Wild Rice With Mushrooms Recipes

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WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories     dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Steps:

  • Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  • Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  • Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. We often cook this while camping Source: Canadian govt publication

Provided by Chef Shadows

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup wild rice
1/2 cup mushroom, sliced
1 1/3 cups cold water
2 tablespoons green onions
1 teaspoon chicken bouillon
2 slices bacon

Steps:

  • Pour cold water over rice in strainer and lift rice with fingers (to remove
  • any impurities).
  • Combine rice and 1 1/3 cups water and bouillon.
  • Bring to a boil, reduce heat.
  • Cover and simmer 60 minutes.
  • * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
  • Cook till bacon is crisp and mushrooms soft.
  • Drain off fat.
  • Add to cooked rice.
  • Season with pepper.
  • Sprinkle with chopped parsley.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 8-10 servings (7 cups).

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 onion, diced
2 1/2 cups wild rice
5 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil, plus more if needed
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, tough stems removed, sliced
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
  • Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
  • When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

MUSHROOM WILD RICE DISH



Mushroom Wild Rice Dish image

With its nutty texture and visual appeal, you'll turn to this hearty side whenever a rice dish is in order. I've served this for more than 30 years and, over time, have learned to make enough for leftovers to be sent home with family members.-Virginia Peter, Winter, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 8

4 cups chicken broth
1-1/2 cups uncooked wild rice
1/2 teaspoon salt
1/4 teaspoon pepper
3 bacon strips, cut into 1/2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, chopped
1/2 cup sliced almonds

Steps:

  • In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 568mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

WILD RICE WITH MUSHROOMS AND BACON



Wild Rice With Mushrooms and Bacon image

Here's a tasty sounding recipe I found in a local newspaper. I haven't tried this one yet, but it's made with some of my favorite foods, so I imagine it'll be quite tasty. Per all reviewers I've changed the amount of chicken broth from the original 4 cups to 3 cups.

Provided by ReeLani

Categories     Pork

Time 1h10m

Yield 6 cups

Number Of Ingredients 5

6 slices bacon, cut up
1/2 lb sliced fresh mushrooms
1 cup wild rice
3 cups chicken broth
salt

Steps:

  • Fry bacon til crisp and drain most of the drippings.
  • Crumble bacon and set aside.
  • Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
  • Add chicken broth and bring to a boil.
  • Cover pan and reduce heat to a simmer.
  • Cook 45-60 minutes or'til rice is puffed and tender.
  • Fluff rice with a fork, tast, and add salt to taste.
  • Cook uncovered to evaporate any excess moisture if necessary.
  • Toss with crumbled bacon before serving.
  • Makes about 6 cups.

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!

Provided by katydid31

Time 3h

Yield 12

Number Of Ingredients 11

1 cup uncooked wild rice
6 tablespoons butter, divided
1 pound sliced fresh mushrooms
½ medium onion, chopped
¾ cup uncooked white rice
½ cup freshly grated Parmesan cheese, divided
3 cups chicken broth
1 ½ cups heavy cream
½ cup slivered almonds
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Cover wild rice with boiling water and soak for 1 hour. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
  • Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Bake casserole until cheese and butter have melted, about 5 more minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g

WILD RICE WITH BALSAMIC MUSHROOMS



Wild Rice with Balsamic Mushrooms image

Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Yield Makes 4 cups

Number Of Ingredients 8

2 cups chicken broth
1 cup wild rice, rinsed
2 tablespoons extra-virgin olive oil
1 pound mixed fresh mushrooms (such as oyster, cremini, and shiitake), sliced
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 cup thinly sliced scallions, plus more for garnish
4 teaspoons balsamic vinegar

Steps:

  • Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork.
  • Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are tender and caramelized, 5 to 7 minutes. Reduce heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar.
  • Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.

WILD RICE WITH WILD MUSHROOMS



Wild Rice with Wild Mushrooms image

One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.

Categories     Mushroom     Rice     Side     Thanksgiving     Fall     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed under cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced

Steps:

  • Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
  • Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
  • Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

INSTANT POT® WILD RICE WITH MUSHROOMS



Instant Pot® Wild Rice with Mushrooms image

Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.

