Wild Rice Casserole

The smell of wild rice cooking always takes me back to my first apartment, where I learned that some of the most satisfying meals come from patience and simple ingredients. I discovered this casserole during a particularly brutal winter when I wanted something that felt substantial without weighing me down. My roommate took one bite and asked for the recipe before even finishing her first serving. Now its my go-to when I need to feed a crowd or just want leftovers that taste even better the next day.

I once made this for a dinner party where half the guests were vegetarian and the other half were skeptical about meatless meals. By the time everyone had seconds, the conversation had shifted entirely to how incredible the flavors were. The earthy mushrooms and herbs create such depth that nobody misses the meat.

Ingredients

• 1 cup wild rice: Rinsing it thoroughly removes any debris and helps the grains cook evenly
• 2 cups vegetable broth: Use a high-quality broth you enjoy drinking on its own
• 1 cup water: Balances the broth intensity without diluting flavor
• 2 tablespoons olive oil: A fruity extra virgin oil adds nice depth
• 1 medium yellow onion: Finely chopped so it melts into the dish
• 2 garlic cloves: Minced fresh is best here
• 2 cups cremini mushrooms: They have more flavor than white mushrooms
• 1 medium carrot: Adds subtle sweetness and color
• 1 celery stalk: Provides a gentle aromatic backbone
• 1 red bell pepper: Diced small for pops of color
• 1 cup fresh spinach: Chopped so it distributes evenly
• 1 teaspoon dried thyme: Earthy and floral notes
• 1 teaspoon dried rosemary: Piney aroma that complements wild rice
• ½ teaspoon salt: Adjust based on your broths sodium level
• ¼ teaspoon black pepper: Freshly ground makes a difference
• ½ cup grated Gruyère: Optional but creates a gorgeous golden crust

Instructions

Get your oven ready:

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

Build the flavor base:

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

Add the vegetables:

Toss in mushrooms, carrot, celery, and red bell pepper, cooking for 5 to 7 minutes until mushrooms release their liquid and everything softens

Season the mix:

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

Assemble the casserole:

Combine wild rice, sautéed vegetables, broth, and water in your prepared dish, mixing everything thoroughly

Bake covered:

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

Add the golden crust:

If using cheese, remove foil, sprinkle it evenly, and bake uncovered for 10 more minutes until melted and bubbling

Let it rest:

Wait 5 minutes before serving so the flavors settle and the casserole cuts cleanly

Save

This dish has become my standard contribution to family gatherings because it travels beautifully and seems to please everyone. My aunt now requests it for Thanksgiving instead of her usual rice pilaf, which I consider the ultimate compliment.

Making It Your Own

After years of making this recipe, Ive learned that the vegetables can change with the seasons. Sometimes I add diced butternut squash in fall or frozen corn in summer. The key is keeping the total volume about the same so the rice-to-liquid ratio stays consistent.

Timing Is Everything

Ive found that getting all the vegetables chopped and measured before starting makes this recipe feel effortless. The active cooking time is short, but having everything ready means you can focus on the aromas filling your kitchen instead of scrambling for ingredients.

Serving Suggestions

This casserole shines alongside roasted chicken or stands alone as a hearty vegetarian main. I love serving it with a simple green salad dressed with lemon vinaigrette to cut through the richness.

• Toast nuts like pecans or walnuts separately so they stay crunchy
• Let the casserole rest the full 5 minutes for cleaner portions
• Reheat leftovers covered so the rice doesnt dry out

Save

Theres something deeply satisfying about a dish that transforms simple ingredients into something greater than the sum of its parts. This casserole has that magic in spades.

Recipe Questions & Answers

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

Yes, you can assemble the entire casserole up to a day in advance and refrigerate it before baking. You may need to add 5-10 minutes to the baking time if baking cold. Leftovers also reheat well in the oven or microwave.

→ What vegetables work best in this casserole?

The combination of cremini mushrooms, onion, garlic, carrot, celery, and bell pepper provides excellent flavor and texture. You can substitute kale for spinach, or add other vegetables like zucchini, but the current mix offers a nice balance of earthy and sweet notes.

→ Is wild rice casserole gluten-free?

Wild rice is naturally gluten-free, making this dish safe for those avoiding gluten. Just ensure you use a certified gluten-free vegetable broth, as some brands contain additives with gluten. The optional cheese should also be verified if strictly avoiding gluten.

→ Can I make this dairy-free or vegan?

Absolutely. Simply omit the cheese topping to make this completely dairy-free and vegan. The casserole remains delicious and flavorful without it, thanks to the savory broth blend and aromatic herbs like thyme and rosemary.

→ How do I know when the wild rice is fully cooked?

Wild rice is done when the grains have split open revealing the white interior, and most of the liquid has been absorbed. The texture should be tender but still slightly chewy, not mushy. This typically takes about 60 minutes of covered baking time.

→ What protein options can I add to make it more substantial?

You can stir in cooked white beans, chickpeas, or diced tofu before baking to add plant-based protein. For non-vegetarian versions, shredded chicken or browned sausage work well. Just keep in mind that added proteins may slightly alter the cooking time.