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!
- 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.
Be sure to buy a quick-cook wild rice blend OR check the cooking instructions on your rice if you’re willing to wait longer for dinner.
Keywords: easy, quick, vegetarian, fall, 30 minutes, vegan, gluten free, pilaf