Zoomed in image of a bowl of Creamy Mushroom Wild Rice.

Creamy Mushroom Wild Rice

Mushroom and wild rice lovers will both love this cozy Creamy Mushroom Wild Rice recipe that offers a risotto-like texture and nutty flavor.

This gluten-free recipe stars California grown wild rice and comes to us from @clarissaskitchen in partnership with USA Rice and thefeedfeed.

  • Servings
    4-6
  • Prep Time
    10 min
  • Cook Time
    1 hr
  • Total Time
    1 hr 10 min

Ingredients

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 (8 oz.) Cremini mushrooms, cleaned and sliced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp Italian Seasoning or dried oregano
  • 4 rice measuring cups chicken or vegetable broth (vegetarian)
  • 1 cup California-grown wild rice
  • 3-4 sprigs of fresh thyme
  • ¼ cup almond milk/oat milk (or heavy cream)
  • 2 tbsp butter 
  • Chives or green onion, for garnish
  • ½ cup shredded parmesan cheese

Directions

  • Prep all ingredients before cooking. 
  • Clean mushroom tops with a damp paper towel removing any dirt. 
  • In a large skillet, bring to medium-high heat. 
  • Add sliced mushrooms and cook until it releases some moisture.
  • Add olive oil and onions. Sauté until the onions are translucent, then add minced garlic and sauté for another 1-2 minutes. 
    Season with salt, black pepper and Italian seasoning or dried oregano. 
  • Add the California-grown wild rice and cook for 1 minute, then pour in the broth. 
  • Let the rice mixture come to a boil then reduce to low heat. 
  • Add fresh thyme. 
  • Cover the pan and let it simmer for the time recommended on the rice package. Some can be shorter or longer cooking time. With this rice, it took about 50-60 minutes or until rice is tender. 
  • Cut the heat and let it rest for 5-10 minutes.
  • Remove the lid and discard the sprigs of thyme. 
  • Pour the milk/cream and butter to give a lasting shine. The rice should be creamy and risotto-like. 
  • Garnish with fresh chives or green onion.