Wild Rice with Mushrooms (Printable)

Savory wild rice dish with mushrooms, colorful vegetables, and herbs baked for a hearty meal.

# What You'll Need:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth (gluten-free if required)
03 - 1 cup water

→ Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 2 cups cremini or white mushrooms, sliced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 red bell pepper, diced
11 - 1 cup fresh spinach, chopped

→ Seasonings

12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper

→ Dairy (optional)

16 - ½ cup grated Gruyère or Swiss cheese (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook for 2 to 3 minutes until fragrant.
03 - Add mushrooms, carrot, celery, and red bell pepper to skillet. Cook for 5 to 7 minutes until vegetables soften and mushrooms release liquid.
04 - Stir in chopped spinach, thyme, rosemary, salt, and black pepper. Cook for 1 minute until spinach wilts.
05 - In the prepared dish, mix wild rice, sautéed vegetables, vegetable broth, and water until evenly combined.
06 - Cover dish tightly with foil and bake for 1 hour, or until rice is tender and liquid is mostly absorbed.
07 - If using cheese, remove foil, sprinkle cheese on top, and bake uncovered for 10 minutes until melted and golden.
08 - Allow casserole to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It's a vegetable dish that actually feels like the main event, not an afterthought on the plate.
  • Wild rice has a nutty, slightly chewy texture that makes every spoonful interesting and keeps you coming back.
  • The whole thing comes together in one baking dish—minimal cleanup, maximum comfort.
02 -
  • Don't skip rinsing the wild rice; it removes debris that tastes gritty and distracting once you notice it.
  • The vegetables release moisture as they cook, so the casserole won't be soupy—but if you prefer it drier, reduce the water by a quarter cup.
  • Taste and adjust salt at the end; broth varies in saltiness, and you want to season to your preference, not the broth's.
03 -
  • If you notice the casserole is drying out before the hour is up, add a splash more broth and re-cover with foil—oven temperatures vary, and it's better to check than regret.
  • Fresh mushrooms vary in water content; bigger, more mature mushrooms release more liquid, which seasons the whole dish deeper, so don't be afraid of them.
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