This Wild Rice with Mushrooms will thrill and fill your hearty eaters. Wild rice has enough protein to be a main course or served as a side dish! Whether you want a meatless meal or a hearty side dish, this one has it all.
Wow! Just thinking back to our first Great 8 dinner makes me smile. I remember the beautiful invitation so well...including the menu listing all of the delicious flavors we'd look forward to having that evening. Wild Rice with Mushrooms was what Anna and Vince had chosen for me to bring! "Oh yay," I thought! I couldn't have been happier!
The chewiness of wild rice, is something I have always loved...and combined with the earthy flavors of mushrooms...oh my gosh, I couldn't wait to find the perfect recipe! Having just taken our annual trip to San Francisco, Phil and always pick up a few of our favorites from Rancho Gordo. Specializing in heirloom dried beans, how happy was I when I saw that they now have Wild Rice! Perfect timing! Reading the menu for our very first Great 8 dinner, my tastebuds were dancing and my belly was growling! None of us knew that starting with new friends back in 1998, this was going to set in motion the start of something so Gr8!
Two more Wild Rice Recipes you will love!
This recipe has been edited since the last publication on February 10, 2017.
Wild Rice with Mushrooms
- 1 1/2 cups vegetable or chicken broth, Hot
- 3/4 ounce package dried mushrooms
- 3/4 cup wild rice, rinsed under cold water
- 1 1/8 teaspoon salt
- 1 large bay leaf
- 3 Tablespoons butter
- 1 medium onion, diced
- 2 medium carrots , diced
- 2 cloves garlic, coarsely chopped
- 1 teaspoon dried marjoram
- 3/4 teaspoon dried thyme
- 10 medium mushrooms, sliced, (any fresh mushrooms will work)
- salt and pepper, to taste
- Soak the dried mushrooms in the hot chicken broth for 1/2 hour.
- Remove the mushrooms from the broth and chop them. Keep the soaking broth to use later in the recipe.
- In a medium saucepan, bring 3 3/4 cups of water to a boil. Add the rice, the salt and the bay leaf.
- Stir once. Cover and reduce heat to medium-low. Simmer until the liquid has cooked down and absorbed and rice is tender, but chewy, about 40 minutes.
- Discard bay leaf. (See Gr8 Do-Ahead Tip below.)
- Over medium heat, melt the butter in a large nonstick skillet.
- Add the next 5 ingredients (onion through thyme).
- Add the softened, chopped mushrooms and sauté for 7 minutes until softer and cooked through.
- Add sliced mushrooms and sauté until tender, about 5-7minutes.
- Add the cooked rice and the reserved dried mushroom soaking liquid to the skillet.
- Simmer for about 10 minutes, until most of the liquid is absorbed but the mixture is still moist.
- Season with salt and pepper.
Gr8 Do-Ahead Tip:Soaking the dried mushrooms and the rice can be prepared one day ahead. Cover the mushrooms, soaking liquid and rice separately and refrigerate.