Wild Rice and Vegetable Casserole
User Reviews
4.9
Wild Rice and Vegetable Casserole
Description
The preparation starts with melting butter and gently sautéing diced onions and minced garlic for a soft base. Carrots and celery are then added and cooked until tender. Button mushrooms join with dried thyme and sage, deepening the flavor as they brown and release moisture. A sprinkle of flour cooks to remove raw taste and helps thicken the sauce.
Vegetable broth and milk are whisked in to create a creamy, bubbling sauce. This is combined with cooked wild rice blend. The casserole is baked until set, then topped with fried onions that crisp up during baking, adding texture contrast to the creamy interior.
The dish balances the chewy nutty wild rice blend with tender vegetables and savory mushroom flavor. The herbs supply distinct warmth without overpowering. Fried onions add a classic casserole crunch that complements the smooth sauce and vegetables.
Ingredients
- 4 Tbsp butter $0.52
- 1 onion $0.28
- 2 cloves garlic $0.16
- 2 carrot $0.22
- 2 talks celery $0.37
- 8 oz. button mushrooms $1.80
- 1/2 tsp salt $0.02
- black pepper $0.05, freshly cracked
- 1/4 tsp thyme $0.03, dried
- 1/4 tsp sage $0.03, dried
- 4 Tbsp flour $0.04
- 1 cup vegetable broth $0.13
- 1 cup milk $0.31, whole
- salt $0.02, to taste
- 4 cups wild rice blend $1.20, cooked
- 3 oz. fried onions $1.75
Instructions
- Preheat the oven to 350ºF. Finely dice the onion and mince the garlic. Add the butter, onions, and garlic to a large pot and sauté over medium heat until the onions are soft and transparent.
- While the onions and garlic are sautéing, Slice the carrots and dice the celery. Add the carrots and celery to the pot and continue to sauté.
- While the carrots and celery are sautéing, wash and chop the mushrooms. Add the mushrooms to the pot along with the salt, pepper, thyme, and sage. Continue to sauté until the mushrooms have turned brown and completely wilted.
- Add the flour to the pot and continue to stir and cook for about 2-3 minutes more, or until the flour coats the bottom of the pot and begins to turn a light golden color. Whisk in the vegetable broth, making sure all the flour dissolves from the bottom of the pot. The mixture should thicken fairly quickly.
- Once thickened, whisk in the milk and allow it to come up to a simmer again. Once simmering, turn the heat off, taste, and add more salt or pepper if needed. You want the sauce to be slightly on the salty side so that the flavor doesn't dilute too much once the rice is added.
- Stir the cooked rice into the pot with the sauce and vegetables. Transfer everything to a 2 to 3 quart casserole dish and top with the fried onions. Bake the casserole in the preheated 350ºF oven for 25-30 minutes, or until the sauce is bubbling up around the edges and the fried onions have turned deep golden brown. Serve hot.
Notes
- Use store-bought fried onions to achieve a crunchy, golden topping typical of casseroles.
- Cook vegetables thoroughly before combining with rice to ensure tender bites throughout the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 1 cup each
Amount Per Serving
Calories 2701 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 270.1kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 8.1g | 16% |
| Fat | 10.78g | 17% |
| Sodium | 578.23mg | 24% |
| Fiber | 4.03g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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