Slow cooker wild rice and mushroom casserole
Nutty wild rice slow-cooked with mushrooms, carrots and thyme, then stirred with cream cheese and parmesan until creamy, a cozy dinner that fills the house with good smells.
- 200 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.25 a serving
- 310 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1½ cups wild rice blend, rinsed
- 4 cups vegetable broth
- 8 oz baby bella mushrooms, sliced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 oz cream cheese, cut into cubes
- ½ cup grated parmesan
- 3 cups baby spinach
From your pantry
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Each serving has about 310 calories, 10 g protein, 46 g carbs and 10 g fat, and costs about $2.25 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No yellow onions? White onions or red onions work.
- No grated parmesan? Parmesan wedge works.
- No baby spinach? Kale or arugula works.
Steps
Tap an underlined word for a quick explanation.
the mushrooms, the onion, carrots and celery and the garlic.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Put the rice, broth, vegetables, thyme, salt and pepper in the slow cooker and stir.
Cover and cook on low 5 to 6 hours or high 3 hours, until the rice is tender.
Timer: 180 min
Dolly’s tip: Wild rice is done when most grains have split open and curled. A little chew is normal.Stir in the cream cheese and parmesan until and creamy.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Stir in the spinach, cover and leave 5 minutes, until .
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Cozy comfort food ›What to make with spinach and parmesan ›What to make with carrots and parmesan ›What to make with cream cheese and parmesan ›