Herbed Mushroom Wild Rice

Delight your taste buds with this aromatic and hearty Herbed Mushroom Wild Rice, a dish that beautifully combines nutty wild rice with earthy mushrooms and fresh herbs for a wholesome, flavor-packed experience. Perfectly cooked wild rice is simmered in a savory blend of water and vegetable broth for an extra depth of flavor, then tossed with tender, golden-brown mushrooms sautéed in olive oil and butter. Fresh thyme and parsley infuse the dish with vibrant, herbaceous notes, while a touch of garlic and onion adds warmth and complexity. This recipe is an ideal choice as a comforting vegetarian main course or a versatile side dish to complement your favorite meal. Simple to prepare yet bursting with texture and taste, this crowd-pleasing dish is perfect for both weeknight dinners and special occasions alike!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup wild rice blend
• 2 cups water
• 1 cup vegetable broth
• 3 tablespoons olive oil
• 1 tablespoon butter
• 8 ounces button or cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1 medium onion, finely chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the wild rice blend under cold water using a fine mesh sieve to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed wild rice, water, and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the liquid is absorbed.

Step 3

While the rice is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 4

Add the chopped onion to the skillet and sauté for 3–4 minutes, or until translucent.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the sliced mushrooms to the skillet and sauté for 6–8 minutes, stirring occasionally, until they release their moisture and start to brown.

Step 7

Season the mushrooms with the salt, black pepper, and fresh thyme leaves. Stir well to combine.

Step 8

Once the rice is cooked, fluff it with a fork and add it to the skillet with the sautéed mushrooms. Drizzle with the remaining 1 tablespoon of olive oil, then toss to combine.

Step 9

Stir in the chopped fresh parsley and adjust seasoning to taste, if needed.

Step 10

Serve warm as a side dish or enjoy as a light vegetarian main course.

Nutrition Facts

Serving size	1304.5 grams (1304.5g)

Amount per serving	% Daily Value*
Calories	1320

Total Fat 58.40g	75%
Saturated Fat 13.70g	69%
Polyunsaturated Fat 5.00g
Cholesterol 33mg	11%
Sodium 1867mg	81%
Total Carbohydrate 170.00g	62%
Dietary Fiber 18.70g	67%
Total Sugars 17.50g
Protein 39.80g	80%

Vitamin D 25IU	124%
Calcium 166mg	13%
Iron 7mg	38%
Potassium 2180mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 11.7%

Carbs: 49.8%