Wild Rice Orzo and Mushroom Casserole
Elevate your comfort food game with this Wild Rice Orzo and Mushroom Casserole, a hearty, flavor-packed dish that brings together the nutty chewiness of wild rice, tender orzo pasta, and earthy cremini mushrooms. Enhanced with a creamy Parmesan sauce infused with garlic and thyme, this casserole gets a wholesome boost from vibrant baby spinach and a golden, crisp breadcrumb topping. Perfect for cozy family dinners or holiday gatherings, this vegetarian casserole is packed with rich, savory flavors and a variety of textures in every bite. Ready in just over an hour, it’s a simple yet indulgent dish that’s as satisfying as it is versatile—serve it as a main course or a crowd-pleasing side.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 1 cup Orzo pasta
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 12 ounces Cremini mushrooms, sliced
- 4 cups Baby spinach
- 3 tablespoons All-purpose flour
- 2.5 cups Vegetable broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Bread crumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or cooking spray.
Cook the wild rice according to package instructions until tender. Drain any excess liquid and set aside.
In a large pot of boiling salted water, cook the orzo until al dente (approximately 8-10 minutes). Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic and sliced mushrooms. Sauté for an additional 8-10 minutes, until the mushrooms release their moisture and begin to brown.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring until wilted. Remove the skillet from heat and set aside.
In the same skillet, sprinkle the flour over the mushroom mixture and stir well to coat. Gradually pour in the vegetable broth while whisking to avoid lumps. Simmer for 2-3 minutes, or until slightly thickened.
Stir in the heavy cream, Parmesan cheese, salt, pepper, and thyme. Mix until combined and simmer for another 2 minutes. Remove from heat.
In a large mixing bowl, combine the cooked wild rice, orzo, and the mushroom sauce. Mix thoroughly until evenly coated.
Transfer the mixture into the prepared casserole dish. Sprinkle bread crumbs evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until bubbling and the bread crumb topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5879 mg | 256% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 29.9 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1288 mg | 99% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3024 mg | 64% | |
*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.
