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Wild Rice with Mushrooms
Whether you want a meatless meal or a hearty side dish, this one has it all.
vegetable or chicken broth
rinsed under cold water
sliced, (any fresh mushrooms will work)
salt and pepper
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Soak the dried mushrooms in the hot chicken broth for ½ 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 ¾ 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.
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