Wild Rice with Mushrooms Recipe

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Wild Rice with Mushrooms Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 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

Directions

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. Yield: 8-10 servings (7 cups).
Originally published as Vegetable Wild Rice in Quick Cooking September/October 2002, p62

Nutritional Facts

3/4 cup: 173 calories, 3g fat (0 saturated fat), 0 cholesterol, 454mg sodium, 31g carbohydrate (1g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
  2. In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through. Yield: 8-10 servings (7 cups).
Originally published as Vegetable Wild Rice in Quick Cooking September/October 2002, p62

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