Wild Rice and Mushrooms



Serving size

about 1 1/2 cups
45 Minutes

This recipe can easily be multiplied and makes good leftovers.

Wild Rice and Mushrooms


3 cup Water
1/2 cup Wild rice
1/4 tsp. Salt
1 tsp. Olive oil
2 Tbsp. Pumpkin seeds
1/2 small White onions (minced)
1/2 tsp. Dried rosemary
1/2 tsp. Dried marjoram
8 ounces Crimini mushrooms (minced)


Place the water in a small saucepan over high heat.

When the water boils, add the wild rice and salt.

Stir, then reduce the heat until the water is simmering.

Partially cover the pan and simmer the rice for 45 minutes.

After the rice has been cooking for 30 minutes, place the olive oil in a large skillet over medium high heat.

Add the pumpkin seeds and cook for about two minutes. Adjust the heat so the pumpkin seeds brown but do not burn.

Add the onion and cook for 3 minutes. Stir frequently.

Add the rosemary and marjoram and cook for about one minute. Stir frequently.

Add the mushrooms and cook for 10 minutes. Adjust the heat so that the mushrooms brown but do not burn.

After 45 minutes the rice should be tender to the bite.

If there is excess water, drain the rice, then add the rice to the pan with the mushrooms.

Fold the rice into the mushroom mixture until blended.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Wild rice often goes overlooked, but I think that it should be in everyone’s pantry. It has more fiber than brown rice and a great nutty flavor and dense texture. The key to great wild rice is to cook it at a low simmer for longer than you might think. While brown rice takes 30 to 40 minutes, wild rice takes a full 45 minutes. This recipe calls for three cups water and that is a good rule of thumb: 3 cups water for each 1/2 cup of wild rice.

"She did not know yet how sometimes people keep parts of themselves hidden and secret, sometimes wicked and unkind parts, but often brave or wild or colorful parts, cunning or powerful or even marvelous, beautiful parts, just locked up away at the bottom of their hearts. They do this because they are afraid of the world and of being stared at, or relied upon to do feats of bravery or boldness. And all of those brave and wild and cunning and marvelous and beautiful parts they hid away and left in the dark to grow strange mushrooms—and yes, sometimes those wicked and unkind parts, too—end up in their shadow."

Catherynne M. Valente, The Girl Who Fell Beneath Fairyland and Led the Revels There