Creamy Mushroom Wild Rice Recipe is the absolute best, easy to make in one pan wild rice!  This rice is a perfect meatless main or side dish for any occasion!

creamy mushroom wild rice

I know some of you regular readers follow along with me on my Instagram stories and have been patiently waiting for this recipe!  My daughter doesn’t eat a whole lot of meat, so I am constantly trying new things that are quick and easy for me to make for her.  She and everyone else in the house loved this creamy wild rice!  I love that it only takes 20 minutes and one pot to make.  It’s a really nice side dish for dinner with Chicken Thighs!


How to Cook Wild Rice:

To start, you will heat olive oil in a large skillet over medium heat and saute your onions, garlic, and mushrooms just until the vegetables are soft.  This will take about 3-5 minutes.

sauteed mushrooms for wild rice

Once your vegetables are tender, you can add your seasonings, wild rice, and broth to the pan.  Stir the mixture and allow it to come to a boil.  Once it’s boiling you will cover the pan and simmer over low heat for 15 minutes.  Keep in mind that you must bring this to a boil first, and you must maintain a simmer during the full cooking time otherwise your rice will not cook through.

wild rice recipe

After the 15 minutes of cooking time is up, remove your rice from the heat and allow it to stand, covered for 5 minutes.  Next, you can stir in the heavy cream and parmesan cheese, just until the cheese is melted.  Then, the rice is ready to serve!

how to cook wild rice with mushrooms



4.96 from 61 votes

Creamy Mushroom Wild Rice Recipe

Creamy Mushroom Wild Rice Recipe is the absolute best, easy to make in one pan wild rice!  This rice is a perfect meatless main or side dish for any occasion!
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Servings 6



  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the onions and sliced mushrooms to the pan. Cook and stir occasionally until the vegetables are soft.
  • Add the minced garlic and stir for one minute.
  • Season with salt, pepper, and Italian seasoning.
  • Add the broth and rice to the pan. Let the mixture come to a boil then reduce heat to low, cover the pan and simmer for 15 minutes.
  • Remove the pan from the heat and allow the rice to stand for 5 minutes.
  • Remove the lid and stir in the heavy cream and parmesan cheese.


**NOTE:  Cooking times for wild rice can vary.  The rice that I purchased is a wild rice blend that takes 15 minutes to cook.  Please be aware of this and check your package directions.  Any long grain rice such as long grain white rice, basmati, or jasmine rice will work for this recipe.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

Related Recipes

Rate & Review!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I’ve been using this recipe for years and it’s a hit everytime. I stumbled across it when I was craving risotto but didn’t have the type of rice. I always use regular white rice for this recipe and it turns out perfect every time. So delicious!

  2. 4 stars
    This was a delicious recipe. I used Lunds Wild Rice mix and baby portabella mushrooms
    and as other noted, I added finely chopped carrots. Used almond milk and with 1 T butter since I had that on hand instead of cream. Time was approximately 60 minutes as I was not in a hurry and did a low simmer after reducing heat from a boil. I will definitely make this recipe again! Thank you.

  3. 5 stars
    Wonderful Recipe. Didn’t use Italian Seasoning or Mushrooms. Didn’t have any in my cupboard. This was amazing. I precooked my wild rice then drained it. Then cooked it again in the broth and followed directions. I was afraid to eat to much since I’m diabetic, but it kept my blood sugar in decent control. I ate it for 3 days. My husband took his first bite and all i heard was ummm… I made this 2 weeks ago and decided to make it again tonight. Oh I didn’t have heavy cream I used milk. I can’t remember I might of added extra butter. Sorry hitting 70. It’s hard remembering what I did yesterday. 😔 But please don’t hesitate making this. IT IS FABULOUS. And if you like more cream sauce make a white sauce on the side and add it to this.

  4. This was so delicious, and so easy to make. It was like risotto. Definitely go by the cooking time on your wild rice. Mine said 45 minutes, and was done (perfectly) in 40.

  5. 3 stars
    Sorry, 15 minutes is NOT enough time to cook wild rice. My bag of wild rice ( from the headwaters of the Mississippi in Minnesota) specifically says cook for 50/60 minutes!! So I put the entire prepared recipe into my instant pot and pressure cooked it for 22 minutes with a 10 wait to release pressure.

    1. I feel like she really appropriately addressed this. SORRY, but my wild rice blend says 20 min on the package!! Maybe it’s your rice, and your attitude, that are the issue?!

  6. I veganised this recipe with vegan parmesan and cashew cream! Since my wild rice blend said to cook for 45 minutes and this was our main dish I thew in a 1/4 cup brown lentils and an extra 1/2 cup broth and they cooked up perfect together. Served with roasted asparagus and squash puree. This was delicious and I don’t even like mushrooms!

    I just realized I forgot the Italian herbs but I guess I didn’t even miss them.