Wild Rice Casserole with Vegetables

The smell of wild rice baking has become one of my favorite kitchen signals that something nourishing is on the way. I first made this casserole on a particularly gray November afternoon when I needed something that felt like a hug without requiring hours of attention. Now it appears on my table whenever I want food that satisfies without weighing me down.

Last winter, I brought this to a potluck where it disappeared before anyone reached for the heavy main dishes. My friend Sarah, who claims to hate casseroles, went back for seconds and later texted me for the recipe. There is something about the combination of earthy mushrooms and sweet bell pepper that makes people feel cared for.

Ingredients

• Wild rice: Rinse thoroughly before using to remove any debris. The nutty flavor and firm texture hold up perfectly during baking.
• Vegetable broth: Choose a high-quality broth as it provides the primary seasoning. Gluten-free options work wonderfully if needed.
• Mushrooms: Cremini mushrooms offer more depth than white buttons but either works perfectly. Slice them evenly so they cook at the same rate.
• Red bell pepper: Adds sweetness and vibrant color that makes the dish inviting. Dice into small pieces for even distribution.
• Fresh spinach: Wilts down beautifully and adds a pop of green. Kale makes a hearty substitute if you prefer more texture.
• Dried thyme and rosemary: These woody herbs pair naturally with wild rice. Rub them between your fingers before adding to release their oils.
• Gruyère or Swiss cheese: The optional topping creates a golden, melted crust. For dairy-free, simply omit or use nutritional yeast.

Instructions

Prepare your oven and dish:

Preheat to 350°F and grease a 9x13-inch baking dish. Starting with a hot oven ensures even cooking from the moment the casserole goes in.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking for 2-3 minutes until fragrant and translucent.

Cook the vegetables:

Add mushrooms, carrot, celery, and red bell pepper. Cook 5-7 minutes until vegetables soften and mushrooms release their liquid.

Add the spinach and herbs:

Stir in chopped spinach, thyme, rosemary, salt, and pepper. Cook 1 minute until spinach wilts and the herbs become fragrant.

Assemble the casserole:

Combine wild rice, sautéed vegetables, broth, and water in the prepared baking dish. Mix thoroughly to distribute everything evenly.

Bake covered:

Cover tightly with foil and bake for 1 hour. The rice should become tender and most liquid should be absorbed.

Add the cheese topping:

If using cheese, remove foil and sprinkle evenly over the top. Bake 10 more minutes uncovered until melted and golden.

Rest before serving:

Let the casserole sit for 5 minutes. This brief rest allows the rice to firm up slightly and makes serving easier.

Save

This casserole has become my go-to when friends need meals after having babies or during difficult weeks. Something about wild rice feels more special than ordinary pasta dishes while still being universally approachable. I love how it makes the house smell like comfort.

Make Ahead Magic

Assemble everything up to a day in advance and refrigerate before baking. Add 10-15 minutes to the covered baking time if cooking from cold. The flavors meld beautifully overnight.

The Nutritional Boost

Wild rice is technically a grass rather than a grain, packed with protein and fiber. This casserole manages to be filling without the post-meal heaviness that sometimes accompanies comfort food.

Serving Suggestions

This works beautifully alongside roasted chicken or as a standalone vegetarian main with a simple green salad. The earthy flavors pair wonderfully with a crisp white wine.

• Toast ¼ cup pecans or walnuts and sprinkle over the top before serving
• A drizzle of balsamic glaze adds a lovely acidic contrast to the earthiness
• Fresh parsley or chives brighten the final presentation

Save

There is something deeply satisfying about a dish that nourishes without demanding constant attention. This casserole has earned its permanent place in my regular rotation.

Recipe Q&A

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

Yes, you can assemble the casserole up to 24 hours in advance and refrigerate before baking. Alternatively, bake the entire dish and reheat individual portions—the flavors often develop even better after resting.

→ What type of wild rice works best?

True wild rice or a wild rice blend both work wonderfully. Just be sure to rinse thoroughly before cooking to remove any debris. The long grain holds up beautifully during baking.

→ How do I know when the rice is fully cooked?

The wild rice should be tender with some grains starting to split open, and most of the liquid should be absorbed. If the rice is still chewy after an hour, add a few more tablespoons of broth and continue baking.

→ Can I add protein to make it more substantial?

Absolutely. Diced chicken, cooked chickpeas, or white beans can be stirred in before baking. You could also top with toasted nuts like pecans or walnuts for added texture and protein.

→ What vegetables can I substitute?

Feel free to swap kale or chard for spinach, add zucchini or butternut squash in season, or use different mushroom varieties like shiitake or portobello for deeper umami flavor.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350°F oven until heated through.