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Herbed Wild Rice with Mushrooms on plate with fork by fork in the kitchen

Herbed Wild Rice with Mushrooms


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
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 

  • Category: Side Dish
  • Cuisine: American

Keywords: easy, quick, vegetarian, fall, 30 minutes, vegan, gluten free, pilaf

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