Creamy Mushroom Wild Rice (Print View)
Earthy mushrooms and wild rice blended with creamy sauce and baked to a golden, savory finish.
# Ingredient List:
→ Grains
01 - 1 cup wild rice blend, uncooked
02 - 2 ½ cups low-sodium vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 lb cremini or button mushrooms, sliced
07 - 2 celery stalks, finely diced
08 - 1 large carrot, diced
09 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
10 - ½ teaspoon fresh rosemary, chopped (or ¼ teaspoon dried)
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Creamy Sauce
13 - 3 tablespoons unsalted butter
14 - 3 tablespoons all-purpose flour
15 - 1 ½ cups whole milk
16 - ½ cup sour cream
17 - ½ cup grated Gruyère or Swiss cheese (plus extra for topping, optional)
18 - ¼ cup grated Parmesan cheese
→ Topping
19 - ½ cup panko breadcrumbs
20 - 1 tablespoon melted butter
21 - 2 tablespoons chopped fresh parsley (optional)
# How to Make:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil over high heat, cover, reduce heat to low, and simmer for 40-45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add garlic, mushrooms, celery, and carrot. Cook for 8-10 minutes until vegetables are soft and mushrooms are browned. Stir in thyme, rosemary, salt, and pepper. Remove from heat.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth, stirring constantly to prevent lumps. Continue cooking and stirring for 3-4 minutes until thickened. Remove from heat. Stir in sour cream, Gruyère, and Parmesan until cheeses are melted and sauce is smooth.
05 - Transfer cooked wild rice and sautéed vegetables to a large bowl. Pour the creamy sauce over the mixture. Fold everything together until well combined.
06 - Spread the mixture evenly into the prepared baking dish.
07 - Toss panko breadcrumbs with melted butter in a small bowl until evenly coated. Sprinkle over the casserole. Top with additional Gruyère cheese if desired.
08 - Bake uncovered for 25-30 minutes until the casserole is bubbly around the edges and the topping is golden brown.
09 - Let the casserole cool for 10 minutes before serving to allow it to set. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The wild rice gives it this incredible nutty chew that you just cannot get from regular rice
- That golden breadcrumb topping is basically the best part according to everyone I have ever served this to
- It is one of those rare dishes that actually tastes better the next day
02 -
- The rice needs to be fully cooked before it goes into the casserole because it will not soften much during baking
- Do not rush the mushroom browning step because that is where all the deep umami flavor comes from
03 -
- Slice your mushrooms rather than quartering them so they distribute more evenly throughout the casserole
- Grate your own cheese instead of buying pre grated for the smoothest melting sauce