In this Mushroom Wild Rice recipe, hearty portobello mushrooms, sauteed with garlic and onions, come together with earthy wild rice for an easy and hearty side dish loaded with flavor.
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Hearty, savory and with loads of umami flavor, this mushroom rice is the perfect side dish. Thick and chewy portobellos sauteed in garlic and onions and then cooked in broth are the ultimate flavor enhancer in this wild rice dish. You’ll be amazed with the flavor simple portobellos can contribute. It doesn’t get much tastier than this!
Serve this mushroom wild rice recipe alongside your favorite lunch or dinner. It’s a one pot side dish you can enjoy all year round.
What is wild rice?
Even though we call it wild rice, wild rice is actually a combination of grasses that grow in shallow water. Chewier and more flavorful than brown or white rice, in most cases wild rice can be substituted for white or brown in your favorite recipes.
From a nutritional standpoint, wild rice contains more protein than brown rice but contains about the same amount of fiber. Wild rice has an earthy and slightly nutty flavor and can be eaten as a side dish or main meal.
Why You’ll Love This Wild Rice and Mushroom Recipe
Hearty: Wild rice and mushrooms make for a filling and satisfying side dish.
Flavorful: Portobello mushrooms are loaded with umami flavor.
Adaptable: You can easily add different mushrooms, throw in some chives, or add canned beans and make it a meal.
Make ahead: Wild rice keeps very well so if you need to get this off you to-do list you can easily make it a few days ahead of time.
Pairs well: Wild rice and mushrooms will go well with loads of dishes.
Serve warm or cold: This tasty side dish can be eaten warm, cold or at even at room temperature.
Ingredients and Notes For Wild Rice Pilaf With Mushrooms
- Wild rice – Wild rice gives this dish an earthy flavor. This is the wild rice I use.
- Vegetable broth – Cooking the rice in broth adds more flavor. Choose a low sodium option so you can adjust the amount of salt. If you are all out of broth, water is fine too.
- Portobello mushrooms – Meaty and full of flavor, portobello mushrooms are ideal for this wild rice and mushroom recipe.
- Onions – Sliced white onions add more flavor, though any kind will work.
- Raisins – Raisins add a touch of sweetness to the rice.
- Butter – Butter, unsalted or salted,adds a rich buttery flavor.
- Garlic – Fresh minced garlic is best but jarred will also work.
- Thyme – Freshly chopped thyme adds the finishing touch.
How To Make Wild Rice And Mushrooms
Step 1: Cook the onion in a pot with the melted butter. Once softened, add the mushrooms and garlic and saute.
Step 2: Mix in the rice and stir to coat it with the butter, onion and garlic mixture.
Step 3: Stir in the fresh thyme and broth and cook on medium low for 25-30 minutes or until all the liquid has been absorbed and the rice is soft and slightly chewy.
Step 4: Add the raisins and cover the pot for a few minutes until they soften and serve.
Tips and Variations
- Instead of onions, use leeks. Just wash well and trim off the dark green parts.
- Change up the herbs and use oregano or basil instead of thyme. Or in addition to the thyme.
- Use a combination of mushrooms instead of just portobello.
- Try currants or cranberries in place of the raisins.
- Top with toasted almonds for a touch of crunch.
- Stir in a splash of cooking sherry or white wine for a fruity flavor.
- If you don’t have any wild rice on hand you can use brown or even white rice or a combination of both.
It is not necessary to soak wild rice before you cook it.
Wild rice is fairly versatile and pairs well with meat, chicken, fish or any vegetarian dish.
Wild rice has fewer calories than brown rice and has more protein.
Make Ahead and Storage
This mushroom wild rice can easily be made ahead of time and stored in the fridge. In an airtight container, this side dish will keep for up to 4 days. You can also freeze leftovers for up to 3 months.
If possible, cook your rice in broth to add more flavor. Any kind of broth will work whether it be chicken, beef, vegetable or this homemade bone broth. If you don’t have any liquid broth you can add a broth cube or broth powder to water.
Mushroom Wild Rice
- 2 cups wild rice
- 4 cups water or vegetable broth
- 2 cups portobello mushrooms
- 1 cup onion chopped
- 1 cup raisins
- 4 tbsp butter
- 3 cloves garlic
- fresh thyme
- Melt butter in heavy pot and add in the onion. Let it cook down for a couple minutes then add the mushroom and garlic. Sauté for 3-4 minutes.
- Toss in the rice, stir to combine.
- Add fresh thyme and broth. Stir well and cook on medium-low heat for 25-30 minutes or until all the liquid has been absorbed.
- Stir in raisins and cover to soften for about 5 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.