Earthy, nutty wild rice pairs beautifully with an assortment of mushrooms, creating a dish that’s both hearty and deeply flavorful. Whether you use a mix of cremini, shiitake, or more exotic varieties like black trumpets or porcini, mushrooms bring savory depth and umami richness that complement wild rice’s chewy texture and toasted aroma.
Ideal as a side or a satisfying vegetarian main, this recipe appeals to cooks looking for something wholesome, rustic, and flexible. It's easy to prepare and endlessly adaptable—perfect for showcasing seasonal mushrooms or adding a touch of wild flavor to everyday meals.
Slice mushrooms.
Saute with onions in butter 5 minutes.
Bring beef stock to a boil.
Add wild rice and mushroom mixture.
Reduce heat, cover and simmer 20 minutes.
Add long grain rice.
Bring to a boil then reduce heat.
Cover and simmer 20 minutes or until done.
Add parsley.