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.
I wanted to use up some wild rice that has been in my cupboard for waaaay too long, and wasn’t sure how to cook it. I’ve had great success with your recipes before, and this one sounded easy and delicious, and it was! Made as per recipe, my rice ended up taking ~45 mins to cook to a perfectly slightly chewy texture, and then I had to drain off a little bit of liquid before adding the cream and parm. Thanks for this supper yummy, easy recipe!
I forgot to say I also made your Crispy Baked Chicken thighs to go with this as you suggested, they went great together and I’m enjoying the leftovers now!
Really easy to make and I added a green pepper and green beans. It was absolutely delicious and will be making it again.
This recipe is SO good and easy! I am actually vegan so I used coconut milk in place of the heavy cream and it was sooo good even without the cream.
This is delicious and easy to make. Second time making it.
This was the best rice recipe I ever made! I couldn’t stop eating it. I used what I had in the fridge and pantry; canned mushrooms, the white ends of green onions, half chicken and half beef stock, The wild rice I used took 45 minutes to cook, but it was great!!
Stupid good! I added some broccoli florets to mine, but is great either way.
Hello! I was wondering if you used fresh or canned mushrooms?
Thanks!
Fresh
Fantastic!! No more dull wild rice! My husband loooved it! And so do I!
I subbed Romano cheese for the Parmesan and my Trader Joe’s wild rice takes an hour to cook unless you soak it overnight ahead which I will do next time. I served it with pan-seared swordfish and a cucumber and tomato salad. It was DELICIOUS! Thank you!
I made this as a side with grilled salmon and it was a hit. Thank you!
Hit the spot. I added extra garlic and some red pepper flakes for added spice. Would probably taste good with coconut cream if you’re vegan. Will try that next. Thanks for the recipe!