14 Wild Rice Casserole Recipes

There’s something so heartwarming about a delicious casserole, especially when wild rice is the star of the show.

Its nutty texture and earthy flavor wrap you in comfort, making every bite a little piece of home.

Picture a cozy evening, with the rich aroma of a creamy chicken and wild rice casserole filling the air.

It’s pure bliss!

And for those who love to experiment in the kitchen, the variations are endless—from cheesy broccoli to curried lentil delights, each one a new adventure waiting to be explored.

Creamy Chicken and Wild Rice Casserole

Creamy Chicken and Wild Rice Casserole is a delicious and hearty dish that combines tender chicken, a medley of vegetables, and perfectly cooked wild rice, all enveloped in a creamy, flavorful sauce. This dish is perfect for a cozy family dinner or a potluck gathering, offering comfort and warmth in every bite.

The nutty flavor of wild rice pairs beautifully with the richness of the cream sauce, while the chicken adds a satisfying protein component. This casserole is a true crowd-pleaser, providing a balanced meal that’s both nutritious and indulgent.

It’s easy to prepare, making it an ideal choice for busy weeknights when you want to serve something delicious without spending hours in the kitchen. With its creamy texture and savory flavor profile, Creamy Chicken and Wild Rice Casserole is sure to become a favorite in your recipe collection.

Ingredients (Serves 4-6)

• 1 cup of wild rice
• 2 tablespoons of olive oil
• 1 pound boneless, skinless chicken breasts, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups of chicken broth
• 1 cup of sliced mushrooms
• 1 cup of frozen peas and carrots
• 1 cup of heavy cream
• 1 cup of shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Cooking Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee it’s hot enough to bake the casserole evenly.
2. Cook the Wild Rice: In a medium saucepan, combine the wild rice with 2 cups of water. Bring it to a boil, then reduce the heat, cover, and simmer for about 45 minutes, or until the rice is tender and has absorbed most of the water. Drain any excess water and set the cooked rice aside.
3. Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
4. Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes. Add the sliced mushrooms and continue to cook for another 3 minutes until the mushrooms are tender.
5. Combine Ingredients: Add the chicken broth to the skillet and bring it to a simmer. Stir in the frozen peas and carrots, heavy cream, cheddar cheese, Parmesan cheese, thyme, and rosemary. Allow the mixture to cook for 5 minutes until it thickens slightly.
6. Assemble the Casserole: In a large mixing bowl, combine the cooked wild rice, cooked chicken, and the creamy vegetable mixture. Mix everything well to make certain the rice and chicken are evenly coated with the sauce.
7. Bake the Casserole: Transfer the mixture to a greased 9×13 inch baking dish. Spread it evenly and bake in the preheated oven for 25-30 minutes, until the top is golden and the casserole is bubbling.
8. Serve: Allow the casserole to cool for a few minutes before serving. Enjoy this hearty dish with a side salad or some crusty bread.

Extra Tips

For an added layer of flavor, consider using a combination of wild rice and brown rice. This will add a different texture and depth to the dish.

If you prefer a bit of a kick, a pinch of cayenne pepper can be added to the cream sauce. For a healthier version, substitute half of the heavy cream with Greek yogurt for a lighter yet still creamy consistency.

Finally, verify the chicken is cooked thoroughly before adding it to the casserole; this step will help lock in the juices, keeping the chicken tender and flavorful.

Cheesy Broccoli and Wild Rice Bake

Cheesy Broccoli and Wild Rice Bake is a comforting and hearty dish that’s perfect for any family dinner or potluck gathering. This casserole combines the nuttiness of wild rice with the creamy indulgence of cheese, and the fresh, earthy flavor of broccoli.

It’s a wholesome meal that not only satisfies the taste buds but also brings nutritional benefits to the table. The combination of textures from the tender wild rice, crisp-tender broccoli, and gooey melted cheese creates a symphony of flavors that will leave everyone reaching for seconds.

This recipe is designed to serve 4-6 people, making it an ideal choice for family meals or small gatherings. It’s easy to prepare and can be assembled in advance, making it a great option for busy weeknights. The ingredients are simple and can be easily found at your local grocery store, ensuring you can whip up this delightful dish without any hassle.

