# What You'll Need:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth (gluten-free, if needed)
03 - 1 cup water
→ Vegetables
04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 2 cups cremini or white mushrooms, sliced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 red bell pepper, diced
11 - 1 cup fresh spinach, chopped
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
→ Dairy (optional)
16 - ½ cup grated Gruyère or Swiss cheese (optional, for topping)
# Directions:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté for 2–3 minutes until fragrant and translucent.
03 - Add mushrooms, carrot, celery, and red bell pepper to the skillet. Cook for 5–7 minutes until vegetables are softened and mushrooms release their liquid.
04 - Stir in the chopped spinach, thyme, rosemary, salt, and pepper. Cook for 1 minute until spinach wilts slightly.
05 - In the prepared baking dish, combine the wild rice, sautéed vegetables, vegetable broth, and water. Mix well to distribute ingredients evenly.
06 - Cover the baking dish tightly with aluminum foil. Bake for 1 hour, or until the rice is tender and most of the liquid is absorbed.
07 - If using cheese, remove foil and sprinkle cheese evenly over the top. Return to oven and bake uncovered for an additional 10 minutes until melted and golden.
08 - Remove from oven and let the casserole rest for 5 minutes before serving to allow flavors to meld.
