Brown Wild Rice Mushroom Casserole
Indulge in the hearty, earthy flavors of this comforting Brown Wild Rice Mushroom Casserole, a satisfying vegetarian dish perfect for cozy evenings or festive gatherings. Packed with nutty brown wild rice, tender cremini mushrooms, and a creamy thyme-infused sauce, this casserole is elevated by the addition of Parmesan cheese for a touch of indulgence. Baked to golden, bubbling perfection, it combines wholesome ingredients with simple yet flavorful techniques, making it an ideal side dish or standalone meal. Ready in just over an hour, this recipe is a delicious harmony of textures and flavors, finished with a fresh parsley garnish for a vibrant, aromatic touch. Whether you're preparing a vegetarian dinner or looking for a crowd-pleasing dish, this casserole is a must-try!
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Ingredients
- 1 cup brown wild rice
- 2.5 cups water
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium (diced) onion
- 3 minced garlic cloves
- 8 ounces (sliced) cremini mushrooms
- 1 teaspoon (fresh, or 1/2 teaspoon dried) thyme leaves
- 2 tablespoons flour
- 1.25 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 cup (grated) Parmesan cheese
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons (chopped, for garnish) parsley
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x9-inch (or similar size) casserole dish and set aside.
Step 2
Rinse the brown wild rice under cold water and drain. In a medium saucepan, bring 2.5 cups of water to a boil. Add the rice and a pinch of salt. Lower the heat to a simmer, cover, and cook for about 40 minutes or until the rice is tender but still slightly firm. Drain off any excess liquid and set aside.
Step 3
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Step 4
Stir in the minced garlic, cooking for 1 minute until fragrant. Add the sliced cremini mushrooms and thyme. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Step 5
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1 minute to eliminate the raw flour taste.
Step 6
Slowly pour in the vegetable broth while stirring to create a smooth mixture. Let it simmer for 2-3 minutes, then stir in the heavy cream. Cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat.
Step 7
Combine the cooked rice with the creamy mushroom mixture in a large mixing bowl. Add the grated Parmesan cheese and season with salt and black pepper to taste. Mix well to evenly distribute the ingredients.
Step 8
Transfer the mixture to the prepared casserole dish. Smooth the top with a spatula and cover with foil.
Step 9
Bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden and bubbling.
Step 10
Remove the casserole from the oven and let it cool slightly for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
| Serving size | (1720.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1433.7 |
| Total Fat 95.8g | 0% |
| Saturated Fat 48.7g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 230.3mg | 0% |
| Sodium 3617.6mg | 0% |
| Total Carbohydrate 100.9g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 17.7g | |
| Protein 39.7g | 0% |
| Vitamin D 20.4IU | 0% |
| Calcium 643.9mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 2074.7mg | 0% |
Source of Calories