Whether you’re serving it as a main dish or a side, Cheesy Broccoli and Wild Rice Bake is sure to be a hit with everyone at the table.

Ingredients:

• 1 cup wild rice
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the wild rice according to the package instructions. Once cooked, drain any excess water and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
4. Add the broccoli florets to the skillet and cook for another 5 minutes, or until the broccoli is bright green and slightly tender. Remove from heat.
5. In a large mixing bowl, combine the cooked wild rice, sautéed onion, garlic, broccoli, shredded cheddar cheese, cream of mushroom soup, and milk. Stir well to combine. Season with salt and pepper to taste.
6. Pour the rice mixture into the prepared baking dish, spreading it evenly.
7. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the rice and broccoli mixture in the baking dish.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
9. Remove from the oven and let it cool slightly before serving. Enjoy your Cheesy Broccoli and Wild Rice Bake!

Tips:

For added flavor, consider adding some cooked chicken or bacon to the casserole mixture before baking.

This dish can also be made ahead of time; simply prepare the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking.

If you prefer a creamier texture, substitute half of the milk with heavy cream.

Finally, feel free to experiment with different types of cheese for a unique twist on this classic recipe.

Mushroom and Wild Rice Pilaf Casserole

Mushroom and Wild Rice Pilaf Casserole is a hearty and savory dish perfect for those looking to enjoy the nutty flavor of wild rice combined with the earthy richness of mushrooms. This comforting casserole is ideal for family dinners or special gatherings, offering a delicious combination of textures and flavors. The wild rice provides a chewy bite, while the mushrooms add a deep umami flavor that complements the aromatic herbs and creamy sauce.

This casserole isn’t only tasty but also nutritious, as wild rice is a whole grain packed with protein, fiber, and essential nutrients. The dish serves 4-6 people and can be a wonderful side dish or a main course for vegetarians. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and can be customized with your favorite herbs or additional vegetables.

Ingredients (Serves 4-6):

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee it’s ready for baking once you have assembled the casserole.
2. Cook the Wild Rice: Rinse the wild rice under cold water and drain. In a medium saucepan, combine the wild rice with the vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Stir in the sliced mushrooms, and cook until they’re browned and have released their moisture, about 5-7 minutes.
4. Season: Add the dried thyme, rosemary, salt, and pepper to the mushroom mixture. Stir well to combine the flavors.
5. Combine Ingredients: In a large mixing bowl, combine the cooked wild rice with the mushroom mixture. Stir in the heavy cream and half of the Parmesan cheese until well mixed.
6. Assemble the Casserole: Transfer the rice and mushroom mixture into a greased 9×13-inch baking dish. Spread it evenly across the dish.
7. Bake: Sprinkle the remaining Parmesan cheese over the top of the casserole. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
8. Garnish and Serve: Remove the casserole from the oven, and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Extra Tips:

For added flavor, consider using a mix of different mushrooms such as shiitake or portobello. If you’re looking for a non-dairy alternative, you can substitute the heavy cream with coconut milk and the Parmesan cheese with nutritional yeast for a vegan variation.

Additionally, confirm that the wild rice is fully cooked and tender before mixing it with the other ingredients, as it won’t soften much during baking. This dish can also be prepared a day in advance; simply assemble the casserole and refrigerate it until you’re ready to bake.

Turkey and Wild Rice Skillet Casserole

Turkey and Wild Rice Skillet Casserole is a comforting and nutritious dish perfect for family dinners. This hearty casserole combines lean turkey, nutty wild rice, and a blend of vegetables, all cooked together in a single skillet. The flavors meld beautifully, creating a savory and satisfying meal that’s both easy to prepare and full of flavor.

Whether served as a cozy weeknight dinner or a festive holiday meal, this casserole is sure to please everyone around the table.

The dish isn’t only delicious but also packed with nutrients. Wild rice provides a chewy texture and is high in protein, fiber, and essential minerals. Lean turkey adds a good source of protein without the excess saturated fat found in other meats.

The inclusion of vegetables like mushrooms, carrots, and celery not only enhances the flavor but also boosts the nutritional value. This Turkey and Wild Rice Skillet Casserole is a one-pan wonder, making cleanup a breeze and allowing you more time to enjoy with your loved ones.

