Creamy Mushroom Wild Rice (Print Version)
Wild rice and mushrooms blended in a creamy, savory bake topped with a golden crust.
# What You Need:
→ Grains
01 - 1 cup uncooked wild rice blend
02 - 2 cups vegetable broth
03 - 1 cup water
→ Vegetables
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 large yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 pound cremini or button mushrooms, sliced
09 - 2 celery stalks, diced
10 - 2 medium carrots, diced
11 - 1/2 cup frozen peas
→ Sauce
12 - 1/4 cup all-purpose flour
13 - 2 cups whole milk
14 - 1/2 cup sour cream
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Topping
20 - 1/2 cup panko breadcrumbs
21 - 2 tablespoons melted butter
22 - 1/4 cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Combine wild rice, vegetable broth, and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes until rice is tender and liquid is absorbed.
03 - Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, mushrooms, celery, and carrots. Sauté for 8–10 minutes until softened and mushrooms release their juices.
04 - Sprinkle flour over the vegetables, stir to coat evenly, and cook for 1 minute.
05 - Gradually whisk in milk, stirring constantly until a thick, creamy sauce forms, about 3–4 minutes.
06 - Remove from heat. Stir in sour cream, Parmesan, thyme, sage, salt, pepper, cooked wild rice, and frozen peas until well combined.
07 - Transfer mixture to the prepared baking dish and smooth the top evenly.
08 - In a small bowl, combine panko, melted butter, and Parmesan. Sprinkle evenly over the casserole.
09 - Bake uncovered for 25–30 minutes until the topping is golden brown and the casserole is bubbling.
10 - Let the casserole rest for 10 minutes before serving to allow flavors to settle.
# Insider Tips:
01 -
- The texture contrast between crunchy topping and tender rice is absolutely worth the wait
- It makes enough for dinner tonight plus easy lunches tomorrow
02 -
- Overcooking the rice before baking makes the final texture mushy
- The sauce thickens considerably in the oven, so keep it slightly loose on the stovetop
03 -
- Slice mushrooms uniformly so they cook at the same rate
- Grate your own Parmesan for better melting