Wild rice with mushrooms is a healthy and easy to make side dish that compliments almost everything you serve it with. Cooked with simple ingredients and just a few minutes of active time makes this a perfect side for those on the go.
Wild rice is such a perfect alternative to white or brown rice. Packed with flavor and easy to make this is a great go to side when you have dietary restrictions and is a great vegetarian/vegan option that will make everyone happy. With just a few simple ingredients this side dish comes together effortlessly, and best news is you don’t even need a rice cooker to make it. As it makes a good amount this is also a great side dish for meal prep.
In this recipe
There are not a lot of ingredients in this recipe which is what makes this perfect for those with a busy schedule.
Wild rice: this is the star of the dish. While this recipe uses only wild rice you can also use a wild rice blend to achieve the same results.
Vegetable stock: this will give the rice additional flavor instead of using water. For a non-vegetarian/vegan version you can use beef or chicken broth as both will compliment the mushrooms well.
Mushrooms: when I make this I will use whatever mushrooms I can get ahold of. Photographed are baby portobello mushrooms but chanterelles, shiitake, oyster, and other mushrooms or a combination of them work very well in this recipe. Feel free to change it up!
Wild Rice vs Wild Rice Blend
Wild rice is different than white and brown rice. Many times, in the store you will see wild rice however it will be a blend of white, brown, wild and possible other types of rice. Those can be used in place of using all wild rice. However, you will want to pay attention to the amount of water needed in those blends as cooking will be different than using all wild rice. Follow the instructions of the rice you use. Make sure that you rise off wild rice well before cooking it.
Cleaning the mushrooms
Mushrooms are natural sponges. When you go to clean them off you want to make sure you add as little water as possible back to the mushrooms. The easiest way to do this is by using a clean paper towel and getting it wet and squeeze out most of the water. Then use this to wipe off the mushrooms. If you must run them under water rinse them as quickly as possible and dry them immediately. Otherwise, when then cook you will have mushrooms that release a lot of water and won’t sear as well.
Don't stir continuously
When you cook the mushrooms one of the biggest temptations you will have is to want to continuously stir the mushrooms. It is better to leave them alone for a few minutes. This will allow them to cook faster as well as get a nice little sear to help deepen the flavor. If you see some char on the mushroom that is fine. As they continue to cook once you do stir, they will soften up a little and you want that.
Looking for other vegetarian recipes?
Wild Rice with Mushrooms
Equipment
- Sauté pan
- Saucepan
- Colander
- Mixing Bowl
Ingredients
- 4 cups vegetable broth
- 1 pound mushrooms
- 1⅓ cup wild rice
- ¼ cup shallots chopped
- 3 tablespoons olive oil
- 2 tablespoons parsley chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
Preparing the rice
- In a colander or strainer rise off the wild rise and set aside.
- Pour the vegetable broth into the saucepan and bring to a boil. Add the rice and reduce the heat to low. Cover and cook for 50-60 minutes. Drain any remaining broth. The grains should split down the middle.
Cooking the mushrooms
- While the rice is cooking heat a sauté pan on medium high heat with the oil. Once the oil is hot add the mushroom and cook for 10 minutes, stirring every 2 minutes to allow the mushrooms to caramelize.
- Add the shallots and cook for another 3 minutes or until the shallots are translucent. Add the garlic powder, onion powder, salt, pepper, oregano, and thyme and stir to combine.
- Once the rice is done toss the mushrooms with the rice and top with the chopped parsley.
Nutrition
Sometimes, less is more, and this recipe embodies that philosophy perfectly. The simplicity of the ingredients didn’t compromise on taste. The dish was savory and good, the whole family ate it up without a grain left to spare.
I am so glad that everyone enjoyed it.
Mushrooms are my favorite vegetable and the way they are used for this recipe seems really tasty and like the perfect side dish.
Rice and mushrooms go together so well. loved this rustic and wholesome side dish with our mains. Thanks for sharing.
I am glad this recipe was a great addition to your dinner.
Love the wild mushrooms in this rice dish. They give this dish extra flavor and heartiness. Making this again next week!
This was so easy to make and we love the flavors. Do you think I can make this using long grain rice? I have so much of that in my pantry and would love to use that for this next.
You most certainly can, you can also use any rice blends you run across for this recipe.
This was a great dish to use up a surplus of mushroom! We both lots of cremini on sale and this rice was really good with roasted chicken.
That sounds so good I want to make that for dinner tonight.
You’ve inspired me! I’m making a birthday feast for my son tonight and was looking for a different side dish. I dug the wild rice out of the pantry and I have all of the other ingredients on hand. It’s a win-win.
I am so glad. Isn’t it the best when you just happen to have everything right there?
I made this wild rice with mushrooms to serve with a roasted chicken on Sunday and had no leftovers. Your instructions made it so easy and the rice came out perfectly.
No leftovers are the biggest compliment to anyone that cooks. I am so glad everyone enjoyed it!
I love wild rice and the addition of mushrooms was so delicious. It feels like a rustic, more natural way of eating – loved it!
I am so glad that you liked it. I love swapping up to mushrooms to whatever I find in the store that looks interesting.
This is such a great side dish. I love the combination of mushrooms and rice. Great alongside any meat or fish. The perfect dish for a potluck too.
I bring it to my friend’s potlucks all the time since one is a vegetarian I loves it.