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Keeping things healthy and cozy today with this one pan Broccoli Cheese Wild Rice Casserole. Roasted broccoli, fresh herbs, hearty wild rice, and plenty of melty cheese, all together in one casserole. This is equally great as a healthy vegetarian main course or as a side dish for your next holiday roast. Either way you serve it up, cheesy broccoli with rice is always a good combo!
With the holidays here, it can be hard to sneak in vegetables between all the cheese filled appetizers, pasta dishes, and of course, all the holiday cookies. Trust me, I’m the first to admit that once November and December roll around, I go all out with recipes. I firmly believe we should allow ourselves to indulge in all the holiday food…and then go for a hike!
That said, it’s also nice to have balance. In between all the pasta and cookies, some veggies and whole grains are needed too! I know to some this sounds boring, but I promise veggies can be just as delicious. This casserole is proof.
I always cook so much wild rice during the months of November and December. It just feels so cozy to me. It reminds me of being a kid, and mom making her Sunday night rice pilaf that I loved so much. It’s one of those healthy foods that feels extra comforting, and I’m loving incorporating it into more dishes this year.
One of the main requests I get, is for more vegetarian friendly recipes. I know so many of you are looking to cook more veggie heavy dinners. So I thought I’d share this casserole that my family loves so much.
Growing up my dad used to make these rice bakes that consisted solely of rice, broccoli, cheese, and hard boiled eggs. It probably sounds really odd, but those cheesy rice bakes were delicious. They’re also the inspiration behind today’s recipe. I took his base idea and upgraded it a bit. The end result was this casserole.
It’s quick, simple, a little bit retro (because I think all casseroles are kind of retro), healthy but cozy, and delicious. It’s hearty enough to be a full meal, but could also double as a simple veggie filled holiday side dish. Love a two in one kind of recipe!
The details.
First things first, I always get a lot of questions about what wild rice brand I use. Personally, I like to use a wild rice blend to get a good mix of texture and flavor. This is my favorite wild rice blend. I’ve been ordering via Amazon…where I do 90% of my shopping…anyone else? But Thrive Market and a few other stores carry it as well.
If wild rice is not easily available to you, I recommend using brown rice, but the cooking time might be a few minutes less as wild rice tends to take a touch longer to cook, so just be aware of that!
Ok. That’s the rice.
Now, cook up the shallots along with some thinly sliced cremini mushrooms, some thyme, and a little dill. Add a few pats of butter, and let the wild rice toast up in the skillet. This step is KEY. Toasting the rice in the butter adds a nice nutty flavor to the rice that’s DELICIOUS. It’s a simple step that takes no time, but makes a big impact in the recipe. Don’t skip.
Pour in some water, cover, and let the rice steam until fluffy. This takes a little bit of time. So…pour or mix-up a holiday cocktail, turn on the Christmas music, and relax a bit while this simmers away.
When the rice is fluffy, stir in the broccoli and a couple handfuls of baby spinach (going heavy on the veggies today!). Then add lots of cheese, and transfer the dish to the oven to finish cooking.
When the casserole comes out, the cheese will be bubbling, the edges will be crisp, and the smells coming from your kitchen will be beyond good. Finish off with a sprinkle of fresh thyme and you’ll have the perfect vegetarian dinner that’s both healthy and comforting. Trust me, I know this might not seem that special, but don’t knock it till you try it.
Every bite is filled with nutty wild rice, crisp broccoli, and delicious Gruyère, because two is always better than one.
Also, if you love broccoli cheddar soup, think of this as the carb heavy, baked version. Just with rice and cheese on top. You might not believe me, but this version may just even be better…
If you make this wild rice casserole be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Broccoli Cheese Wild Rice Casserole
Servings: 6
Calories Per Serving: 762 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 small shallots, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried dill
- 2 tablespoons fresh thyme, plus more for serving
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons salted butter
- 2 cups wild rice blend
- 3 heads broccoli, cut into florets
- 2 cups fresh baby spinach
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
Instructions
- 1. Preheat the oven to 425 degrees F. 2. Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.3. Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole. 4. Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.
