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- 1 cup wild rice, rinsed and drained - 2 cups vegetable broth - 1 tablespoon olive oil - 1 medium onion, diced - 2 cups cremini mushrooms, sliced - 2 cups fresh spinach, chopped - 1 cup broccoli florets, chopped - 2 cloves garlic, minced - 1 teaspoon dried thyme - 1 cup shredded cheddar cheese (or vegan cheese for a dairy-free option) - 1/2 cup heavy cream (or coconut cream for a vegan alternative) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional)

Savory Mushroom and Wild Rice Casserole

Discover the warmth and flavor of Mushroom Wonderland Wild Rice Casserole, a nutritious vegetarian dish perfect for family meals or cozy dinners. This easy-to-make casserole features hearty wild rice, fresh vegetables, and gooey melted cheese, creating a delightful blend of textures and tastes. Packed with health benefits, this recipe brings comfort and nourishment to your table. Try it today for a wholesome dining experience everyone will love.
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Ingredients
  

1 cup wild rice, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 cup baby spinach, chopped

1 cup broccoli florets

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup shredded sharp cheddar cheese (or a vegan alternative)

½ cup heavy cream (or a non-dairy cream)

¼ cup breadcrumbs (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

        Add Mushrooms and Greens: Add the sliced cremini mushrooms to the skillet and cook until they've released their moisture and are browned, about 7-10 minutes. Stir in the baby spinach and broccoli florets, cooking until the spinach is wilted.

          Combine Ingredients: In a large bowl, combine the cooked wild rice, sautéed veggies, dried thyme, dried oregano, salt, pepper, shredded cheese, and heavy cream. Mix well until all ingredients are thoroughly combined.

            Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.

              Add Topping: Sprinkle breadcrumbs over the top of the casserole for a crunchy finish.

                Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.

                  Garnish and Serve: Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6