Skillet Spinach Mushroom & Wild Rice Casserole (Vegetarian, Gluten Free)

This Skillet Spinach, Mushroom & Wild Rice Casserole is the perfect balance of comfort food and healthy eating.

Packed with nutrient-dense wild rice, earthy mushrooms, and vibrant spinach, this dish is both hearty and satisfying. The natural nuttiness of wild rice pairs beautifully with the umami richness of mushrooms, while a creamy sauce ties everything together without making it overly heavy.

What makes this recipe even better is that it’s made in one skillet for easy cleanup. It’s perfect for meal prep, since wild rice holds up well in the fridge and even improves in flavor over time. Whether you’re looking for a vegetarian main dish or a flavorful side, this casserole is a delicious, wholesome option that’s full of texture and depth.

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Why You’ll Love This Recipe

• Made in one skillet for fewer dishes and easy cleanup
• Naturally vegetarian and gluten-free
• Wild rice provides fiber, protein, and essential nutrients
• The creamy sauce adds richness without feeling too heavy
• Works great as a main dish or side

Spinach, Mushroom & Wild Rice Casserole Recipe

Ingredients

• 1 cup uncooked wild rice
• 2 ½ cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini or baby bella work best)
• 4 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup plain Greek yogurt or dairy-free alternative
• ½ cup shredded Parmesan cheese or dairy-free substitute (optional)

Instructions

1. Rinse the wild rice under cold water, then cook it in vegetable broth according to package instructions. This usually takes about 40-45 minutes. Drain any excess liquid and set aside.
2. In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
3. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and become tender, about 5-7 minutes.
4. Add the chopped spinach, stirring until wilted. Season with thyme, salt, and black pepper.
5. Reduce heat to low and stir in the cooked wild rice, followed by the Greek yogurt and half of the shredded Parmesan cheese. Mix until everything is well combined and creamy.
6. If using an oven-safe skillet, sprinkle the remaining Parmesan cheese over the top and broil for 2-3 minutes until lightly golden. If not, simply stir the cheese in and let it melt.
7. Remove from heat, let it sit for a couple of minutes, and serve warm.

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Nutritional Info (per serving, serves 6):

Calories: ~260
Protein: ~12g
Carbs: ~32g
Fat: ~8g

Tips for the Chef:

• If you want extra creaminess, add a splash of unsweetened almond milk or a tablespoon of cream cheese to the sauce.
• For added protein, stir in a can of white beans or chickpeas.
• If wild rice is too firm for your preference, try a blend of wild rice and brown rice for a softer texture.
• If you’re meal prepping, this dish stores well in the fridge for up to 5 days and reheats beautifully.
• To make this vegan, use dairy-free yogurt and swap the Parmesan for nutritional yeast or a vegan cheese alternative.