Broccoli Cheese Wild Rice Casserole

This Broccoli Cheese Wild Rice Casserole is perfect for a side dish or an easy, delicious vegetarian dinner. This dish is incredibly versatile and appropriate to serve all year round. It’s a perfect side for a protein like ham, steak, lamb, or venison.

Ingredients

2 tablespoons olive oil
3 tablespoons butter
½ cup sweet onion finely diced
½ cup celery finely diced
2 whole carrots peeled and finely diced
2 cloves garlic minced
3 teaspoons fresh thyme plus more for serving
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups wild rice blend I like Ralston’s Nature's Blend
2 cups broccoli florets
1 cup white cheddar cheese shredded
1 cup Gouda cheese shredded
½ cup heavy cream

Preparation

Preheat oven to 425 degrees F.
In a large, oven-safe skillet over medium heat, add olive oil and butter. Once the butter has melted, add onions, celery, and carrots. Cook until fragrant, 3-4 minutes. Add thyme, red pepper flakes, salt, and pepper. Add the wild rice and cook for 2-3 minutes. Pour 5 cups of water in with the rice and vegetables and bring to a boil. Cover and reduce the heat to low. Allow the wild rice mixture to cook covered for 45 minutes, or until the rice is tender.
Once the rice is tender, stir in broccoli, ½ cup of the cheddar cheese, and ½ cup of the Gouda cheese. Check for seasonings and add salt and pepper to taste. Sprinkle the remaining cheese over the top of the casserole.
Bake casserole in the oven for 20 minutes, or until the cheese begins to brown. Serve warm.