Herbed Mushroom Wild Rice

READY IN: 1hr 15mins
Recipe by Julesong

Here's a special treatment of wild rice, laced with herbs and mushrooms...

Top Tweak by Charishma_Ramchanda

I made this for lunch this afternoon and it was really good. I used 1/2 cup onions, 2 tbsps. oil instead of butter, a little less than 1/2 tsp. dried rosemary, 1 cup shredded carrots, 1/4 tsp. black pepper, 1 1/2 cups white Basmati rice, 3 3/4 cups Maggi vegetable broth with onions as a substitute for chicken broth- reason being that we're all vegetarians(I prepared this separately at home by dissolving 2 cubes of Maggi veg. broth in 3 3/4 cups of water, bringing it to a boil until the cubes were totally dissolved), 1 cup chopped mushrooms, juice of 1/2 a lemon and 3 tbsps. corriander leaves instead of parsley for garnishing. It made 6 servings for me and all was over in no time(guests appreciated and asked for the recipe!). I must also add that I just visited your homepage and loved your pretty pictures. Thanks for sharing the recipe and glad to meet you on Recipezaar!

Ingredients Nutrition


  1. In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
  2. Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
  3. Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
  4. Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
  5. Add white rice, broth, and pepper.
  6. Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
  7. Mix wild rice, white rice, and parsley in bowl. Serve hot.
  8. (An adopted recipe.)

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