Ingredients (Serving Size: 4-6 people):

• 1 lb ground turkey
• 1 cup uncooked wild rice
• 2 cups chicken broth
• 1 cup sliced mushrooms
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your ingredients. Chop the onion, dice the carrots and celery, slice the mushrooms, and mince the garlic. This will make the cooking process smoother and more efficient.
2. Cook the Turkey: Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, until it’s browned and cooked through. This should take about 6-8 minutes. Season with salt and pepper.
3. Sauté Vegetables: Once the turkey is cooked, add the chopped onion, diced carrots, diced celery, and sliced mushrooms to the skillet. Cook for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add Rice and Broth: Stir in the uncooked wild rice, chicken broth, dried thyme, and dried sage. Mix everything well to combine.
5. Simmer the Casserole: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for about 45 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
6. Finish and Serve: Once the rice is cooked, stir in the grated Parmesan cheese until it’s melted and well combined. Taste and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.

Extra Tips: For an even richer flavor, consider using turkey or vegetable broth instead of chicken broth. If you prefer a bit of spice, add a pinch of red pepper flakes when cooking the turkey.

To make this dish even more convenient, prep the vegetables and measure out the spices ahead of time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making this casserole perfect for meal prep. Enjoy reheated leftovers with a splash of broth to keep the rice moist.

Sausage and Wild Rice Stuffed Peppers

Sausage and Wild Rice Stuffed Peppers is a delectable dish that combines the nutty flavor of wild rice with the savory taste of sausage, all encased in sweet and tender bell peppers. This dish isn’t only visually appealing with its vibrant colors but also nutritious and satisfying, making it a perfect choice for a family dinner or a casual gathering.

The combination of flavors and textures guarantees that each bite is a delightful experience, while the stuffed peppers provide an elegant presentation that can impress any guest. The recipe is straightforward and easy to follow, making it accessible for both novice and experienced cooks alike.

The wild rice is cooked to perfection, creating a fluffy base that absorbs the robust flavors of the sausage and spices. The bell peppers, once baked, become tender and sweet, complementing the savory filling beautifully. This dish serves 4-6 people, making it an ideal option for a family meal or a small dinner party.

Ingredients for 4-6 Servings:

• 1 cup wild rice
• 4 large bell peppers (red, yellow, or green)
• 1 pound ground sausage (mild or spicy, as preferred)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
2. Preheat the Oven: Preheat your oven to 375°F (190°C). This allows the oven to reach the correct temperature while you prepare the other ingredients.
3. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil inside each pepper and place them in a baking dish. Set aside.
4. Cook the Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground sausage and cook until browned, breaking it up into small pieces with a spoon. Remove the sausage from the skillet and set it aside, leaving the drippings in the pan.
5. Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. Add the diced tomatoes, dried thyme, oregano, salt, and black pepper. Cook for an additional 5 minutes to let the flavors meld together.
6. Combine the Filling: Add the cooked wild rice and sausage back into the skillet with the vegetable mixture. Stir everything together until well combined. Remove from heat and mix in half of the mozzarella cheese.
7. Stuff the Peppers: Carefully spoon the sausage and rice mixture into each prepared bell pepper, pressing down slightly to pack the filling. Top each stuffed pepper with the remaining mozzarella cheese.
8. Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden and bubbly.
9. Serve: Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired, and enjoy the delightful blend of flavors.

Extra Tips:

For added flavor, consider using a mix of different colored bell peppers, as each color offers a unique sweetness that complements the savory filling. If you prefer a bit of heat, opt for spicy sausage or add a pinch of red pepper flakes to the filling.

To save time, you can prepare the wild rice in advance and store it in the refrigerator until you’re ready to use it, allowing for quicker assembly on the day of cooking. Finally, if you have any leftovers, these stuffed peppers reheat beautifully and make for a delicious lunch the next day.

Spinach and Artichoke Wild Rice Casserole

Introducing the Spinach and Artichoke Wild Rice Casserole, a delightful twist on the classic comfort dish. This casserole combines the earthy flavors of wild rice with the creamy and savory notes of spinach and artichoke, resulting in a rich and satisfying meal that’s perfect for any occasion.

