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Here I go again.

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

Making traditional recipes all weird. Typical, right?

It’s not THAT weird though, I promise, and the flavors are kind of awesome. A little middle eastern flavors at the Thanksgiving table never hurt.

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

As far as casseroles go, this may just be one of my favorites.

I mean, I love sweet potato casserole like no other and I will forever serve it every Thanksgiving (and most of the time on Christmas too), but this is just something a little different but so good, and umm, hello? Crispy prosciutto. The best.

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

This recipe actually happened by accident way back in September and I have been waiting to show it to you because I thought it would be the perfect Thanksgiving side.

You know those nights when things are just so crazy? It’s eight o’clock, it’s still extra hectic, dinner isn’t made and the cats food is spilled all over the floor because he is a slob and begging for attention? Yeah, well maybe that’s just our house, but those are the nights when the “everything in the fridge casserole” happens. I have mentioned these casseroles to you guys before, but now you actually get to see one up close and personal. Are you excited?

Of course the one YOU are looking at I actually took the time to make pretty, because well, it’s for you guys. Duh.

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

Speaking of my cat? You guys he was all cute when we first got him back in January and trust me, he is still crazy cute, BUT wow he can also be crazy annoying too. He basically does every annoying thing you could imagine. Drinks your water, tries to eat off your plate, spills his water bowl all over – multiple times a day, begs for food even though his food bowl is full, lunges at you from out of nowhere, and the worst? He has somehow learned how to open my bedroom door and every morning he comes in and wakes me up. Sometimes this is fine because I need to get up, but when I still have an hour of sleep and he is pouncing all over me? Yeah, that’s when it’s no fun. At all.

We think he’s just looking for attention, but the thing is Asher spends hours playing with him (ahh…or torturing him, we are not sure exactly which it is) every day. The two have this weird relationship where they both basically torture each other. We don’t get it, but I guess it works for them.

If anyone knows why our cat is crazy, let me know.

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

So back to this wild rice dish, like I said before, this recipe just happened one night. I had a bunch of wild rice left over from trial recipes of this dinner, some homemade harissa sitting in the fridge and loads of cheese. But I always have loads of cheese on hand. Doing what I seem to be doing best these days, I tossed it all together, added some veggies and topped it off with some almost too old to use prosciutto, and in the oven it went.

I realized as I was making this though that this was probably going to be an awesome dinner. I am not normally this “up” on my own recipes, but I had some good flavors going on and I had a pretty good feeling about this one. Is that weird that I have good feelings about food? Probably, but then again so am I.

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

I loved the combo of wild rice, harissa, spinach and broccoli. It’s super earthy, but in a totally good way. And all the cheese + crispy prosciutto helped to balance out the earthy flavors and make them a little more well, Gerard family like.

I don’t think that prosciutto is typically paired with harissa and I don’t think harissa is typically paired with gruyere and gouda, but I just want to tell you, no shout to you – it all works! Like really well, you just need to give it a try.

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

OK, and now my spiel as to why you should make this for Thanksgiving.

One, this harissa, broccoli, spinach, wild rice casserole with crispy prosciutto is the easiest casserole to make (not to say). Two, it’s something a little different – but not so different that no one eats it. Three it’s actually pretty healthy. Most importantly though, it’s cheesy and delicious. See, winner!

Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

Harissa Broccoli, Spinach and Wild Rice Casserole with Crispy Prosciutto.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Calories Per Serving: 639 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Grease a 2-3 quart casserole dish. Set aside. Preheat the oven to 375 degrees F.
  • Heat a very large skillet (one big enough to fit all of the rice + spinach) over medium-high heat. Once hot add 2 tablespoons olive oil, the onions and garlic. Cook for 8 to 10 minutes or until the onion is soft and lightly caramelized. Remove from the heat and stir in the cooked wild rice, harissa (I used 1/3 cup), frozen broccoli, spinach, dill, cilantro, salt and pepper. Add the remaining 2 tablespoons olive oil and mix well to combine. Pour the mixture into the prepared casserole dish.
  • Sprinkle the cheeses over the casserole and then add the prosciutto. Bake the casserole for 20-30 minutes or until the cheese is melted and the prosciutto is crispy.
  • Sprinkle the casserole with fresh cilantro and chopped pistachios. Serve!


*To make this casserole into more of a meal, serve with poached, fried or hard boiled eggs.
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Harissa, Broccoli, Spinach, Wild Rice Casserole with Crispy Prosciutto | @hbharvest

It’s also really good with fried eggs. Like really good. <–DO IT

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  1. 5 stars
    this is so good!!!! amazingly easy to put together, & it happened to use up a lot of things i already had

    i subbed kale for spinach, & used all gouda, i didn’t have any gruyere

    1. Hi Jeannine,
      So sorry, I have not tested this recipe in the slow cooker, so I do not have the instructions! Please let me know if I can help in any other way! xT

  2. 5 stars
    Your recipes keep me so inspired to cook and bake. I don’t know how I came across this recipe, it’s apparently right out of the archives, but it surely deserves a 5 star rating. I had bacon on hand instead of prosciutto, but the rest of this was so easy to throw together and I’m pairing it with chicken for extra protein. Thank you, thank you, thank you, Tieghan!

    1. Hey Autumn,
      Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT

    1. Hey Gina,
      Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅

  3. 5 stars
    Another winner, Tieghan! Absolutely loved this dish! The only modifications I made was that i used 1 cup of uncooked wild rice, which yielded closer to just 2 cups, I used 2 cups of fresh broccoli, 8 oz of kale (that’s all I had), and omitted the dill, cilantro and pistachios. I also needed to add about 1/2 cup chicken broth to the mixture before I baked it because my wild rice wasn’t cooked through enough. This dish was so tasty and filling without the feeling of a rock in my stomach afterwards. Will make this again for sure! Thank you again!

  4. he just wants to be YOUR cat… I had one like him; he became my best friend/companion in a bad relationship. he helped me through law school, studied with me, listened to me everyday. he lived 24 years [only ever lived indoors]. miss my best friend.

    this recipe is being cooked tomorrow; so gooooooooooood. thnx for posting it. original and, i’m so hungry now, wish I had it now.

  5. I’ve made this once and it was delicious, about to make it again. Last time I made far too much rice though. How much uncooked rice do I need to yield 4 cups cooked?