Wild Rice with Mushrooms

My neighbor brought over a casserole dish one evening, steam still rising from under the foil, and asked if I'd ever made wild rice anything. That one question spiraled into kitchen experiments through an entire autumn—mixing grains I'd overlooked for years with mushrooms that smelled like forest floors and whatever vegetables were getting soft in the crisper drawer. This casserole became the thing I reached for when I wanted something that felt substantial without fussing, something that could sit on the table and hold its own against any side dish competition.

I made this for a potluck where everyone brought something, and someone's uncle circled back to the casserole three times before admitting he'd thought it had meat in it. That moment—watching someone's assumptions shift with a single bite—is when this recipe stopped being just dinner and started being something I wanted to perfect.

Ingredients

• Wild rice: The star that takes its time cooking, but rewards patience with a texture no other grain quite matches—rinse it first to clear away debris.
• Vegetable broth and water: Use the real stuff, not the salty concentrate; it's where half the flavor lives.
• Olive oil: Good oil matters here since it's not hidden under other flavors.
• Onion and garlic: The aromatic foundation that makes everything taste like home.
• Mushrooms: Cremini or white varieties release liquid as they cook, which seasons the whole dish—don't skip this step by using something pre-sliced.
• Carrot, celery, and red bell pepper: The color matters as much as the taste; this combination gives you visual interest and balanced earthiness.
• Fresh spinach: Added late so it stays bright and keeps its gentle bitterness rather than turning muddy.
• Dried thyme and rosemary: Dried herbs hold up better in a long braise than fresh would; they infuse rather than fade.
• Salt and pepper: Tasted and adjusted at the end makes all the difference.
• Gruyère or Swiss cheese (optional): A topping that adds richness without overwhelming—use good cheese or skip it entirely.

Instructions

Prepare your space:

Preheat your oven to 350°F and grease a 9x13-inch baking dish with a little oil or butter so nothing sticks to the edges.

Start the aromatic base:

Heat olive oil in a large skillet over medium heat, then add chopped onion and minced garlic. Let them soften and become fragrant, about 2–3 minutes—you're building flavor here, not rushing.

Build vegetable depth:

Add sliced mushrooms, diced carrot, diced celery, and diced red bell pepper to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their liquid into the pan—this is where the savory deepens.

Finish the sauté:

Stir in chopped spinach, dried thyme, dried rosemary, salt, and black pepper. Cook just until the spinach wilts, about 1 minute, then remove from heat.

Combine everything:

Pour the wild rice into your prepared baking dish, then add the sautéed vegetables on top. Pour in the vegetable broth and water, then mix everything together until the rice is evenly distributed and submerged.

The long bake:

Cover the baking dish tightly with foil and bake for 1 hour. The rice will become tender and most of the liquid will absorb into the grains, transforming everything into one cohesive, warming dish.

Cheese finish (if using):

If you're topping with cheese, remove the foil after the hour, sprinkle cheese evenly over the top, and return to the oven uncovered for 10 more minutes until the cheese melts and turns golden.

Rest and serve:

Let the casserole sit for 5 minutes before serving—this lets everything settle and the flavors meld together.

Save

There's a particular moment when you pull this out of the oven and the kitchen fills with steam and the smell of herbs and caramelized mushrooms, and you realize you've made something people will actually fight over. That's when a casserole becomes more than a side dish—it becomes proof that you know how to feed people well.

Why Wild Rice Deserves More of Your Attention

Wild rice isn't actually rice at all—it's a grass seed that's been underrated for too long. It has a chewiness that regular rice doesn't possess, and a slightly nutty flavor that pairs beautifully with mushrooms and herbs. Once you start using it, you'll find yourself reaching for it in soups, grain bowls, and anywhere you want something with more personality than white or brown rice can offer.

Make-Ahead and Storage Wisdom

This casserole actually improves after a day in the refrigerator because the flavors have time to settle and develop. You can assemble it completely, cover it, and refrigerate for up to 24 hours before baking—just add 10 extra minutes to the cooking time since it'll be cold. Leftovers last up to 3 days and reheat beautifully covered loosely with foil at 325°F until warmed through.

Variations That Open New Doors

This recipe is forgiving enough to work with what you have on hand. Kale works beautifully instead of spinach if that's what's in your fridge, and toasted pecans or walnuts stirred in before baking add a richness that feels almost luxurious. Some people swear by adding a splash of dry white wine to the broth, and once you try it that way, you'll understand why.

• Omit the cheese entirely for a vegan version that's just as satisfying.
• Try different dried herbs—oregano and sage work beautifully here too.
• Add a handful of dried cranberries or apricots in the last few minutes for subtle sweetness.

Save

This casserole has become one of those recipes I make when I want to feel grounded and generous at the same time. It's the kind of dish that makes ordinary evenings feel intentional.

Recipe FAQs

→ What type of rice is used in this dish?

Wild rice is the star grain, offering a nutty flavor and firm texture that holds well during baking.

→ Can I substitute the mushrooms with other vegetables?

Yes, you can use cremini or white mushrooms, or swap them with hearty alternatives like portobello or zucchini for varied flavors.

→ How do I ensure the rice cooks properly?

Cover the dish tightly with foil and bake for about an hour, allowing the rice to absorb the vegetable broth and become tender.

→ Is it possible to make this dish dairy-free?

Omit the grated cheese topping or use a plant-based alternative to keep it dairy-free while maintaining creamy texture.

→ Can this be prepared in advance?

Yes, assemble ahead and refrigerate. Reheat gently before serving to preserve flavors and texture.

→ Which herbs enhance the flavor?

Dried thyme and rosemary add aromatic depth that complements the vegetables and wild rice beautifully.