Wild Rice and Mushrooms Southern Style
Perfectly combining earthy flavors and Southern charm, this Wild Rice and Mushrooms Southern Style recipe is a hearty, flavorful side dish—or even a standalone meal—that’s packed with wholesome ingredients. Tender wild rice is simmered in rich broth and folded into a vibrant mix of sautéed onions, bell peppers, celery, and baby bella mushrooms, all infused with the smoky warmth of paprika, thyme, and an optional kick of cayenne. A hint of butter adds richness, while fresh parsley brings a touch of brightness to the final dish. This recipe caters to both meat-lovers and vegetarians with an easy broth substitution, making it as versatile as it is delicious. Ready in under an hour and perfect for weeknight dinners or holiday tables, this dish is your new go-to for soul-satisfying Southern-style cooking.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper (red or green), finely chopped
- 2 stalks celery stalks, finely chopped
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, sliced
- 1 teaspoon thyme leaves (fresh or dried)
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the wild rice under cold water in a fine mesh sieve to remove excess starch.
In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid has been absorbed. Set aside and keep warm.
While the rice is cooking, heat the unsalted butter and olive oil in a large skillet over medium heat.
Add the chopped onion, bell pepper, and celery to the skillet. Sauté for 5-7 minutes, or until softened and fragrant.
Stir in the minced garlic and sliced mushrooms. Continue to cook for another 5-7 minutes, or until the mushrooms have released their moisture and are golden brown.
Season the vegetable mixture with thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Gently fold the cooked wild rice into the vegetable mixture, ensuring it is evenly coated with the spices and aromatics.
Cook for another 2-3 minutes over low heat to let the flavors meld together.
Remove from heat and sprinkle the dish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.7 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1809 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.