Whether you’re hosting a family dinner or looking for a hearty weeknight meal, this casserole is sure to please everyone at the table. The combination of textures and flavors not only makes it a feast for the taste buds but also a visually appealing dish that showcases the vibrant greens of the spinach and artichokes.

This casserole isn’t only delicious but also packed with nutrients, making it a wholesome choice for those who want to enjoy a hearty meal without compromising on health. The wild rice provides a nutty flavor and chewy texture, complementing the creamy sauce and tender vegetables. Plus, it’s an excellent source of fiber and protein, ensuring you stay full and satisfied.

The Spinach and Artichoke Wild Rice Casserole is simple to prepare and can easily be made ahead of time, making it a convenient option for busy cooks.

Ingredients (Serving Size: 4-6 people):

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 4 cups fresh spinach, chopped
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup breadcrumbs

Cooking Instructions:

1. Cook the Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 45-50 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add Artichokes and Spinach: Add the chopped artichoke hearts to the skillet, stirring to combine. Gradually add the chopped spinach, cooking until wilted, about 3-4 minutes.
5. Combine Ingredients: In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, sour cream, mozzarella cheese, Parmesan cheese, salt, pepper, dried thyme, and red pepper flakes (if using). Mix until well combined.
6. Assemble the Casserole: Transfer the wild rice mixture into a greased 9×13-inch baking dish. Spread it evenly and sprinkle the breadcrumbs over the top for a crispy crust.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
8. Serve and Enjoy: Remove from the oven and let it cool for a few minutes before serving. Enjoy this casserole as a main dish or as a flavorful side.

Extra Tips: For an added layer of flavor, consider toasting the breadcrumbs in a small amount of olive oil before sprinkling them over the casserole. This will give them an extra crunch and enhance the overall texture of the dish.

If you prefer a bit more heat, feel free to increase the quantity of red pepper flakes. Additionally, this casserole can be prepared a day in advance and kept in the refrigerator; just remember to increase the baking time by about 10 minutes if baking directly from the fridge.

Vegan Wild Rice and Vegetable Gratin

This Vegan Wild Rice and Vegetable Gratin is a hearty, satisfying dish perfect for both weeknight meals and special occasions. Packed with earthy wild rice, an assortment of fresh vegetables, and a creamy, dairy-free sauce, this gratin isn’t only delicious but also nutritious. The wild rice provides a nutty flavor and chewy texture, while the vegetables add vibrant colors and different layers of taste. The creamy sauce, made with plant-based ingredients, ties everything together, creating a dish that’s comforting and wholesome.

The preparation of this gratin involves cooking the wild rice to perfection, sautéing a variety of vegetables, and creating a smooth vegan sauce that enhances the overall flavor profile. Once assembled, the gratin is baked until golden and bubbly, filling your kitchen with a delightful aroma. This dish serves 4-6 people, making it ideal for family dinners or gatherings. Whether you’re a seasoned vegan or just exploring plant-based meals, this gratin is sure to impress with its rich flavors and satisfying texture.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1/4 cup nutritional yeast
• 1 cup unsweetened almond milk
• 1 tablespoon cornstarch
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup bread crumbs
• 2 tablespoons chopped fresh parsley

Instructions:

1. Cook the Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the broth is absorbed. Fluff with a fork and set aside.
2. Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the bell pepper, zucchini, mushrooms, and broccoli. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Make the Sauce: In a small bowl, whisk together the almond milk, nutritional yeast, cornstarch, thyme, salt, and pepper. Pour this mixture into the skillet with the vegetables. Cook, stirring constantly, until the sauce thickens, about 3-4 minutes.
4. Assemble the Gratin: Preheat your oven to 375°F (190°C). In a large baking dish, combine the cooked wild rice and the vegetable mixture, stirring well to evenly distribute the sauce. Sprinkle the top with bread crumbs.
5. Bake the Gratin: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the gratin is bubbling. Remove from the oven and let it cool slightly before serving.
6. Garnish and Serve: Sprinkle the chopped parsley over the gratin before serving. Enjoy this dish warm, as a main course or a side dish.

