📝 About This Recipe
This elegant casserole celebrates the nutty, earthy profile of authentic lake-harvested wild rice, a true North American treasure. Bathed in a velvety, herb-infused cream sauce and topped with a golden, buttery panko-Gruyère crust, this dish offers a sophisticated interplay of textures and forest flavors. It is a soul-warming centerpiece that bridges the gap between rustic comfort food and gourmet dining.
🥗 Ingredients
The Grains
- 1 1/2 cups Wild Rice (rinsed thoroughly; use 100% wild rice, not a blend)
- 4 1/2 cups Chicken or Vegetable Stock (low sodium)
- 1 Bay Leaf (dried)
Aromatics & Vegetables
- 4 tablespoons Unsalted Butter (divided)
- 10 ounces Cremini Mushrooms (sliced)
- 1 medium Yellow Onion (finely diced)
- 2 Celery Stalks (finely diced)
- 3 Garlic Cloves (minced)
- 1 teaspoon Fresh Thyme (leaves removed from stems)
The Cream Sauce
- 1/4 cup All-purpose Flour
- 1 1/2 cups Whole Milk (room temperature)
- 1/2 cup Heavy Cream
- 1 teaspoon Dijon Mustard (for a subtle tang)
- to taste Kosher Salt and Black Pepper
The Topping
- 1 1/2 cups Gruyère Cheese (freshly shredded)
- 1/2 cup Panko Breadcrumbs
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed wild rice, stock, and bay leaf. Bring to a boil over high heat, then reduce to a low simmer. Cover and cook for 45-50 minutes until the rice kernels have burst open and are tender but still have a slight chew. Drain any excess liquid and discard the bay leaf.
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2
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish or a 2.5-quart casserole dish with butter.
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3
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook undisturbed for 3-4 minutes to develop a deep golden-brown sear.
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4
Add the diced onion and celery to the mushrooms. Reduce heat to medium and sauté for 5-6 minutes until the vegetables are softened and translucent.
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5
Stir in the minced garlic and fresh thyme, cooking for just 1 minute until fragrant.
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6
Push the vegetables to the side of the pan and melt the remaining 2 tablespoons of butter in the center. Sprinkle the flour over the butter and whisk constantly for 2 minutes to create a light roux, ensuring no raw flour taste remains.
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7
Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
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8
Stir in the Dijon mustard and remove from heat. Season generously with kosher salt and freshly cracked black pepper.
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9
In a large mixing bowl, combine the cooked wild rice and the creamy mushroom mixture. Fold in 1/2 cup of the shredded Gruyère cheese until well combined.
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10
Transfer the mixture into the prepared baking dish, spreading it out into an even layer.
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11
In a small bowl, toss the panko breadcrumbs with the remaining 1 cup of Gruyère and the chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
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12
Bake in the center of the oven for 25-30 minutes, or until the sauce is bubbling around the edges and the cheese topping is golden brown and crisp.
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13
Remove from the oven and let the casserole rest for 5-10 minutes before serving; this allows the sauce to set slightly for the perfect texture.
💡 Chef's Tips
Use hand-harvested 'lake' wild rice if possible, as it has a superior texture and smokier flavor than farm-grown varieties. To make this a main course, add 2 cups of shredded rotisserie chicken or sautéed turkey breast to the rice mixture. Don't overcook the rice in the first step; it will continue to soften slightly while baking in the cream sauce. If the topping browns too quickly, tent the dish loosely with foil for the final 10 minutes of baking. For a vegetarian version, ensure your stock is vegetable-based and use a high-quality mushroom bouillon for extra depth.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chardonnay or a Pinot Grigio to cut through the richness of the Gruyère. Serve alongside roasted root vegetables like carrots and parsnips for a complete autumnal meal. This dish is an incredible accompaniment to a holiday roast turkey or a herb-crusted pork tenderloin. A simple side salad of arugula with a lemon vinaigrette provides a bright contrast to the earthy rice. For a festive touch, garnish with a handful of dried cranberries or toasted pecans just before serving.