Wild Rice with Sautéed Mushrooms

Wild Rice with Sautéed Mushrooms


  • 1 cup wild rice, rinsed well
  • 4 cups mushroom or vegetable broth, or water, plus 4 tablespoons
  • 1 tablespoon olive oil
  • 1 tablespoon plant butter
  • 16 oz mushrooms (cremini, button or shiitake), cleaned and sliced thin
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme
  • 1/4 cup dry white wine
  • 1/3 cup shallots, minced
  • 2 tablespoons fresh parsley, minced
  • Sea salt and pepper, to taste


Bring broth and wild rice to a boil in a medium saucepan. Reduce the heat to an active simmer, cover, and cook for 45 minutes. Drain and set aside.

In the meantime, in a large skillet, heat the olive oil and butter over medium-high heat. Add the mushrooms, garlic and thyme, and sauté until soft and golden, about 6-7 minutes. Season to taste with salt and pepper.

Deglaze the skillet with the white wine and let evaporate 2 minutes. Remove thyme sprig and discard. Add the shallots and wild rice, and mix well until heated through, adding broth by the tablespoon, if needed. Remove to a serving platter and sprinkle with the fresh parsley.

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