Wild Rice Casserole

The smell of wild rice cooking always takes me back to my first apartment, where I learned that patience in the kitchen pays off. I had bought a bag of wild rice on impulse and spent weeks figuring out what to do with it. This casserole became my go-to for dinner parties because it looks impressive but essentially cooks itself.

Last winter, I brought this to a potluck when everyone else was bringing heavy pasta dishes. By the end of the night, the casserole dish was empty and three people had asked for the recipe. Something about the combination of earthy wild rice and savory vegetables just works.

Ingredients

• Wild rice: Rinse it thoroughly until the water runs clear to remove any bitterness
• Vegetable broth: Use a good quality broth because it provides the backbone of flavor
• Mushrooms: Cremini mushrooms have more depth of flavor than white button mushrooms
• Sweet onion: Yellow onion becomes sweet and mellow when slow cooked
• Garlic: Freshly minced garlic makes a noticeable difference
• Red bell pepper: Adds beautiful color and natural sweetness
• Fresh spinach: Wilts down beautifully and adds nutrition
• Dried thyme and rosemary: These herbs complement the earthy wild rice perfectly
• Optional cheese: Gruyère adds a nutty richness but is entirely optional

Instructions

Preheat and prepare:

Heat your oven to 350°F and generously grease a 9x13 baking dish with butter or oil

Sauté the aromatics:

Warm olive oil in a large skillet over medium heat and cook onion and garlic until fragrant

Cook the vegetables:

Add mushrooms, carrot, celery, and bell pepper, cooking until softened and mushrooms release their liquid

Add the spinach:

Stir in spinach and dried herbs, cooking briefly until spinach just wilts

Combine everything:

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

Bake covered:

Cover tightly with foil and bake for 1 hour until rice is tender

Add cheese if using:

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

Rest before serving:

Let the casserole sit for 5 minutes to allow the flavors to settle

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My sister claimed she hated wild rice until she tried this casserole. Now she asks me to make it every time she visits.

Making It Your Own

I have made countless variations of this recipe over the years. Sometimes I add toasted pecans for crunch or substitute kale when spinach is out of season. The basic formula is forgiving and adaptable to what you have on hand.

Perfect Pairings

This casserole works as a side alongside roasted chicken or stands alone as a hearty main. A simple green salad with bright vinaigrette cuts through the richness. Crusty bread is never a bad idea either.

Storage and Reheating

The casserole keeps well in the refrigerator for three days and actually improves as the flavors meld together. Reheat covered at 350°F for about 20 minutes. You can also freeze it unbaked for up to three months.

• Thaw frozen casserole overnight in the refrigerator before baking
• Add an extra splash of broth when reheating if it seems dry
• The cheese topping browns quickly so watch closely during the last 10 minutes

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There is something deeply satisfying about a dish that nourishes without demanding constant attention. This casserole has become my answer to busy weeknights.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the entire dish up to 24 hours in advance and refrigerate before baking. Add 10-15 minutes to the baking time if baking cold from the refrigerator.

→ What type of rice works best?

True wild rice provides the best nutty flavor and chewy texture. A wild rice blend works too, though cooking times may vary slightly depending on the ratio of white rice in the blend.

→ Can I freeze leftovers?

Leftovers freeze well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating in the oven or microwave.

→ How do I make this vegan?

Simply omit the cheese topping or use your favorite vegan cheese alternative. Ensure the vegetable broth is certified vegan, though most brands naturally are.

→ What can I serve with this?

Pairs wonderfully with roasted chicken, grilled salmon, or a simple green salad. As a main course, serve with crusty bread to soak up the savory broth.

→ Can I add protein?

Yes, stir in cooked chickpeas, white beans, or cubed tofu before baking. Chopped walnuts or pecans also add protein and a delightful crunch.