Make weeknight dinners exciting again with this quick, easy, healthy, and incredibly flavorful side dish! You’ll never make wild rice from a box again!
This post was originally published in March 2016. The photos were updated in January 2019 as well as the text for clarity; no changes were made to the recipe.
Today I’m super excited to share with you my new favorite side dish for an easy weeknight dinner – or side dish – that’s healthy, too!
I’ve been on a huge wild rice kick lately. Maybe I’m missing me some Minnesota winter nights?
Ha! I might miss Minnesota and all that comes along with it, but I definitely do not miss Minnesota winters. No need to be alarmed yet.
Since we’re all friends here, I’m willing to share with you that I used to love Uncle Ben’s Wild Rice.
You know, that orange box that comes with the seasoning packet that makes a super quick and delicious side dish for your let’s-find-something-quick-I’m-tired weeknight dinner?
Ok, yes, we know that one.
As I’ve been focused on my desire to cut out processed foods, especially things that come from boxes, it’s disappeared from my life. I needed it though.
So I had to figure out a way to get the flavor I wanted (or hey, maybe even better!) if I put a little thought into it.
Isn’t that right though, it always ends up being easier, healthier, and tastier when we go ahead and make it
What Type of Wild Rice is Used?
I’ll admit to
That being said, I do know that wild rice alone can take upwards of an hour to simmer and fully cook.
This recipe calls for a wild rice blend, that takes far less time to cook.
Herbed Wild Rice Ingredients
This dish is really all about the flavor that goes along with the rice, and that unique wild rice texture. In addition to the wild rice
- onion and garlic
- diced carrots
- mushroom slices
- bay leaves for added flavor
Wholesome, flavorful, and comforting all wrapped up in one bite. You c
What to Serve Wild Rice With
If I’m being honest, I eat this as a meal 9 times out of 10. Just because I love it…and maybe because I’m a little lazy.
It pairs perfectly with salmon – yes, wild rice with salmon! If you eat meat, it also goes well with pork chops, chicken, or a rich dark meat. A nice salad also does the trick!
Update: What about the Instant Pot?
I’ve been trying to get this recipe Instant Pot ready – and I’m
Herbed Wild Rice with Mushrooms
- 2 cups vegetable or chicken stock
- 1 1/4 cups quick-cook wild rice blend
- Pinch of sea salt
- 2-3 bay leaves
- 3 Tablespoons butter, olive oil for vegan
- 3/4 cup - 1 cup yellow onion, diced
- 3/4 cup carrot, diced (~4 carrots)
- 2 garlic cloves, minced
- 3/4 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 9 button mushrooms, sliced (approximately 2 cups sliced)
- Salt and pepper to taste
- In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes until al dente (more depending on your wild rice blend). Rice will have absorbed most of the liquid, but should still be semi-liquidy.
- While rice simmers, melt butter or heat olive oil into a large skillet, add onion and carrot, with a pinch of salt. Saute for approximately 3 minutes and add garlic. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through, adding salt to taste.
- Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
- Add salt and pepper to taste and remove bay leaves. Top with additional freshly chopped parsley if desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This is making me hardcore homesick for Minnesota. I LOVE wild rice and this recipe sounds absolutely perfect! Send me a batch? 😀
Most definitely! 🙂
Can this be made ahead of time? Heated in oven or stove top? Thinking ahead for thanksgiving! Thanks!!
Hi! Yes! It makes the best leftovers so I don’t see why you couldn’t. 🙂 Either would work, I’d lean towards reheating on the stove and would recommend adding some extra broth when you do so to make sure it doesn’t dry out. Maybe even undercook it a little bit the first time if you know you’re going to reheat. I’ll try to make it before Thanksgiving and let you know how it works to reheat that way!