Wild Rice and Mushroom Casserole
Transform your dinner routine with this hearty and flavorful Wild Rice and Mushroom Casserole, a perfect blend of earthy, wholesome ingredients and creamy, savory goodness. Featuring a tender wild rice blend, sautéed mushrooms infused with garlic and thyme, and a decadent creamy Parmesan sauce, this casserole strikes the ideal balance of comfort and sophistication. Topped with golden, buttery panko breadcrumbs for added crunch, it's baked to perfection in just under an hour. Ideal for cozy family dinners, holiday feasts, or meal prep, this vegetarian-friendly dish is packed with satisfying textures and deep, umami-rich flavors. Serve it as a stand-alone entrée or a show-stopping side—either way, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Wild rice blend
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 12 ounces (sliced) Cremini or button mushrooms
- 1 teaspoon Dried thyme
- 2 tablespoons All-purpose flour
- 1.5 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons (melted) Butter
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Rinse the wild rice blend under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 35-40 minutes or until tender. Drain any excess water and set aside.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add minced garlic to the skillet and cook for another 30 seconds until fragrant.
Stir in the sliced mushrooms and sprinkle with dried thyme. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1 minute, then gradually pour in the vegetable broth while stirring continuously to avoid lumps.
Add the heavy cream and stir until the mixture thickens slightly, about 2-3 minutes. Remove from heat and stir in the Parmesan cheese, chopped parsley, salt, and pepper.
In a large mixing bowl, combine the cooked rice with the mushroom sauce. Stir until well coated, then transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven, let cool for 5 minutes, and garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 23.3 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 695 mg | 53% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3231 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
