Savory blend of wild rice, mushrooms, and colorful vegetables baked in a flavorful broth for hearty enjoyment.
# What You Need:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth, gluten-free if required
03 - 1 cup water
→ Vegetables
04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 2 cups cremini or white mushrooms, sliced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 red bell pepper, diced
11 - 1 cup fresh spinach, chopped
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
→ Dairy (optional)
16 - ½ cup grated Gruyère or Swiss cheese
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant.
03 - Add sliced mushrooms, diced carrot, celery, and red bell pepper to the skillet. Cook for 5 to 7 minutes until vegetables soften and mushrooms release their liquid.
04 - Stir in chopped spinach, dried thyme, dried rosemary, salt, and black pepper. Cook for 1 minute until spinach wilts.
05 - In the prepared baking dish, combine rinsed wild rice, sautéed vegetable mixture, vegetable broth, and water. Mix well.
06 - Cover the baking dish tightly with aluminum foil. Bake for 1 hour until rice is tender and most liquid is absorbed.
07 - If using cheese, remove foil, sprinkle grated cheese evenly over the casserole, and bake uncovered for 10 minutes until cheese melts and browns lightly.
08 - Let the casserole rest for 5 minutes before serving to allow flavors to settle.