Extra Tips:

To enhance the flavor of this Vegan Wild Rice and Vegetable Gratin, consider adding a squeeze of lemon juice or a dash of hot sauce to the sauce mixture before combining it with the vegetables.

You can also experiment with different vegetables based on what you have on hand, such as adding spinach or kale for extra greens. If you prefer a nuttier flavor, toast the wild rice lightly in the saucepan before adding the vegetable broth.

This dish can be made ahead of time and reheated, making it a convenient option for meal prep or hosting larger gatherings.

Southwest Wild Rice and Black Bean Casserole

The Southwest Wild Rice and Black Bean Casserole is a vibrant and hearty dish that combines the nutty flavor of wild rice with the rich, savory taste of black beans. This casserole is infused with a delightful mix of southwestern spices and fresh vegetables, making it a perfect meal for any occasion.

Its colorful presentation, combined with its wholesome ingredients, makes it not only delicious but also visually appealing. This dish is excellent for dinner parties or family gatherings as it can be prepared in advance and baked just before serving.

This casserole is also a fantastic option for vegetarians, providing a complete meal that’s both filling and nutritious. The combination of wild rice and black beans is high in protein and fiber, which helps keep you full longer.

The addition of fresh vegetables and spices enhances the flavor and nutritional value of the dish. With its balanced blend of ingredients, this Southwest Wild Rice and Black Bean Casserole is sure to become a favorite in your household.

Ingredients for 4-6 servings:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Optional toppings: sour cream, avocado slices, lime wedges

Cooking Instructions:

1. Preheat Oven and Cook Rice: Preheat your oven to 350°F (175°C). In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Set aside.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Bell Pepper and Corn: Add the diced red bell pepper and corn kernels to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
4. Mix in Beans and Tomatoes: Stir in the black beans and diced tomatoes with green chilies. Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper. Allow it to simmer for about 5 minutes to let the flavors meld together.
5. Combine and Transfer: Add the cooked wild rice to the skillet and mix everything thoroughly. Transfer the mixture to a greased 9×13-inch baking dish.
6. Top with Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh cilantro. Serve with optional toppings such as sour cream, avocado slices, and lime wedges.

Extra Tips:

For an extra burst of flavor, consider adding a dash of lime juice to the vegetable mixture before baking. If you prefer a spicier dish, increase the amount of chili powder or add a chopped jalapeño to the sautéed vegetables.

This casserole can also be made ahead of time and stored in the refrigerator; simply reheat in the oven before serving. For a vegan version, omit the cheese or use a dairy-free alternative. Enjoy this Southwest Wild Rice and Black Bean Casserole with tortilla chips or a fresh green salad on the side for a complete meal.

Seafood Wild Rice Casserole

Seafood Wild Rice Casserole is a decadent and flavorful dish that combines the nutty taste of wild rice with the succulent flavors of seafood. This casserole is perfect for special occasions or as a comforting family meal. The creamy, savory sauce envelops the tender pieces of seafood and wild rice, creating a harmonious blend of textures and tastes.

This dish not only impresses with its flavor but also with its presentation, making it a delightful centerpiece for any dining table. The heart of this casserole is the combination of wild rice and a variety of seafood, such as shrimp, crab, and scallops, which add depth and richness to the meal.

The use of fresh herbs and aromatics elevates the dish, while a creamy sauce binds the ingredients together, guaranteeing that every bite is full of flavor. This recipe serves 4-6 people and is sure to be a hit with seafood lovers and those looking for a comforting yet sophisticated meal option.

Ingredients:

• 1 cup uncooked wild rice
• 2 cups water
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 pound mixed seafood (shrimp, crab, scallops)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup breadcrumbs

Cooking Instructions:

1. Prepare the Wild Rice: Rinse the wild rice under cold water. In a medium-sized saucepan, combine the wild rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.
2. Sauté Aromatics and Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are soft.
3. Cook the Seafood: Add the mixed seafood to the skillet. Cook for 5-7 minutes until the seafood is opaque and cooked through. Remove from heat and set aside.
4. Prepare the Creamy Sauce: In a separate saucepan, heat the heavy cream and chicken broth over medium heat until it begins to simmer. Stir in the grated Parmesan cheese, salt, black pepper, and cayenne pepper (if using). Cook until the cheese is melted and the sauce is smooth.
5. Combine Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, seafood, and creamy sauce. Mix well to guarantee everything is evenly coated.
6. Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the breadcrumbs and chopped parsley evenly over the top.
7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the dish is heated through.
8. Serve: Let the casserole cool for a few minutes before serving. Enjoy your Seafood Wild Rice Casserole with a side salad or steamed vegetables.

