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Pioneer Woman Wild Rice Casserole

Pioneer Woman Wild Rice Casserole - recipe card
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This creamy, hearty wild rice casserole is packed with earthy wild rice, tender vegetables, and a luscious sauce, baked to golden perfection. The combination of mushrooms, onions, and a rich dairy-based sauce creates a comforting, savory side dish that pairs beautifully with roasted meats or stands alone as a vegetarian main. Expect a nutty depth from the wild rice and a satisfying, custard-like texture from the baked custard base.

Ingredients

Scale
  • 1 cup wild rice (uncooked, about 6 oz)
  • 2 cups low-sodium chicken or vegetable broth, for cooking rice
  • 1/2 cup water, for cooking rice
  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 8 oz cremini mushrooms, sliced (about 3 cups)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup full-fat Greek yogurt
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese (4 oz)
  • 1/2 cup freshly grated Parmesan cheese (2 oz)
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup sliced almonds (optional, for topping)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or cooking spray. Cooking the rice separately ensures the casserole isn’t watery and the grains remain distinct.
  2. Rinse the wild rice under cold running water in a fine-mesh strainer for 30 seconds. In a medium saucepan, combine the rinsed rice, broth, and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes until the rice is tender and has absorbed most of the liquid. Some grains will split open; this is normal. Drain any excess liquid and set aside.
  3. While the rice cooks, melt the butter in a large skillet over medium heat. Once the butter foams and the foam subsides, add the onion, celery, and mushrooms. Cook, stirring occasionally, for 8-10 minutes until the vegetables are softened and the mushrooms have released their moisture and begun to brown. Avoid overcrowding—if the pan is too full, do this in batches.
  4. Add the minced garlic and cook, stirring, for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and forms a roux base for the sauce.
  5. Slowly pour in the milk while whisking continuously to prevent lumps. Continue to whisk over medium heat until the sauce thickens and just begins to bubble, about 3-4 minutes. It should coat the back of a spoon.
  6. Remove the skillet from heat. Stir in the Greek yogurt, sour cream, cheddar, Parmesan, thyme, salt, and pepper. Mix until the cheeses melt into a smooth, creamy sauce. Taste and adjust seasoning if needed.
  7. Fold the cooked wild rice into the sauce until every grain is coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer. If using, sprinkle sliced almonds over the top for crunch.
  8. Bake, uncovered, for 25-30 minutes until the casserole is bubbly around the edges and the top is lightly golden. Let it rest for 5 minutes before serving. The rest allows the custard to set, making slices cleaner.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheating: Cover with foil and reheat at 350°F (175°C) for 15-20 minutes, or microwave single servings in 30-second bursts until hot. For a crisp top, remove foil for the last 5 minutes.

Nutrition

Keywords: wild rice casserole, pioneer woman casserole, creamy wild rice bake, wild rice and mushroom casserole, baked rice dish, American comfort food, holiday side dish, vegetarian casserole, healthy grain bake, dinner casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-wild-rice-casserole/