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Wild Rice with Mushrooms
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Wild Rice with Mushrooms

Whether you want a meatless meal or a hearty side dish, this one has it all.
Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: Wild Rice
Servings: 6 servings
Author: Debbie

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
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