Extra Tips:

For an extra boost of flavor, consider adding a splash of white wine to the creamy sauce. Also, feel free to customize the seafood selection based on your preferences or availability—clams or mussels can be excellent additions.

If you prefer a lighter version, you can substitute half of the heavy cream with milk. Remember to taste and adjust the seasoning before baking, as the flavors can be absorbed into the rice and seafood during cooking.

Beef Stroganoff Wild Rice Bake

Beef Stroganoff Wild Rice Bake is a delightful fusion of the classic beef stroganoff with the nutty, earthy flavors of wild rice. This heartwarming casserole combines tender beef, creamy sauce, and the distinct texture of wild rice to create a comforting dish that’s perfect for family dinners or gatherings.

The creamy sauce, enriched with mushrooms and onions, binds these ingredients together, guaranteeing every bite is packed with flavor. This bake not only offers a delicious taste experience but is also a one-dish meal that simplifies your cooking routine.

The preparation involves searing beef strips to perfection, sautéing aromatic vegetables, and creating a rich, creamy sauce. The wild rice is cooked separately to maintain its unique texture before being combined with the rest of the ingredients and baked to aromatic perfection.

This dish serves 4-6 people, making it ideal for a small dinner party or a family meal. It’s a dish that can be prepared in advance and simply baked before serving, offering convenience without compromising on taste.

Ingredients (for 4-6 servings)

• 1 pound beef sirloin, cut into thin strips
• 1 cup wild rice
• 2 cups beef broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Cooking Instructions

1. Cook the Wild Rice: Begin by rinsing the wild rice under cold water. In a medium saucepan, combine the wild rice with 2 cups of beef broth. Bring to a boil, reduce heat to low, cover, and let simmer for 45-50 minutes until the rice is tender. Drain any excess liquid and set aside.
2. Prepare the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove beef from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining olive oil. Sauté the chopped onion and minced garlic until the onion becomes translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they’re soft and slightly browned.
4. Make the Sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually add the Worcestershire sauce and sour cream, stirring continuously until the sauce is smooth and begins to thicken. Season with additional salt and pepper to taste.
5. Combine Ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked wild rice, beef, and creamy mushroom sauce. Mix until all ingredients are well incorporated.
6. Bake the Casserole: Transfer the mixture into a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
7. Serve: Once baked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Extra Tips

When cooking the wild rice, make certain it isn’t overcooked to maintain its signature chewy texture, which contrasts beautifully with the creamy sauce.

For an extra layer of flavor, consider adding a splash of dry white wine to the sauce while it thickens. Additionally, this dish can be prepared a day ahead; simply assemble the casserole, refrigerate, and bake just before serving. This makes it a great option for entertaining or busy weeknights.

Curried Wild Rice and Lentil Casserole

The Curried Wild Rice and Lentil Casserole is a hearty and flavorful dish that combines the nutty taste of wild rice with the earthy flavor of lentils, all enhanced by the aromatic spices of curry. This dish is perfect for those who love a bit of spice and are looking for a nutritious and filling meal.

The casserole isn’t only delicious but also packed with protein and fiber, making it a great option for a balanced diet. It’s ideal for family dinners or gatherings, as it can easily serve a crowd and can be prepared in advance.

Incorporating a variety of vegetables and spices, this casserole offers a vibrant and colorful presentation that will look stunning on your dinner table. The curry powder infuses the dish with warmth and depth, while the lentils provide a creamy texture that complements the chewiness of the wild rice.

It’s a vegetarian-friendly dish that even meat lovers will enjoy, and it’s easy to customize with additional vegetables or proteins as desired. With minimal prep work and a straightforward cooking process, you’ll have a satisfying meal ready in no time.

