Wild Rice Mushroom Vegetables (Printable Version)

Savory wild rice with mushrooms and colorful vegetables baked until tender and flavorful.

# What You Need:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 2 cups gluten-free 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 - ½ teaspoon salt
15 - ¼ teaspoon black pepper

→ Dairy (optional)

16 - ½ cup grated Gruyère or Swiss cheese

# How-To:

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; sauté for 2–3 minutes until fragrant.
03 - Add mushrooms, carrot, celery, and red bell pepper. Cook 5–7 minutes until softened and mushrooms release liquid.
04 - Stir in chopped spinach, thyme, rosemary, salt, and black pepper. Cook for 1 minute until spinach wilts.
05 - Transfer wild rice, sautéed vegetables, vegetable broth, and water into prepared baking dish and mix well.
06 - Cover tightly with foil and bake for 1 hour until rice is tender and most liquid is absorbed.
07 - Remove foil, sprinkle cheese evenly over casserole, and bake uncovered for 10 minutes until cheese is melted and golden.
08 - Let casserole rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The wild rice soaks up all those savory flavors while staying firm enough that each bite feels substantial.
  • You can prep everything in under 20 minutes, then let the oven do the heavy lifting while you do something else entirely.
  • It's the kind of dish that satisfies vegetarians and meat-eaters equally because it tastes like comfort, not compromise.
02 -
  • Rinsing the wild rice before cooking is non-negotiable; skip this and you'll get gummy, starchy results that taste like disappointment.
  • Don't skip the resting period—those 5 minutes let everything firm up just enough that you can serve it in neat portions instead of a delicious slump.
  • If your vegetables release a lot of liquid during cooking, drain some of it off before combining with the rice, or you'll end up with a soup instead of a casserole.
03 -
  • Don't skip sautéing the vegetables first; cooking them in oil before the casserole bakes develops deeper flavors that taste more complex and considered.
  • Taste the vegetable broth on its own before you buy it—some brands taste metallic or overly salty, and that flavors everything downstream.
  • If your oven runs hot or cool, adjust the time; the rice is done when it's tender and the liquid is mostly absorbed, not by the clock.
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