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Wild Rice and Mushroom Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Saucepan
  • Large skillet
  • Baking dish

Ingredients
  

  • 1 cup uncooked wild rice
  • 2 cups vegetable broth
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Rinse the wild rice under cold water, then combine it with the vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 45 minutes until the rice is tender and most of the liquid is absorbed.
  • While the rice cooks, melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the sliced mushrooms, minced garlic, and dried thyme. Cook for 5 to 6 minutes until the mushrooms release their liquid and begin to brown. Season with salt and pepper.
  • Preheat the oven to 375 degrees. In a large bowl, mix the cooked wild rice with the mushroom mixture, heavy cream, and half of the shredded cheddar cheese.
  • Transfer the mixture to a greased 8 by 8 inch baking dish. Sprinkle the remaining cheese evenly over the top.
  • Bake for 20 minutes until the cheese melts and the edges bubble. Remove from the oven and let it rest for 5 minutes before sprinkling with chopped parsley.

Notes

Cook the wild rice ahead and store it in the fridge so assembly takes just 15 minutes on a weeknight. If the mixture looks dry after baking, add a splash of broth before reheating leftovers in a 350 degree oven to restore creaminess without making it soggy. Skip the heavy cream and use milk instead if you prefer a lighter version, though the sauce will set up less firmly.
Course: Main Course
Cuisine: American
Equipment: Saucepan, Large skillet, Baking dish