Provided by lutzflcat

Categories     Side Dish     Rice Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ (8 ounce) package baby portobello mushrooms
⅓ cup diced onion
⅓ cup diced celery
⅓ cup diced carrot
1 clove garlic, minced
1 cup chicken stock
1 cup wild rice blend (such as Lundberg®)
¼ cup dry white wine
½ teaspoon dried thyme
½ teaspoon dried rosemary
salt and ground black pepper to taste
¼ cup chopped toasted pecans
1 tablespoon balsamic vinegar

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
  • Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Stir in pecans and balsamic vinegar, and serve.

Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS



Wild Rice With Mushrooms, Cranberries And Walnuts image

Provided by Amanda Hesser

Categories     side dish

Time 20m

Yield 6 - 8 servings

Number Of Ingredients 11

Salt
2 cups wild rice
1 cup wheat berries, soaked in 3 cups water overnight and drained
3/4 cup dried cranberries
2 tablespoons canola oil or other neutral oil
6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)
Freshly ground black pepper
1 1/2 cups chopped walnuts
2 small shallots, minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons walnut oil

Steps:

  • Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
  • While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
  • Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
  • When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 19 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 356 milligrams, Sugar 11 grams, TransFat 0 grams

WILD RICE WITH MUSHROOMS AND PARSLEY



Wild Rice with Mushrooms and Parsley image

If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

1 cup wild rice
2 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and sliced
Coarse salt and ground pepper
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g

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2020-08-13 Preheat oven to 325° F. While wild rice is cooking, start frying the sausage. In a very large skillet with tall sides, over medium to medium-high heat, fry the sausage and onion together. Cook for 3 to 4 minutes, breaking up the sausage into bite-size pieces. Add garlic and mushrooms, stirring to combine. Cook until sausage is no longer pink ...
From afarmgirlsdabbles.com


WILD RICE WITH MUSHROOMS AND ALMONDS
2019-04-03 Ingredients 1 cup wild rice 1/4 cup margarine 1/2 cup slivered almonds 2 T. snipped chives or green onions 1 can(8 oz.) mushroom pieces (drained) 3 cups chicken broth Takes 2 hours, serves 6-8.Instructions Wash and drain wild rice. Melt margarine in large skillet. Add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 …
From mooselakewildrice.com


23 GORGEOUS WILD RICE RECIPES TO TRY - INSTANT POT EATS
2020-05-07 It can take anywhere from 45 minutes to an hour to fully cook. When cooking on a stovetop many people prefer to cook wild rice in an ample amount of water, like pasta, so they aren’t tied to the stoved waiting. Then drain the remaining water once the rice is fully cooked when it cracks open and curls.
From instantpoteats.com


WILD RICE WITH MUSHROOMS AND ALMONDS RECIPE | MYRECIPES
Advertisement. Step 2. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery; cook, stirring constantly, 1 minute. Add mushrooms and next 4 ingredients; cook, stirring constantly, 2 minutes or until vegetables are tender. Add vegetable mixture and almonds to rice; toss gently.
From myrecipes.com


WILD RICE CHICKEN CASSEROLE - (EASY RECIPE) - COOGAN'S KITCHEN
2022-05-09 Prepare rice according to package directions or rice cooker. Stir in the cream of mushroom soup, sour cream, chicken broth, and curry powder. Add the cooked chicken and cooked rice. Combine well and then turn into a 9×13-inch casserole baking dish. Bake, uncovered, in a 350° F oven for 35 to 40 minutes.
From cooganskitchen.com


WILD RICE WITH MUSHROOMS AND ONIONS - RECIPE | COOKS.COM
1. Melt butter in large, heavy saucepan over medium heat. Add onion and cook, stirring frequently, until golden, about 7 minutes. Add mushrooms and cook, stirring frequently. Just until softened, about 3 minutes. 2. Rinse the rice in a strainer under cold running water, stirring it around in strainer for a minute or two.
From cooks.com


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