How to Cook

Wild Rice with Mushrooms

Wild rice with mushrooms is an easy-to-make side dish that captures the essence of home cooking. This dish takes about 75 minutes from start to finish and serves four. Begin by sautéing onions in butter until translucent, then add wild rice to toast slightly. Cook the rice in low-sodium chicken broth until it absorbs all the liquid. In another skillet, sauté sliced white button and shiitake mushrooms with thyme until browned, then mix in minced garlic seasoned with salt and pepper. Combine the cooked rice and mushroom mixture, season to taste, and garnish with fresh parsley. This versatile side pairs wonderfully with baked chicken or roasted turkey, making it a delightful addition to any meal.


  • 3 tablespoons unsalted butter
  • 1/2 onion, diced
  • 2 1/2 cups wild rice
  • 5 cups low-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil, plus more if needed
  • 8 ounces white button mushrooms, sliced
  • 8 ounces shiitake mushrooms, tough stems removed, sliced
  • 2 teaspoons fresh thyme leaves
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh parsley


  • Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
  • Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it’s dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
  • When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.