Woodland Wild Rice Side Dish
Elevate your side dish game with this rustic and flavorful Woodland Wild Rice Side Dish, a hearty blend of nutty wild rice and earthy cremini mushrooms infused with aromatic shallots, garlic, and dried thyme. Perfectly cooked wild rice forms the foundation of this dish, complemented by the rich umami flavors of sautéed mushrooms and a touch of butter for added depth. Fresh parsley adds a bright, herbaceous note, while a sprinkle of toasted pecans (optional) provides a delightful crunch. Ready in under an hour, this gluten-free, vegetarian dish pairs beautifully with roasted meats, seasonal vegetables, or can even stand alone as a wholesome, crowd-pleasing addition to your table. Whether for a special occasion or a cozy weeknight dinner, this recipe is a true celebration of earthy, woodland-inspired flavors.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoons black pepper, freshly ground
- 0.25 cup toasted pecans, roughly chopped (optional)
Instructions
Rinse the wild rice under cold water in a fine mesh strainer and set aside.
In a medium saucepan, combine the wild rice, water, and 1/2 teaspoon of kosher salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 45 minutes or until the rice is tender and most of the grains have split open. Drain any excess liquid and set the cooked rice aside.
While the rice is cooking, heat the olive oil and butter in a large skillet over medium heat.
Add the chopped shallot to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated.
Sprinkle the dried thyme and remaining 1/2 teaspoon of kosher salt over the mushrooms, stirring to combine.
Add the cooked wild rice to the skillet and gently toss everything together until the rice is evenly mixed with the mushroom mixture. Cook for another 2 minutes to meld the flavors.
Remove the skillet from the heat and stir in the fresh parsley and black pepper. Taste and adjust seasoning if necessary.
If desired, sprinkle the toasted pecans over the dish for added texture and flavor.
Serve warm as a side dish, garnished with additional parsley if desired.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 10.5 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1301 mg | 28% | |
*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.
