Creamy Mushroom Wild Rice
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Recipe Intro From clarissaskitchen
A cozy Creamy Mushroom Wild Rice recipe that offers a risotto-like texture and nutty flavor for any mushroom lover. This can be made dairy-free and vegetarian and is gluten-free by default.
- Recipe Card
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, cleaned and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Italian seasoning (or dried oregano)
- 4 cups chicken or vegetable broth
- 1 cup California-grown wild rice
- 3-4 sprigs of fresh thyme
- 1/2 cup almond or oat milk (or heavy cream)
- 2 tablespoons butter
- Chives or green onion, for garnish
- 1/2 cup shredded parmesan cheese
Method
Step 1
In a large skillet, bring to medium-high heat.
Step 2
Add sliced mushrooms and cook until it releases some moisture.
Step 3
Add olive oil and onions. Sauté until the onions are translucent, then add minced garlic and sauté for another 1-2 minutes.
Step 4
Season with salt, black pepper and Italian seasoning or dried oregano.
Step 5
Add the California-grown wild rice and cook for 1 minute, then pour in the broth.
Step 6
Let the rice mixture come to a boil then reduce to low heat.
Step 7
Add the fresh thyme.
Step 8
Cover the pan and let it simmer for the time recommended on the rice package. Some can be shorter or longer cooking time. With this rice, it took about 50-60 minutes or until rice is tender.
Step 9
Turn off the heat and let it rest for 5-10 minutes.
Step 10
Remove the lid and discard the sprigs of thyme.
Step 11
Pour the milk/cream and butter to give a lasting shine. The rice should be creamy and risotto-like.
Step 12
Garnish with fresh chives or green onion