor and chewy texture that holds up beautifully during baking.

→ Can I substitute other vegetables?

Absolutely. Try adding diced butternut squash, zucchini, or green beans. Kale or chard can replace the spinach. The vegetable quantities are flexible—use what you have on hand or what's in season.

→ How do I know when the wild rice is done?

The rice is finished when the grains are tender and have split open slightly, revealing their white interior. Most of the liquid should be absorbed. If the rice is still crunchy after an hour, cover and bake for another 10-15 minutes, adding a splash more broth if needed.

→ What can I serve with this casserole?

This casserole works wonderfully as a side dish alongside roasted chicken, grilled fish, or portobello steaks. It's substantial enough to stand alone as a light main course, especially when topped with cheese and served with a simple green salad.

→ Is this casserole freezer-friendly?

Yes, you can freeze the baked casserole for up to 2 months. Let it cool completely, wrap tightly in plastic and foil, then freeze. Thaw overnight in the refrigerator before reheating at 350°F until warmed through.