Broccoli Wild Rice Casserole

  • Level: Intermediate
  • Yield: 12 servings
  • Total: 1 hr 50 min
  • Active: 55 min


2 cups uncooked wild rice

8 cups low-sodium chicken broth or stock, plus more if needed for thinning 

3 heads broccoli, cut into small florets 

8 tablespoons (1 stick) butter 

1 pound white button or cremini mushrooms, finely chopped 

1 medium onion, finely diced 

2 carrots, peeled and finely diced 

2 stalks celery, finely diced 

1/4 cup all-purpose flour 

1/2 cup heavy cream 

1 teaspoon salt, or more to taste 

1 teaspoon black pepper, or more to taste

1 cup panko breadcrumbs 

2 tablespoons minced fresh parsley 


  1. Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside.
  2. Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside.
  3. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes.
  4. Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed.
  5. Preheat the oven to 375 degrees F.
  6. Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables.
  7. Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole.
  8. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven.
Let's Get Cooking!

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40 Reviews

Angela O.

I swear that I already wrote a review on this recipe but don't see it here, so I'll write another. With a couple of minor changes, I thought this was great.  First, I made half a recipe.  I was not able to find 100% wild rice at any of the 3 major grocery stores in my small town.  I went with Rice Select Royal Blend (wild, red, brown and white).  I cooked the rice according to the package directions (1 cup rice to 1 1/2 cups water for 15 minutes) rather than the 1 cup to       2 1/2 cups ratio and 35-45 minutes in the recipe.<div><br /></div><div>I used not only the florets but also peeled and chopped the stems of the broccoli and used them. I like the stems best anyway, plus, why waste them?  The only other change that I made was to use more salt.  I'm not a "measurer" but started with the 1/2 tsp of salt that the halved recipe called for.  Once everything was in the casserole dish but before adding the bread crumbs, I took a taste.  Thought it needed more salt, so I put a light sprinkle over the top of the ingredients.  I should mention that I did not add salt to the rice when cooking it.  The package directions called for it, but I didn't use it.  Next time, I'll add the salt that the package directions call for and use the 1/2 tsp that the recipe calls for.  That will probably solve the salt issue.   </div><div><br /></div><div>For those that complained that the recipe used every dish in the kitchen and was alot of's cooking!  My dish count including the chopping board, knife, pots for the rice and broccoli, bowl for ice bath, measuring cups, casserole dish etc. was maybe 10 or 12.    Use some common sense and use the same measuring cup for your flour and your heavy cream.  Quickly rinse the pot that you use to blanch the broccoli and use it to cook your veggies.  And I certainly don't consider chopping the florets off of broccoli, peeling and chopping the stems and some carrots and chopping some celery, mushrooms and an onion alot of work.  This is not a college dorm room recipe where you open a few cans and stir it all together!  It's cooking!  You can always go through the drive-thru, order take out or go out for dinner!!  </div><div><br /></div><div>Thanks, Dee.  Great recipe that is now on our "once every couple of weeks" menu.</div>

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