Wild Rice Casserole

The first time I made wild rice casserole was during a particularly brutal January when my apartment heat was barely working. Something about that earthy, steaming dish coming out of the oven made the whole kitchen feel warmer than it actually was. Now it is my go-to when I need food that feels like a hug.

I brought this to a potluck last winter and watched three different people ask for the recipe before they even finished their first helping. My friend Sarah, who swears she hates casseroles, went back for seconds and then messaged me at 11pm that night asking if she still had some left in her fridge.

Ingredients

• 1 cup wild rice, rinsed: Wild rice has this incredible nutty flavor that regular rice cannot match, but give it a good rinse first or you will end up with cloudy water
• 2 cups vegetable broth: Use a good quality broth here because it reduces down as the rice bakes
• 1 cup water: The extra liquid keeps everything from drying out during that long bake time
• 2 tablespoons olive oil: This helps the vegetables soften and develop those golden edges
• 1 medium yellow onion: Finely chopped so it melts into the background rather than staying in distinct chunks
• 2 garlic cloves, minced: Fresh garlic makes all the difference in the aromatic base
• 2 cups cremini mushrooms: These shrink down dramatically and become intensely savory as they release their moisture
• 1 medium carrot: Diced small so it cooks through evenly with everything else
• 1 celery stalk: Adds that subtle aromatic backbone people notice but cannot quite place
• 1 red bell pepper: Brings a little sweetness and gorgeous color against the earthy rice
• 1 cup fresh spinach: Stir this in at the very end so it stays vibrant
• 1 teaspoon dried thyme: Thyme pairs perfectly with wild rice
• 1 teaspoon dried rosemary: Woody herbs stand up well to the long baking time
• ½ teaspoon salt: Adjust based on how salty your broth is
• ¼ teaspoon black pepper: Freshly ground makes a noticeable difference here
• ½ cup grated Gruyère cheese: Totally optional but creates the most gorgeous golden crust

Instructions

Get your oven ready:

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

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add onion and garlic for 2 to 3 minutes until everything smells amazing

Add the hearty vegetables:

Toss in mushrooms, carrot, celery, and red pepper, cooking for 5 to 7 minutes until mushrooms have released their liquid and everything looks softened

Season the mix:

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

Combine everything:

Mix the 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 the rice is tender and most liquid has been absorbed

Add the cheese:

If using cheese, remove foil, sprinkle it evenly on top, and bake another 10 minutes until melted and golden

Let it rest:

Wait 5 minutes before serving so the liquid redistributes

Save

This recipe started as a way to use up vegetables that were past their prime, but now I actually buy vegetables specifically for it. Last week I made it on Sunday and ate it for lunch three days in a row without getting tired of it.

Make It Your Own

Kale works beautifully instead of spinach and actually holds up better through leftovers. Toasted pecans or walnuts add a nice crunch that contrasts with the tender rice and vegetables.

Make It A Meal

While this is substantial enough to stand alone as a light main, it pairs wonderfully with a simple green salad dressed with vinaigrette. The acidity cuts through the richness and keeps the meal from feeling too heavy.

Storage And Reheating

This casserole keeps well in the refrigerator for up to 3 days and actually tastes better the second day as flavors meld. Reheat covered at 350°F for about 20 minutes until steaming hot throughout.

• Sprinkle a little extra broth over leftovers before reheating
• The cheese topping will not be as crispy on day two but still tastes delicious
• Freezing works but the rice texture becomes slightly softer

Save

There is something deeply satisfying about a dish that looks impressive coming out of the oven but required almost no active cooking time. This casserole is comfort food at its finest.

Recipe FAQs

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

Absolutely. 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. leftovers also keep well for up to 3 days.

→ What type of wild rice works best?

True wild rice or a wild rice blend both work beautifully. Just make sure to rinse it thoroughly before using to remove any debris. The long grains hold their texture well during baking and provide a satisfying chewy contrast to the tender vegetables.

→ Can I make this dairy-free?

Yes. Simply omit the optional cheese topping, and you have a completely dairy-free dish that's still full of flavor from the herbs, vegetables, and savory broth. The casserole is delicious without it.

→ What can I serve with this casserole?

This pairs wonderfully with roasted chicken, grilled fish, or tofu for a complete meal. It also complements other vegetarian dishes like stuffed portobello mushrooms or can stand alone as a hearty main with a simple side salad.

→ Why is my wild rice still hard after baking?

Wild rice takes longer to cook than regular rice. Make sure you're covering tightly with foil and baking for the full hour. If your rice is still firm, add a few tablespoons of water or broth, cover again, and continue baking in 10-minute increments until tender.

→ Can I add protein to make it more filling?

Yes. You can stir in cooked chickpeas, white beans, or cubed tofu before baking. Shredded cooked chicken also works well if you're not keeping it vegetarian. These additions make it a more substantial one-dish meal.