Wild Rice Casserole

The first time I made this wild rice casserole, it was a snowy Sunday and I needed something that would make the whole house feel warm. I had picked up some beautiful cremini mushrooms at the farmers market and wanted them to shine. My kitchen smelled incredible as the vegetables sautéed, that earthy mushroom scent mixing with thyme and rosemary. When it came out of the oven, bubbling and golden, I knew Id found a new favorite way to enjoy wild rice. Its become my go to whenever I want something deeply comforting but still full of vibrant flavors.

I served this at my first dinner party in my new apartment, feeling nervous about cooking for friends. Everyone went quiet when they took their first bites, which Ill always take as the highest compliment. My friend Sarah asked for the recipe before shed even finished her plate. Now whenever I make it, I think of that evening and how good food has a way of making any space feel like home.

Ingredients

• Wild rice: The nutty, chewy texture is what makes this casserole special, so dont be tempted to substitute with white rice
• Vegetable broth: Use a good quality broth you enjoy drinking on its own since it provides most of the seasoning
• Mushrooms: Cremini have more flavor than white button mushrooms, but either will work beautifully here
• Red bell pepper: Adds sweetness and color that balances the earthiness of the wild rice
• Fresh spinach: Wilts down perfectly and adds a pop of green without making the dish heavy
• Dried thyme and rosemary: These woody herbs stand up to the long baking time and complement the wild rice
• Optional cheese: Gruyère adds a nutty richness, but the casserole is completely satisfying without it

Instructions

Preheat your oven:

Set it to 350°F and generously grease a 9x13 inch baking dish so nothing sticks later

Sauté the aromatics:

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

Add the hearty vegetables:

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

Wilt the spinach:

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

Combine everything:

Mix wild rice, sautéed vegetables, broth, and water in your prepared baking dish until well combined

Bake covered:

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

Add cheese if using:

Remove foil, sprinkle cheese evenly, and bake 10 more minutes until melted and golden

Let it rest:

Wait 5 minutes before serving to let everything set and make serving easier

Save

This dish has become my contribution to every family gathering and potluck. Theres something so satisfying about placing a bubbling casserole on the table and watching everyones faces light up. Its simple food that feels special, and I think thats what makes it so loved.

Making It Ahead

I often assemble this casserole the night before, cover it tightly, and keep it in the refrigerator. Just add about 10 minutes to the baking time since it will be cold going into the oven. The flavors develop even more when they have time to hang out together.

Adding Protein

Sometimes I add cubed butternut squash or chickpeas to make it more substantial. Both work beautifully with the earthy wild rice and absorb all those aromatic herbs. Just add them when you combine everything in the baking dish.

Serving Suggestions

This casserole works as a hearty side alongside roasted chicken or as a satisfying main on its own. I love serving it with a simple green salad dressed with lemon vinaigrette to cut through the richness.

• A warm crusty bread is perfect for soaking up any extra broth
• A light white wine like Pinot Grigio pairs beautifully with the earthy flavors
• Leftovers make an excellent lunch, just reheat with a splash of water

Save

However you make it, this casserole has a way of making any dinner feel special. I hope it brings as much warmth to your table as it has to mine.

Questions & Answers

→ Can I prepare this 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 it cold from the refrigerator.

→ What can I use instead of wild rice?

Brown rice or a rice blend works well, though cooking times may vary slightly. Wild rice provides the best texture and nutty flavor that complements the earthy mushrooms.

→ How do I make this vegan?

Simply omit the optional cheese topping. The casserole is already dairy-free and uses vegetable broth, making it naturally vegan without the cheese garnish.

→ Can I freeze this casserole?

Yes, this freezes well. Bake it first, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

→ What other vegetables work in this dish?

You can add zucchini, butternut squash, or green beans. Kale or Swiss chard make excellent substitutes for the spinach. Just keep the total vegetable quantity roughly the same.

→ Why is my wild rice still hard after baking?

Wild rice can take longer to cook than other rice. If it's still firm, add another ¼ cup of warm broth or water, cover again, and continue baking in 10-minute increments until tender.