Wild Rice and Vegetable Casserole Recipe

Name: Wild Rice and Vegetable Casserole
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup wild rice, rinsed; 3 cups vegetable broth; 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 8 ounces mushrooms, sliced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and black pepper to taste; 1/4 cup all-purpose flour; 2 cups milk (or unsweetened almond milk); 1 cup shredded cheddar cheese (optional); 1/2 cup grated Parmesan cheese; 1/2 cup breadcrumbs

American · Main course · 85 min total

Wild Rice and Vegetable Casserole recipe videos

A hearty and flavorful casserole featuring nutty wild rice, colorful vegetables, and a creamy sauce, perfect as a vegetarian main or side dish.

20
min prep

65
min cook

6
servings

340
kcal/serving

Ingredients

1 cup wild rice, rinsed
3 cups vegetable broth
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
8 ounces mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
1/4 cup all-purpose flour
2 cups milk (or unsweetened almond milk)
1 cup shredded cheddar cheese (optional)
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
While rice cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
Add carrots, celery, bell pepper, and mushrooms. Cook until vegetables are tender, about 8-10 minutes. Stir in thyme, rosemary, salt, and pepper.
Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Gradually pour in milk, stirring constantly. Continue to cook until sauce thickens, about 3-4 minutes. Remove from heat.
Stir in cooked wild rice, cheddar cheese (if using), and half of the Parmesan cheese. Transfer mixture to prepared baking dish.
In a small bowl, combine breadcrumbs with remaining Parmesan cheese. Sprinkle evenly over casserole.
Bake for 20-25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.

Tips

For a vegan version, use plant-based milk, omit cheeses, and add 1/4 cup nutritional yeast for cheesy flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To make ahead, assemble casserole without breadcrumb topping, cover, and refrigerate up to 24 hours. Add topping before baking; increase baking time by 10 minutes.

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