Nutty wild rice baked with mushrooms, vegetables, and herbs in a savory broth for a comforting vegetarian dish.
# What You'll Need:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth
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 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Dairy (optional)
16 - 1/2 cup grated Gruyère or Swiss cheese
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish lightly with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2-3 minutes until fragrant and translucent.
03 - Add sliced mushrooms, diced carrot, celery, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables soften and mushrooms release their moisture.
04 - Stir in chopped spinach, dried thyme, dried rosemary, salt, and black pepper. Cook for 1 minute until spinach just begins to wilt.
05 - Transfer the sautéed vegetables to the prepared baking dish. Add rinsed wild rice, vegetable broth, and water. Mix thoroughly to distribute all ingredients evenly.
06 - Cover the baking dish tightly with aluminum foil. Bake for 1 hour, or until rice is tender and most liquid has been absorbed.
07 - If using cheese, remove the foil and sprinkle grated Gruyère or Swiss cheese evenly over the top. Return to oven and bake uncovered for 10 minutes until cheese melts and turns golden brown.
08 - Remove from oven and let the casserole rest for 5 minutes before serving to allow flavors to settle.