Ingredients (Serves 4-6 people):

• 1 cup wild rice
• 1 cup green or brown lentils
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 cup canned coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Rice and Lentils: Rinse the wild rice and lentils separately under cold water. Drain them and set aside. Preheat your oven to 375°F (190°C).
2. Sauté Vegetables: In a large oven-proof skillet or casserole dish, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
3. Add Aromatics: Stir in the diced carrots and red bell pepper, cooking for about 5 minutes until they start to soften. Add the curry powder, ground cumin, and ground turmeric, mixing well to coat the vegetables in the spices.
4. Combine Ingredients: Add the rinsed wild rice and lentils to the skillet, stirring to combine with the vegetables and spices. Pour in the vegetable broth and coconut milk, stirring well to verify everything is mixed evenly.
5. Season and Simmer: Season the mixture with salt and pepper to taste. Bring the mixture to a simmer, then cover the dish with a lid or aluminum foil.
6. Bake the Casserole: Transfer the skillet or casserole dish to the preheated oven. Bake for 45-50 minutes, or until the wild rice and lentils are tender and have absorbed most of the liquid.
7. Garnish and Serve: Once cooked, remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro before serving.

Extra Tips:

When cooking the Curried Wild Rice and Lentil Casserole, consider using a heavy-bottomed skillet or an oven-proof Dutch oven for even heat distribution. If you prefer a bit of heat, feel free to add a pinch of cayenne pepper or chili flakes to the spice mix.

This dish can be made ahead of time and reheated, and it often tastes even better the next day as the flavors have time to meld. To make it a complete meal, you can add cooked chicken or tofu for additional protein.

Ham and Wild Rice Breakfast Casserole

Start your morning right with the delightful and hearty Ham and Wild Rice Breakfast Casserole. This comforting dish combines the nutty flavors of wild rice with the savory taste of ham, all baked together with eggs and cheese to create a delicious breakfast that will satisfy the whole family.

Perfect for holiday brunches or weekend gatherings, this casserole offers a balanced blend of proteins and grains, making it a filling start to the day.

The beauty of the Ham and Wild Rice Breakfast Casserole lies in its versatility. You can easily adapt the recipe to include your favorite vegetables or substitute ingredients based on what you have on hand.

Whether you’re looking for a dish to impress guests or simply want to enjoy a warm, comforting meal, this casserole is sure to become a staple in your breakfast repertoire.

Ingredients (Serves 4-6):

• 2 cups cooked wild rice
• 1 cup diced ham
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1/2 cup diced onion
• 1/2 cup diced bell peppers (any color)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• Cooking spray

Cooking Instructions:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that your casserole cooks evenly once it’s ready to be baked.
2. Prepare the Vegetables: In a medium skillet over medium heat, add the olive oil. Once heated, add the diced onions and bell peppers. Sauté them for about 5 minutes or until they become soft and translucent. Remove from heat and set aside.
3. Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined. This mixture will bind the casserole together, providing moisture and flavor.
4. Combine Ingredients: Add the cooked wild rice, sautéed vegetables, diced ham, and half of the shredded cheddar cheese to the egg mixture. Stir until all the ingredients are well combined.
5. Prepare the Baking Dish: Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking. Pour the casserole mixture into the prepared dish, spreading it evenly.
6. Top with Cheese: Sprinkle the remaining cheddar cheese over the top of the casserole, ensuring it covers the entire surface for a gooey, cheesy crust.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is bubbly and golden brown.
8. Cool and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Extra Tips:

To make this dish ahead of time, you can prepare the casserole the night before and refrigerate it, covered, until you’re ready to bake. This is a great time-saving tip for busy mornings.

Additionally, feel free to get creative with the ingredients—swap out the ham for cooked bacon or sausage, or add your favorite vegetables like spinach or mushrooms for extra nutrition.

If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for a little kick.

Butternut Squash and Wild Rice Casserole

Butternut Squash and Wild Rice Casserole is a delightful and hearty dish that combines the nutty flavor of wild rice with the sweet and creamy texture of butternut squash. This casserole is perfect for a cozy family dinner or as a side dish during the holiday season.

