Best 15 Wild Rice With Mushrooms Recipes

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**Tantalize Your Taste Buds with Wild Rice and Mushrooms: A Culinary Symphony of Earthy Flavors**

Embark on a culinary adventure with our delectable wild rice and mushroom recipes, a harmonious blend of earthy flavors and textures that will captivate your senses. Discover the magic of wild rice, an ancient grain prized for its nutty flavor and nutritional value. Paired with an assortment of mushrooms, from earthy portobellos to delicate shiitakes, these dishes offer a symphony of umami-rich goodness. Indulge in a comforting risotto, where creamy Arborio rice mingles with wild rice and a medley of mushrooms, creating a luxurious and satisfying meal. Experience the simplicity of a flavorful pilaf, where wild rice and mushrooms are sautéed with aromatic herbs and spices, resulting in a dish that is both elegant and approachable. For a hearty and wholesome experience, try our wild rice and mushroom soup, a nourishing broth brimming with the goodness of wild rice, mushrooms, and fresh vegetables. Each recipe is a culinary masterpiece, offering a unique interpretation of this classic combination. Get ready to tantalize your taste buds and savor the earthy delights of wild rice and mushrooms.

Here are our top 15 tried and tested recipes!

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 onion, diced
2 1/2 cups wild rice
5 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil, plus more if needed
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, tough stems removed, sliced
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
  • Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
  • When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
  • While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
  • When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories     dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Steps:

  • Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  • Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  • Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS



Wild Rice with Rosemary and Garlicky Mushrooms image

This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.

Provided by Priya Krishna

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

1 cup wild rice blend (usually a combination of wild rice, black rice, brown rice and white rice)
1 3/4 cups vegetable broth, chicken broth or water
2 tablespoons olive oil, plus more for drizzling
1 medium yellow or white onion, finely diced
3 garlic cloves, minced
1 pound mixed mushrooms, such as shiitakes, button and cremini (baby bella), trimmed and sliced
Kosher salt
1 tablespoon finely chopped fresh rosemary leaves, plus a sprig for garnish

Steps:

  • Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
  • While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
  • Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

WILD RICE STUFFING WITH WILD MUSHROOMS



Wild Rice Stuffing with Wild Mushrooms image

Categories     Fruit     Herb     Mushroom     Rice     Side     Bake     Thanksgiving     Stuffing/Dressing     Pear     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 10

8 tablespoons (1 stick) butter
4 large onions (about 2 3/4 pounds), halved, thinly sliced
1 1/4 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
3 tablespoons chopped fresh thyme
5 cups canned low-salt chicken broth
3 teaspoons chopped fresh sage
1 1/3 cups wild rice (about one 8-ounce package)
1 1/4 cups long-grain white rice
1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 cup chopped fresh Italian parsley

Steps:

  • Melt 4 tablespoons butter in heavy large pot over medium heat. Add onions; sauté until very tender and caramelized, about 25 minutes. Transfer onions to large bowl. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 1 tablespoon thyme; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions. Season with salt and pepper.
  • Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer 30 minutes. Mix in white rice; cover and simmer until all rice is tender and almost all liquid is absorbed, about 18 minutes longer. Stir in caramelized onions and mushrooms, remaining 1 tablespoon thyme, and 1 teaspoon sage. Stir in pears, if desired. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  • Sprinkle remaining 1/4 cup chopped Italian parsley over stuffing and serve.

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. We often cook this while camping Source: Canadian govt publication

Provided by Chef Shadows

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup wild rice
1/2 cup mushroom, sliced
1 1/3 cups cold water
2 tablespoons green onions
1 teaspoon chicken bouillon
2 slices bacon

Steps:

  • Pour cold water over rice in strainer and lift rice with fingers (to remove
  • any impurities).
  • Combine rice and 1 1/3 cups water and bouillon.
  • Bring to a boil, reduce heat.
  • Cover and simmer 60 minutes.
  • * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
  • Cook till bacon is crisp and mushrooms soft.
  • Drain off fat.
  • Add to cooked rice.
  • Season with pepper.
  • Sprinkle with chopped parsley.

