Best 7 Wild Rice With Mushrooms And Parsley Recipes

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**Wild Rice with Mushrooms and Parsley: A Culinary Symphony of Earthy Flavors and Vibrant Colors**

Embark on a culinary journey with our tantalizing wild rice dish, where earthy flavors intertwine with vibrant colors, creating a symphony of tastes and textures. This delectable recipe blends the nutty goodness of wild rice with the umami richness of mushrooms, enhanced by the aromatic touch of parsley. As you savor each bite, discover the perfect balance between the chewy texture of wild rice, the tender sautéed mushrooms, and the vibrant green hue of parsley. Whether you're a seasoned cook or a novice in the kitchen, this recipe offers a straightforward guide to creating a delightful and wholesome meal.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE WITH MUSHROOMS AND PARSLEY



Wild Rice with Mushrooms and Parsley image

If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

1 cup wild rice
2 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and sliced
Coarse salt and ground pepper
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g

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

MUSHROOM RICE



Mushroom Rice image

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Provided by Arizona Desert Flower

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g

WILD RICE MUSHROOM OMELET



Wild Rice Mushroom Omelet image

Since wild rice is plentiful here, I love to create recipes starring that crunchy staple. Pork sausage helps spice up the mild rice flavor in this hearty omelet, which is draped with a silky-smooth cheese sauce. You can easily serve it to guests with little last-minute fuss. -Bonnie Bourdeau Akeley, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 7 omelets.

Number Of Ingredients 18

1/2 pound bulk pork sausage
1 medium onion, chopped
1 celery rib, finely chopped
2 tablespoons butter
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 cups cooked wild rice
1 teaspoon dried parsley flakes
14 eggs
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
CHEESE SAUCE:
2 tablespoons butter
1 teaspoon chicken bouillon granules
2 tablespoons all-purpose flour
1 cup milk
1/4 cup cubed process cheese (Velveeta)
Minced fresh parsley, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. In the skillet, saute onion and celery in butter until tender. Add mushrooms; heat through. Stir in the sausage, rice and parsley., In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm. Repeat to make six more omelets., For cheese sauce, melt butter in a saucepan over medium heat. Stir in bouillon until dissolved. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Drizzle over omelets. Sprinkle with parsley if desired.

Nutrition Facts : Calories 365 calories, Fat 25g fat (11g saturated fat), Cholesterol 462mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

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.

BROWN- AND WILD-RICE PILAF WITH PORCINI AND PARSLEY



Brown- and Wild-Rice Pilaf with Porcini and Parsley image

Categories     Herb     Mushroom     Rice     Side     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 9

1/2 cup wild-rice, rinsed in a sieve
1 1/2 ounces dried porcini (available at specialty foods shops and some supermarkets)
1 cup hot water
1 3/4 cups cold water
1 cup long-grain brown rice (not converted)
1 teaspoon salt
1 cup chopped onion
3 tablespoons unsalted butter
1 1/2 cups chopped fresh parsley

Steps:

  • To a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes. In a small bowl combine the, porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil, stir in the wild rice, drained well, the brown rice, and the salt,and simmer the mixture, covered for about 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well.

Tips:

  • Use a variety of mushrooms. This will add depth of flavor to the dish. Some good options include shiitake, cremini, and oyster mushrooms.
  • Sauté the mushrooms until they are browned. This will help to develop their flavor and make them more tender.
  • Use fresh parsley. This will add a bright, fresh flavor to the dish. If you don't have fresh parsley, you can use dried parsley, but it won't be as flavorful.
  • Don't overcook the rice. Wild rice should be cooked until it is tender, but still has a slight bite to it. If you overcook it, it will become mushy.
  • Serve the rice immediately. Wild rice is best served hot, so don't let it sit around for too long before serving.

Conclusion:

This wild rice with mushrooms and parsley is a delicious and healthy side dish that can be enjoyed with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful side dish, give this wild rice recipe a try!

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