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
- Sauté pan
- Mixing Bowl
- 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
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.