The combination of wild rice, roasted squash, and a blend of aromatic herbs and spices gives this dish a rich and satisfying flavor profile that everyone will love. The casserole isn’t only delicious but also nutritious, packed with vitamins, minerals, and fiber, making it a healthy choice for any meal.

It’s a versatile dish that can easily be made vegetarian or vegan by substituting the cheese and broth with plant-based alternatives. Whether you’re looking for a new way to enjoy wild rice or seeking a comforting dish to warm you up on a chilly day, this Butternut Squash and Wild Rice Casserole is sure to please.

Ingredients for 4-6 servings:

• 1 cup wild rice
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped pecans (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Cooking Instructions:

1. Cook the Wild Rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the broth is absorbed. Set aside.
2. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. Remove from the oven and set aside.
3. Sauté the Aromatics: In a large skillet over medium heat, add a tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until it’s translucent. Add the minced garlic, thyme, sage, salt, and pepper. Cook for an additional minute, stirring constantly to prevent burning.
4. Combine Ingredients: In a large mixing bowl, combine the cooked wild rice, roasted butternut squash, sautéed onions and garlic, shredded mozzarella cheese, and half of the Parmesan cheese. Mix until all ingredients are well incorporated.
5. Assemble the Casserole: Transfer the mixed contents into a lightly greased 9×13-inch baking dish. Sprinkle the remaining Parmesan cheese and chopped pecans evenly over the top.
6. Bake the Casserole: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the casserole from the oven, let it cool for a few minutes, then garnish with chopped fresh parsley before serving.

Extra Tips:

For a vegan version, substitute the mozzarella and Parmesan cheese with your favorite dairy-free cheese alternatives. You can also add a variety of vegetables like mushrooms, spinach, or kale to enhance the flavors and nutrition of the dish.

If you prefer a creamier texture, consider adding a splash of coconut milk or cashew cream to the rice mixture before baking. This casserole can be made ahead of time and stored in the refrigerator for up to two days; simply reheat in the oven before serving.

Apple and Cranberry Wild Rice Stuffing Casserole

Apple and Cranberry Wild Rice Stuffing Casserole is a delightful dish that combines the earthy flavors of wild rice with the sweet and tart notes of apples and cranberries. This casserole is perfect for a holiday gathering or as a comforting dish on a chilly evening.

The combination of textures and flavors makes it a standout dish that can be served as a side or even as a main course. This recipe is designed to serve 4-6 people, making it ideal for family dinners or small get-togethers. The ingredients blend seamlessly to create a dish that’s both filling and flavorful.

With the addition of aromatic herbs and spices, this casserole is sure to be a hit at any table.

Ingredients (Serves 4-6):

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 apples, peeled and diced
• 1 cup dried cranberries
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1/2 cup chopped pecans (optional)
• 1 tablespoon butter
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Prepare the Wild Rice: Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the liquid is absorbed.
2. Sauté the Vegetables: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and celery, and sauté for about 5 minutes until they’re soft and translucent.
3. Add Apples and Cranberries: Stir in the diced apples and dried cranberries to the skillet with the onions and celery. Cook for another 3-4 minutes until the apples start to soften.
4. Season the Mixture: Add the dried thyme, sage, salt, and pepper to the skillet. Stir well to combine all the flavors. Taste and adjust seasoning if necessary.
5. Combine Rice and Mixture: Once the rice is done, add it to the skillet with the apple-cranberry mixture. Stir in the chopped pecans if using, and mix everything until well combined.
6. Bake the Casserole: Preheat your oven to 350°F (175°C). Grease a baking dish with butter. Transfer the rice mixture into the prepared dish, spreading it out evenly. Dot the top with small pieces of butter.
7. Finish Baking: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden.
8. Garnish and Serve: Remove the casserole from the oven and sprinkle with chopped fresh parsley before serving.

Extra Tips: For a richer flavor, consider using chicken broth instead of vegetable broth if you’re not vegetarian. You can also experiment by adding different types of nuts like walnuts or almonds for a varied texture.

If you prefer a sweeter dish, add a tablespoon of brown sugar to the apple and cranberry mixture. Make sure to taste and adjust the seasoning before baking to ascertain the flavors are balanced.