Mushroom Wild Rice Casserole (Print Version)
A warm, hearty casserole with mushrooms and wild rice. Perfect for Thanksgiving or any comforting meal.
# Ingredients:
01 -
1 cup wild rice
02 -
2 cups vegetable broth
03 -
2 tablespoons olive oil
04 -
1 medium onion, chopped
05 -
3 cloves garlic, minced
06 -
8 ounces mushrooms, sliced
07 -
1 cup cream or non-dairy alternative
08 -
1 teaspoon dried thyme
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/2 cup grated cheese (optional)
12 -
1/4 cup chopped fresh parsley
# Steps:
01 -
Cook the wild rice in vegetable broth according to package instructions until tender, about 40-50 minutes.
02 -
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until softened, about 5 minutes.
03 -
Add sliced mushrooms and cook for another 5-7 minutes until they are golden brown.
04 -
Stir in the cooked wild rice, cream, thyme, salt, and pepper. Mix well and remove from heat.
05 -
Transfer the mixture to a greased casserole dish. Sprinkle with cheese if using.
06 -
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until the top is golden and bubbly. Garnish with fresh parsley before serving.