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!
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.
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.
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!
Enjoy!
~Nichole
Creamy Mushroom Wild Rice Recipe
Ingredients
- 2 Tablespoons Olive Oil
- 1 Small Onion, Diced
- 2 Cloves Garlic, Minced
- 8 Ounces Mushrooms, Sliced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Italian Seasoning
- 2 Cups Chicken or Vegetable Broth
- 1 Cup Wild Rice**
- 1/4 Cup Heavy Cream
- 1/2 Cup Shredded Parmesan Cheese
Instructions
- 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.
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.
This recipe is excellent! It will become a go-to. Thank you
Oh my gosh! This tastes like the one my grandmother made in the 80’s. Delicious!
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.
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.
Looks amazing. Can I make this ahead of time and reheat?
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.
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?!
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.