MUSHROOM WILD RICE DISH



Mushroom Wild Rice Dish image

With its nutty texture and visual appeal, you'll turn to this hearty side whenever a rice dish is in order. I've served this for more than 30 years and, over time, have learned to make enough for leftovers to be sent home with family members.-Virginia Peter, Winter, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 8

4 cups chicken broth
1-1/2 cups uncooked wild rice
1/2 teaspoon salt
1/4 teaspoon pepper
3 bacon strips, cut into 1/2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, chopped
1/2 cup sliced almonds

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 568mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

WILD RICE MUSHROOM BAKE



Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WILD RICE WITH WILD MUSHROOMS



Wild Rice with Wild Mushrooms image

One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.

Categories     Mushroom     Rice     Side     Thanksgiving     Fall     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed under cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced

Steps:

  • Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
  • Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
  • Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

MUSHROOM WILD RICE



Mushroom Wild Rice image

This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. -Bob Malchow, Monon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 3h5m

Yield 12 servings.

Number Of Ingredients 7

2-1/4 cups water
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
3 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup butter, melted
1 cup uncooked brown rice
1 cup uncooked wild rice

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.

Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

SPICY WILD RICE WITH MUSHROOMS



Spicy Wild Rice with Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.

MUSHROOM-WILD RICE PILAF



Mushroom-Wild Rice Pilaf image

Progresso® broth provides a tasty addition to this mushroom and rice pilaf - a perfect side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

6 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
1/2 cup uncooked wild rice
1/2 cup uncooked regular brown rice
2 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 3 minutes. Add mushrooms; cook 3 minutes longer, stirring occasionally, until onion is tender and mushrooms are golden. Add wild rice and brown rice; cook and stir 1 minute.
  • Stir in broth. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in remaining 2 tablespoons butter, the thyme, salt and pepper.

Nutrition Facts : Calories 233, Carbohydrate 27 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 347 mg

INSTANT POT® WILD RICE WITH MUSHROOMS



Instant Pot® Wild Rice with Mushrooms image

Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.

Provided by lutzflcat

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ (8 ounce) package baby portobello mushrooms
⅓ cup diced onion
⅓ cup diced celery
⅓ cup diced carrot
1 clove garlic, minced
1 cup chicken stock
1 cup wild rice blend (such as Lundberg®)
¼ cup dry white wine
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and ground black pepper to taste
¼ cup chopped toasted pecans
1 tablespoon balsamic vinegar

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
  • Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in pecans and balsamic vinegar, and serve.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings (7 cups).

Number Of Ingredients 12

3-1/2 cups chicken broth
2-1/2 cups water
2 cups uncooked wild rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh mushrooms, sliced
3/4 cup diced celery
1/2 cup sliced green onions
2 garlic cloves, minced
4 teaspoons vegetable oil

Steps:

  • In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain., In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

Make and share this Wild Rice With Mushrooms recipe from Food.com.

Provided by CookingONTheSide

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 (6 2/3 ounce) boxes wild rice mix, including
butter, and
herb seasoning mix
4 1/2 cups water
2 tablespoons butter
3 tablespoons vegetable oil
2 (8 ounce) packages button mushrooms, quartered
2 (8 ounce) packages baby portabella mushrooms, quartered
1 tablespoon shallot, diced
1 tablespoon fresh thyme, chopped

Steps:

  • Cook rice according to package directions, using the water and butter.
  • Meanwhile, in large heavy saucepan, heat oil over medium-high heat for about 2 minutes, or until hot.
  • Add mushrooms and cook for 7 minutes, stirring occasionally.
  • Add shallot and thyme, stirring to combine.
  • Cook for 3 minutes.
  • Add mushroom mixture to cooked rice, stirring to combine.
  • Serve immediately.

Nutrition Facts : Calories 269.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 33, Carbohydrate 40.8, Fiber 4.5, Sugar 3.2, Protein 10.4

Tips:

  • Use a variety of mushrooms. This will give your dish a more complex flavor. Some good options include shiitake, oyster, and cremini mushrooms.
  • Sauté the mushrooms before adding them to the rice. This will help them to release their flavor and brown slightly.
  • Use a good quality broth. This will make a big difference in the flavor of your dish. If you don't have any broth on hand, you can use water, but be sure to add some salt and pepper to taste.
  • Cook the rice according to the package directions. Different types of rice have different cooking times, so be sure to read the instructions carefully.
  • Let the rice rest for a few minutes before serving. This will help it to absorb all of the flavors.

Conclusion:

Wild rice with mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.

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