Nif's Wild Rice Casserole

Indulge in the hearty comfort of Nif's Wild Rice Casserole, a creamy and cheesy dish brimming with wholesome goodness. This recipe combines the nutty texture of tenderly cooked wild rice with a medley of sautéed vegetables, including carrots, celery, and onion, all enveloped in a luscious cheddar cheese sauce made from scratch. The touch of dried thyme adds an earthy flavor, while the golden-baked cheesy topping ensures a warm and satisfying finish. Perfect for a family dinner or potluck, this easy wild rice casserole is not only a crowd-pleaser but also adaptable with your choice of chicken or vegetable broth for a vegetarian twist. Garnished with fresh parsley, it’s a cozy and flavorful dish you'll revisit time and again.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 3 cups water
• 4 tablespoons butter
• 1 medium yellow onion, diced
• 2 stalks celery, chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1.5 cups shredded cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 2 tablespoons parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

Rinse the wild rice under cold water and drain well. In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice, reduce the heat to a simmer, cover, and cook for about 40-45 minutes or until tender. Drain any excess liquid, fluff with a fork, and set aside.

Step 3

While the rice cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion, celery, carrots, and a pinch of salt. Sauté the vegetables for about 5-7 minutes, or until they soften. Add the minced garlic and cook for an additional 1 minute. Remove the vegetables from the skillet and set aside.

Step 4

Using the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken or vegetable broth, followed by the heavy cream. Cook, whisking constantly, until the sauce thickens, about 4-5 minutes.

Step 5

Turn off the heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Season the sauce with salt, black pepper, and dried thyme.

Step 6

In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, and cheese sauce. Mix well to ensure everything is evenly coated.

Step 7

Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown.

Step 9

Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	(2195.0g)

Amount per serving	% Daily Value*
Calories	2666.1

Total Fat 184.4g	0%
Saturated Fat 110.6g	0%
Polyunsaturated Fat 1.4g
Cholesterol 553.2mg	0%
Sodium 5755.4mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 19.1g	0%
Total Sugars 14.3g
Protein 74.3g	0%

Vitamin D 9.0IU	0%
Calcium 1415.9mg	0%
Iron 4.6mg	0%
Potassium 1482.8mg	0%

*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.

Source of Calories

Fat: 62.5%

Protein: 11.2%

Carbs: 26.3%