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Mushroom Wild Rice

This dish makes good use of the concentrated flavor of dried porcinis. Reconstituted in water, they become plump and chewy again, adding texture and meatiness to this side. Cook the rice in water for a vegetarian meal, and serve at a winter gathering.

Serves 8
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
107 calories per serving


> 1 tsp butter
> 1/4 cup chopped shallots
> 2 cups low sodium chicken broth or water
> 1 cup uncooked brown rice
> 1/8 tsp black pepper
> 1/2 cup hot water
> .5 oz package dried porcini
> 1 tbsp chopped fresh parsley


Melt butter in a saucepan over medium heat and sauté shallots just until lightly browned. Add 2 cups water or broth, rice, pepper, and salt and bring to a boil. Reduce heat to simmer; cover and cook 45 minutes or until tender and most of the water is absorbed.
While rice is cooking, add dried mushrooms to ½ cup hot water. Allow to sit for about 10 minutes until mushrooms expand in size. Using a coffee filter, strain the liquid into a cup and add liquid to rice. Rinse mushrooms in a strainer to remove any particles, chop and add to rice. When rice is done, fluff with a fork and sprinkle with chopped parsley.

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