Creamy Mushroom Wild Rice (Printable version)
Tender wild rice and mushrooms meld in a rich, creamy sauce for a hearty, comforting main dish.
# Ingredient list:
→ Rice
01 - 1 cup wild rice blend, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1/2 teaspoon salt
→ Mushrooms & Vegetables
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 pound cremini or button mushrooms, sliced
08 - 2 celery stalks, diced
09 - 1 medium carrot, diced
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon black pepper
→ Cream Sauce
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 1/2 cup sour cream
16 - 1 teaspoon Dijon mustard
17 - 1/2 cup grated Parmesan cheese
→ Topping
18 - 1/2 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Combine rinsed wild rice, vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40 to 45 minutes until tender. Drain any excess liquid.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 minutes. Add garlic, mushrooms, celery, and carrot; cook 8 to 10 minutes until vegetables are tender and mushrooms browned. Stir in thyme and black pepper; cook 1 minute more. Remove from heat.
04 - Melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer, stirring constantly, until thickened, about 4 to 5 minutes.
05 - Remove sauce from heat. Stir in sour cream, Dijon mustard, and Parmesan cheese until smooth.
06 - In a large bowl, mix cooked wild rice, sautéed vegetables, and cream sauce until well combined. Spread mixture evenly in prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over the casserole surface.
08 - Bake uncovered for 25 to 30 minutes until bubbling and topping is golden brown. Let rest for 5 minutes before garnishing with parsley if desired. Serve warm.
# Expert Tips:
01 -
- It comes together in about an hour and fills your kitchen with the most inviting aroma.
- Everything can be prepped ahead, making it perfect for weeknight dinners or when you're feeding a crowd.
- The creamy sauce and golden topping satisfy without feeling heavy.
02 -
- Undercooking the rice is the most common mistake; it should be fully tender before the casserole goes in the oven or you'll have crunchy rice in your finished dish.
- Don't skip the resting time after baking—those 5 minutes make the difference between a sloppy casserole and one that holds together beautifully on the plate.
03 -
- Toast your panko in a dry skillet for 2 minutes before tossing with butter—it browns even more beautifully and stays crispier longer.
- If your sauce seems too thick after adding the sour cream, thin it with a splash of milk rather than trying to rework it; small adjustments are always better than overcorrecting.