Wild Rice with Mushrooms. Hearty enough to eat on its own!

This Wild Rice with Mushrooms will thrill and fill your hearty eaters. Wild rice has enough protein to be a main course or served as a side dish!Wow! Just thinking back to our first Great 8 dinner makes me smile. I remember the beautiful invitation so well…including the menu listing all of the delicious flavors we’d look forward to having that evening. Wild Rice with Mushrooms was what Anna and Vince had chosen for me to bring! “Oh yay,” I thought! I couldn’t have been happier!

The chewiness of wild rice, is something I have always loved…and combined with the earthy flavors of mushrooms…oh my gosh, I couldn’t wait to find the perfect recipe! None of us knew that this dinner with new friends back in 1998, was going to be the start of something so Gr8!

Wild Rice with Mushrooms

Wild Rice with Mushrooms

Wild Rice with Mushrooms

Recipe adapted from Bon Appétit 1995.

Servings 6 servings
Author Debbie


  • 2 cups canned chicken broth
  • 1 one ounce package dried porcini mushrooms, rinsed under cold water*
  • 1 cup wild rice, rinsed under cold water
  • 1 teaspoon salt
  • 1 large bay leaf
  • 3 tablespoons butter
  • 1 medium onion diced
  • 2 small carrots diced
  • 2 cloves garlic, minced
  • 3/4 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 10 medium mushrooms, sliced


  1. In a small saucepan, bring broth to boil. Remove from heat.
  2. Add the porcini mushrooms. Allow to rest until soft, about 30 minutes. Drain and reserve the liquid.

  3. Finely chop the soaked mushrooms.

  4. In a medium saucepan, bring 3 cups of water to a boil. Add the rice, salt and bay leaves.

  5. Cover saucepan and reduce heat to medium. Simmer until rice is almost tender, about 40-45 minutes.

  6. Drain and discard bay leaves. (See Gr8 Do-Ahead Tip below.)

  7. In a large nonstick skillet, melt the butter.
  8. Add the next 5 ingredients (onion through thyme).

  9. Add the chopped porcini mushrooms and sauté for 5 minutes.

  10. Add sliced mushrooms and sauté until tender, about 5-7minutes.

  11. Through a fine mesh sieve, drain and keep the reserved soaking liquid. Discard the sediment that has collected at the bottom

  12. Add the rice and the reserved porcini soaking liquid to the skillet.
  13. Simmer for about 10 minutes, until most of the liquid is absorbed but the mixture is still moist.

  14. Season with salt and pepper.

Recipe Notes

Gr8 Do-Ahead Tip:

Porcini mushrooms and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.

Recipe adapted from Bon Appétit 1995.





  1. Brenda Perlin | 20th Dec 15

    I need to make this! This could be a meal alone.

    • Debbie | 1st Jan 16

      I have always loved the earthy flavors of wild rice and the chewy firmness of it al dente is the best! It saves for quite a while when covered in the fridge too! Gr8 for leftovers! Thanks for all of your continuous support! Happy 2016 Brenda!

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