# What You 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 to 3 minutes until fragrant.
03 - Add mushrooms, carrot, celery, and red bell pepper. Sauté 5 to 7 minutes until softened and mushrooms release liquid.
04 - Stir in spinach, thyme, rosemary, salt, and pepper; cook 1 minute until spinach wilts.
05 - Transfer wild rice, sautéed vegetables, vegetable broth, and water to the baking dish. Mix thoroughly.
06 - Cover tightly with foil and bake for 1 hour, until rice is tender and liquid is mostly absorbed.
07 - Remove foil, sprinkle cheese evenly over casserole, and bake uncovered 10 minutes until cheese melts and browns.
08 - Allow casserole to rest 5 minutes before serving.