So many recipes call for Gruyère and my local grocery stores don’t stock it! Could you do a post recommending dubs for Gruyère that are sold in more basic grocery stores?
Hey Carlie,
The great thing about cheese is that it’s so versatile, so honestly, any other cheese that you enjoy will work here. Jarlsburg would be great here. I hope you love the dish, please let me know if you have any other questions! xTieghan
I halved the rice but kept everything else the same! Loved it.
Hey Amanda,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
Can I add some protein or legumes to this? Chickpeas? Chicken? What would you recommend?
Hey Cassandra,
I think chicken would work well here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I should have known better. Once in a while, I will trust a recipe online. This was wrong in many ways. No graces. Adding raw broccoli to the cooked rice was a terrible idea, I can’t believe I was tricked into trying. Sigh. Next time, I will trust my instincts.
Hey Flore,
So sorry you had issues with the recipe, please let me know how I can help! xTieghan
You cook it after you add the raw broccoli it gives it a good crunch if you follow the recipe!
Can this recipe be made ahead of time? Just adjust cooking time?
Hi Annie,
Totally, I would just make up until the baking point and then bake when you are ready to serve. I hope you love this recipe! xT
Amazing! So delicious and really not that hard!!!! Healthy but so yummy and cozy!!!!
Thank you so much Megan! I am really glad this recipe turned out so well for you! xTieghan
Looking forward to trying this recipe! I don’t have an oven safe skillet- can you use a Dutch oven instead?
Hey Cat,
A dutch oven would work or you could transfer to an oven safe baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Trying this recipe for the first time tonight! Feeding 5 teenage boys, along with my husband and I….so clearly I doubled the recipe, and am serving it with chicken on the side. SO excited for dinner
Thank you so much Michelle! I am so glad this turned out so well for you! xTieghan
I’m a college student on a budget so I replaced cremini with baby bells and wild rice for regular brown rice. I divided the recipe in half and baked for only 13 mins! Came out so perfect!! Thank you!!
Thank you Tina!! I am really glad this recipe turned out so well for you!! xTieghan
I am planning on bringing this dish to our family Christmas Eve dinner. Unfortunately, I have to work that day, and would like to prepare as much in advance as possible. Do you think I could complete Step 2 a day or two before, and complete Step 3 &4 the day of?
HI! You can actually prepare through step 3, then cover and chill. Bake as directed when you are ready to serve. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This recipe is so underrated!!! I have made it at least three times and keep coming back to it. I added chicken. Love your recipes!
Thank you so much Elaine! xTieghan
Great recipe. I made it this week. My advice for people is to use vegetable stock instead of water to add more flavor. Also half the recipe because we had too many leftovers. It’s quite cheesy so maybell youll want it more as a side dish instead of the main dish. If you’re eating it as a main, maybe add sausage to appease any meat eaters. Great recipe. Gruyere made it a slam dunk.
That is so amazing to hear! Thank you so much Kim! xTieghan
We made this again tonight…OMG, so yummy!
This time, made it in a 7 1/4 dutch oven. Everything in the recipe plus 1/2 cup red lentils, one addtnl cup chicken broth, 2 diced zucchinis, most of a cooked chicken skin removed and shredded, more of each cheese. It was a huge pot of tasty goodness!
Thanks again!
Thank you so much! xTieghan
Delicious recipe!! I cut the recipe in half and love it. Indulgent and comforting, but still tons of veggies to keep it feeling healthy 🙂 thank you for another delicious vegetarian recipe!! Freezes well too.
Thank you so much Eliza! I am so glad you loved this recipe! xTieghan
I need a take- along veggie for a trivia night. I’d like not to mess with spoons, forks, and bowls. I’m thinking this recipe might work to bake in muffin cups, what do you think?
HI Rose! I am sure muffin cups will be great and very fun. Love the idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could I use frozen broccoli? If so should I thaw it or put it in frozen? I love your cookbook and website! Big fan!!
HI! You can use frozen broccoli. No need to thaw before using! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan