Name: One Pan Wild Rice and Cheesy Broccoli Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 shallot, finely chopped (or 1/2 small yellow or white onion); 8 oz mushrooms (shiitake preferred, or baby bella/cremini), sliced; 3 to 5 cloves garlic, minced; 2 cups broccoli florets; 1 cup wild rice; 2 sprigs fresh thyme; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3 1/2 cups vegetable broth (or chicken/bone broth); 1 cup whole milk; 1/2 cup grated Parmesan cheese; 1 cup sharp cheddar cheese, shredded; 1/3 cup pecans, roughly chopped; 1 teaspoon Dijon mustard (or 1 teaspoon dried mustard); Salt and freshly ground black pepper, to taste

Introduction

This One Pan Wild Rice and Cheesy Broccoli Casserole is a comforting, hearty dish that’s packed with flavor and nutrition. Perfect as a main course or a side, it combines wild rice, fresh vegetables, and a rich homemade cheese sauce for a satisfying vegetarian meal that’s easy to make with minimal cleanup.

A large black skillet filled with a cooked rice dish that has three main layers: the bottom layer is a mix of wild and white rice with visible brown and off-white grains; the middle layer shows cooked broccoli florets and sliced mushrooms adding green and brown colors; the top layer is melted, golden-brown cheese with scattered pieces of toasted pecans and small green herb sprigs, creating a textured and slightly crispy surface. A silver spoon rests partly inside the food near the middle. The skillet sits on a white marbled surface with a glass of orange juice and a small brown wooden tray nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup wild rice

1 tablespoon butter

1 tablespoon olive oil

1 cup mushrooms, sliced (shiitake or baby bella)

1 shallot, finely chopped (or white/yellow onion)

3-5 garlic cloves, minced

2-3 sprigs fresh thyme

4 cups vegetable, chicken, or bone broth

1 teaspoon Dijon mustard (or 1 teaspoon dried mustard)

2 cups broccoli florets

1 cup whole milk

1/2 cup grated Parmesan cheese

1 cup sharp cheddar cheese, shredded

1/3 cup pecans, chopped

Salt and pepper, to taste

Instructions

Step 1: In a large pan, heat butter and olive oil over medium heat. Add the chopped shallots and sliced mushrooms, sautéing until they are soft and fragrant.

Step 2: Stir in the wild rice and minced garlic, cooking for 1 to 2 minutes until the rice is lightly toasted.

Step 3: Add the fresh thyme sprigs, broth, Dijon mustard, and season with salt and pepper. Bring to a boil, then cover and reduce the heat to low. Simmer for 40 to 45 minutes, until the rice is tender.

Step 4: Stir in the broccoli florets, whole milk, and grated Parmesan cheese. Let the mixture simmer for 5 minutes until the broccoli is bright green and slightly tender.

Step 5: Sprinkle the shredded sharp cheddar cheese and chopped pecans evenly over the top. Transfer the pan to a preheated oven and bake until the cheese is melted and golden, about 10-15 minutes.

Tips & Variations

For a dairy-free version, substitute whole milk with cashew milk, Parmesan with nutritional yeast, and cheddar with your favorite dairy-free cheese shreds.

If you prefer, use brown rice instead of wild rice; cooking time and liquid ratio are similar.

Mushrooms can be swapped for zucchini or omitted if you’re not a fan.

Remove thyme stems before serving to avoid tough bites.

FAQs

Can I use a different type of rice?

Yes, brown rice is a good substitute as it has a similar cooking time and liquid requirements. Just adjust cooking times if using other rice varieties.

Is this casserole suitable for vegetarians?

Absolutely. The recipe uses vegetable broth and no meat, making it a hearty vegetarian dish. To keep it vegan, replace dairy with plant-based alternatives as suggested in the tips.

Dinner

One Pan Wild Rice and Cheesy Broccoli Casserole Recipe