Wild Rice with Mushrooms (Printable version)

Savory wild rice baked with mushrooms, vibrant vegetables, and herbs, perfect for a wholesome meal.

# 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

16 - ½ cup grated Gruyère or Swiss cheese (optional)

# Step-by-step guide:

01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant.
03 - Add mushrooms, carrot, celery, and red bell pepper; cook for 5 to 7 minutes until softened and mushrooms release liquid.
04 - Stir in chopped spinach, thyme, rosemary, salt, and pepper; cook for 1 minute until spinach wilts.
05 - Transfer wild rice and sautéed vegetables into the prepared baking dish. Pour in vegetable broth and water, mixing well.
06 - Cover tightly with foil and bake for 1 hour, until rice is tender and most liquid is absorbed.
07 - If using cheese, remove foil, evenly sprinkle grated cheese over casserole, and bake uncovered for 10 minutes until melted and golden.
08 - Allow casserole to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It comes together in under 20 minutes of actual work, then the oven does the rest while you're free to do something else.
  • Those earthy mushrooms and wild rice create a richness that makes you forget you're eating something totally vegetarian.
  • Leftovers taste even better the next day, and it reheats beautifully without drying out.
02 -
  • Don't skip rinsing the wild rice—it removes the chaff and any debris, and makes a real difference in the final texture.
  • If your rice isn't fully tender after 1 hour, it likely needs more liquid; next time add an extra ¼ cup of broth and check it at the 50-minute mark.
  • The cheese is optional but not just for flavor—it also signals to people this is finished and ready to eat, which somehow makes it taste better.
03 -
  • If you're making this vegan, skip the cheese entirely—the casserole is absolutely complete without it, and honestly, the vegetables and rice are enough.
  • Leftovers keep in the refrigerator for up to 3 days and reheat beautifully in a 325°F oven covered with foil, or even just gently warmed in a skillet with a splash of extra broth.
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