Herbed Mushroom Wild Rice
Delight your taste buds with this aromatic and hearty Herbed Mushroom Wild Rice, a dish that beautifully combines nutty wild rice with earthy mushrooms and fresh herbs for a wholesome, flavor-packed experience. Perfectly cooked wild rice is simmered in a savory blend of water and vegetable broth for an extra depth of flavor, then tossed with tender, golden-brown mushrooms sautéed in olive oil and butter. Fresh thyme and parsley infuse the dish with vibrant, herbaceous notes, while a touch of garlic and onion adds warmth and complexity. This recipe is an ideal choice as a comforting vegetarian main course or a versatile side dish to complement your favorite meal. Simple to prepare yet bursting with texture and taste, this crowd-pleasing dish is perfect for both weeknight dinners and special occasions alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice blend
- 2 cups water
- 1 cup vegetable broth
- 3 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces button or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 medium onion, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice blend under cold water using a fine mesh sieve to remove excess starch.
In a medium saucepan, combine the rinsed wild rice, water, and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3–4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 6–8 minutes, stirring occasionally, until they release their moisture and start to brown.
Season the mushrooms with the salt, black pepper, and fresh thyme leaves. Stir well to combine.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the sautéed mushrooms. Drizzle with the remaining 1 tablespoon of olive oil, then toss to combine.
Stir in the chopped fresh parsley and adjust seasoning to taste, if needed.
Serve warm as a side dish or enjoy as a light vegetarian main course.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 17.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 166 mg | 13% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
