Creamy Mushroom Wild Rice (Printer-friendly)

Earthy mushrooms and wild rice blend with creamy sauce for a comforting, golden-baked main dish.

# What You'll Need:

→ 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
10 - ½ teaspoon fresh rosemary, chopped
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
18 - ¼ cup grated Parmesan cheese

→ Topping

19 - ½ cup panko breadcrumbs
20 - 1 tablespoon melted butter
21 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Combine wild rice blend and vegetable broth in medium saucepan. Bring to boil, cover, reduce heat and simmer 40-45 minutes until rice is tender and most liquid is absorbed. Drain excess liquid.
03 - Heat olive oil in large skillet over medium heat. Add onion and cook 3 minutes. Add garlic, mushrooms, celery, and carrot. Cook 8-10 minutes until vegetables soften and mushrooms brown. Stir in thyme, rosemary, salt, and pepper. Remove from heat.
04 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, 3-4 minutes until thickened. Remove from heat. Stir in sour cream, Gruyère, and Parmesan until melted and smooth.
05 - Combine cooked wild rice, sautéed vegetables, and creamy sauce in large bowl. Mix thoroughly until evenly distributed.
06 - Pour mixture into prepared baking dish and spread evenly.
07 - Toss panko breadcrumbs with melted butter in small bowl. Sprinkle evenly over casserole. Add extra Gruyère cheese if desired.
08 - Bake uncovered 25-30 minutes until bubbly and golden brown on top.
09 - Let cool 10 minutes before serving. Garnish with chopped parsley.

# Expert Tips:

01 -
  • That moment when you pull it from the oven and the top is all crispy and golden while the inside is incredibly creamy
  • Its the kind of comfort food that makes people instinctively reach for seconds
  • Perfect for those days when you want to feed people something that feels like a warm hug
02 -
  • Drain your rice well after cooking because excess liquid will make the casserole soupy
  • Let the sauce cool slightly before combining so it does not make the rice mushy
  • The casserole needs those ten minutes of resting time to set or it will be too loose to serve neatly
03 -
  • Slice your mushrooms instead of quartering them so they distribute more evenly throughout the casserole
  • Use freshly grated cheese instead of pre-shredded for the smoothest sauce that melts beautifully

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