Wild Rice and Mushrooms
Earthy, comforting, and packed with flavor, this Wild Rice and Mushrooms recipe is a perfect harmony of hearty textures and rich, umami nuances. Tender wild rice is simmered in savory vegetable broth, then paired with golden-brown cremini mushrooms sautéed in olive oil and butter for a deep, caramelized flavor. Aromatic shallots, garlic, and fresh thyme elevate the dish, while a pop of lemon juice and parsley adds a fresh, zesty finish. Naturally gluten-free and easy to prepare, this one-pan wonder is versatile enough to serve as a wholesome side or a satisfying vegetarian entrée. Ready in under an hour, it’s an ideal choice for cozy weeknight dinners or elegant holiday feasts.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 8 ounces Cremini mushrooms
- 1 medium Shallot
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon juice
Instructions
Rinse the wild rice thoroughly under cold running water using a fine-mesh sieve.
In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and let the wild rice simmer for 40-45 minutes, or until the grains are tender and start to split open. Once cooked, drain any excess liquid and set the rice aside.
While the rice is cooking, clean and slice the cremini mushrooms into 1/4-inch thick slices. Mince the shallot and garlic.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the sliced mushrooms to the skillet in a single layer. Let them cook undisturbed for 3-4 minutes to develop a golden-brown sear. Stir and continue to cook for another 3-4 minutes until tender and aromatic.
Stir in the minced shallot and garlic, cooking for 1-2 minutes until fragrant.
Add the fresh thyme leaves, salt, and black pepper, stirring to combine.
Reduce the heat to low, and gently fold the cooked wild rice into the skillet with the mushroom mixture. Stir until evenly combined and heated through.
Remove the skillet from the heat and stir in freshly chopped parsley and a teaspoon of lemon juice for brightness.
Taste and adjust the seasoning, if needed. Serve warm as a side dish or a light entrée.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 4080 mg | 177% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 18.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 187 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2964 mg | 63% | |
*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.
