Mushroom and Caramelized Onion Wild Rice
Elevate your side dish game with this hearty and flavorful Mushroom and Caramelized Onion Wild Rice recipe! Packed with nutty wild rice, golden caramelized onions, and savory cremini mushrooms, this dish is infused with aromatic garlic and thyme for a comforting, earthy aroma. Perfect as a vegetarian main course or a sophisticated side, this recipe combines a rich medley of textures and natural umami flavors. The slow-cooked onions and tender mushrooms create depth, while fresh parsley adds a pop of brightness to every bite. With relatively simple prep and an irresistible result, it’s the ideal dish for dinner parties or cozy weeknight meals alike. Add this recipe to your repertoire for a satisfying yet elegant offering that's sure to impress.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion
- 8 ounces cremini mushrooms
- 2 cloves garlic
- 1 teaspoon thyme leaves
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the wild rice under cold water to remove excess starch. Set aside.
In a medium saucepan, combine the wild rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and has absorbed most of the water. Fluff with a fork, then set aside.
While the rice is cooking, prepare the caramelized onions. Peel and thinly slice the yellow onion.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes or until the onions are golden brown and completely caramelized. If the onions begin to stick, add a splash of water to deglaze the pan. Transfer the caramelized onions to a plate and set aside.
In the same skillet, melt the remaining tablespoon of butter. Clean and slice the cremini mushrooms, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Mince the garlic and add it to the skillet along with the thyme leaves and black pepper. Cook for an additional 1-2 minutes or until fragrant.
Add the cooked wild rice and caramelized onions to the skillet with the mushrooms. Stir everything together and cook for 2-3 minutes to warm through. Adjust seasoning with additional salt and pepper, if needed.
Remove from heat and garnish with freshly chopped parsley, if desired. Serve warm as a side dish or a vegetarian main course.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1764 mg | 38% | |
*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.
