Wild Rice Casserole

The first time I made this wild rice casserole was during a particularly brutal February when my kitchen felt like the only warm place in the world. I had bought too much wild rice on impulse and needed something that could feed a crowd while making the entire apartment smell incredible. What came out of the oven was this bubbling, earthy dish that somehow tasted like comfort itself.

I served this at a friends potluck last winter, and people kept asking what I put in it. The secret is really just patience, letting those mushrooms soften and release their liquid before everything goes into the oven. My friend Sarah, who swears she hates casseroles, went back for seconds and asked for the recipe before she even left.

Ingredients

• Wild rice: This nutty, chewy grain holds up beautifully to baking and adds incredible depth that regular rice just cannot match
• Cremini mushrooms: They release this amazing umami rich liquid as they cook, which becomes part of the sauces magic
• Vegetable broth: Use a good quality one because it provides the savory backbone that brings everything together
• Red bell pepper: Adds these little pockets of sweetness that balance the earthiness perfectly
• Fresh spinach: It wilts down into the rice, adding nutrition without making the dish feel heavy
• Dried thyme and rosemary: These woody herbs complement the wild rice so well, tasting like they belong together
• Gruyère cheese: Optional but creates this gorgeous golden crust that makes the dish feel special

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 inch baking dish, making sure to get the corners

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then cook onion and garlic until your kitchen starts to smell amazing

Add the hearty vegetables:

Toss in mushrooms, carrot, celery, and red bell pepper, letting them soften for 5 to 7 minutes as the mushrooms release their liquid

Wilt in the spinach:

Stir in the chopped spinach with thyme, rosemary, salt, and pepper, cooking just until the spinach collapses

Combine everything:

Mix the wild rice, sautéed vegetables, broth, and water in your prepared baking dish, giving it a good stir to distribute everything evenly

Bake covered:

Cover tightly with foil and bake for 1 hour, resisting the urge to peek, until the rice is tender

Add the golden finish:

If using cheese, remove the foil, sprinkle it over the top, and bake for 10 more minutes until melted and bubbly

Let it rest:

Wait 5 minutes before serving so the liquid can settle and the flavors can marry

Save

This casserole has become my go to for bringing dinner to friends who need a meal. It travels well, reheats beautifully, and somehow manages to feel like a hug in a baking dish. Last month I made it for my sister when she was recovering from surgery, and she texted me three days later saying she was still eating the leftovers and thinking about me.

Make It Your Own

I have started adding toasted pecans during the last 10 minutes of baking when I want something extra. The nuts get slightly roasted and add this incredible crunch that takes the dish from comforting to something almost elegant. You can also swap kale for spinach if that is what you have in the fridge, though kale will need a few extra minutes to soften.

Timing Is Everything

The beauty of this recipe is that most of the cooking happens hands free in the oven. I usually do all the vegetable prep while the oven preheats, then the actual stovetop work takes maybe 15 minutes. After that, you have an hour to clean up, set the table, or just sit with a cup of tea while it bakes.

Serving Suggestions

This works as a main course with a simple green salad, or as a side alongside roast chicken or pork. I have also served it at brunch next to scrambled eggs, which sounds unusual but works surprisingly well. The leftovers reheat beautifully with a splash of water to loosen things up.

• Try adding a splash of white wine to the vegetable broth for extra depth
• A dollop of sour cream on top makes it feel even more comforting
• Leftovers freeze well for up to a month if you want to stash some for later

Save

There is something about the way the house smells when this is baking that makes everything feel right with the world. I hope it brings that same comfort to your kitchen.

Recipe Questions & Answers

→ 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. You may need to add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What type of wild rice works best?

True wild rice or a wild rice blend both work well. Look for long grains that are dark brown to black in color for the best nutty flavor and chewy texture.

→ How do I know when the wild rice is done?

The wild rice is finished when the grains are tender and some have split open to reveal their white interior. Most of the liquid should be absorbed but the mixture should still be moist.

→ Can I use brown rice instead of wild rice?

You can substitute brown rice, though you'll miss the distinctive nutty flavor of wild rice. Brown rice may also require slightly less cooking time and liquid.

→ How long do leftovers keep?

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or covered with foil in a 350°F oven until warmed through.

→ Can I freeze this casserole?

Yes, you can freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen adding 15-20 minutes to the cooking time.