# What You'll Need:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 2 cups vegetable broth
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 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Dairy (optional)
16 - 1/2 cup grated Gruyère or Swiss cheese
# How To Make It:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic; cook for 2-3 minutes until fragrant and translucent.
03 - Add the sliced mushrooms, diced carrot, celery, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and mushrooms have released their moisture.
04 - Stir in the chopped spinach, dried thyme, dried rosemary, salt, and black pepper. Cook for 1 minute until spinach just begins to wilt, then remove from heat.
05 - Transfer the rinsed wild rice to the prepared baking dish. Add the sautéed vegetable mixture, vegetable broth, and water. Stir thoroughly to distribute all ingredients evenly.
06 - Cover the baking dish tightly with aluminum foil. Bake for 1 hour, or until the wild rice is tender and most of the liquid has been absorbed.
07 - If using cheese, remove the foil and sprinkle the grated cheese evenly over the top. Return to the oven and bake uncovered for an additional 10 minutes until the cheese is melted and lightly golden.
08 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow the flavors to settle and the texture to firm slightly.
