Wild Rice

This is a simple recipe that you can play with and add things you like: nuts, cranberries, celery, greens, etc. If you really want to the dish to have the unique, earthy flavor of wild rice, don’t mix with other rice, as so many recipes call for!

Wild Rice


  1. Rice
  2. Earth Balance (or oil)
  3. Garlic (chopped)
  4. Onions (chopped)
  5. Crimini Mushrooms
  6. Parsley (optional)
  7. Salt and Pepper to taste


Bring 5 cups water to a boil. Stir in 1 cup wild rice, then reduce heat so liquid is just simmering. Cover and cook until grains are chewy but not broken open about 40 minutes. Drain excess liquid from rice and set aside.

Meanwhile, melt a little Earth Balance or oil in a large skillet over medium-high heat. Add chopped garlic and onions until translucent and then quartered or sliced crimini mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove from heat and season with the salt and pepper, to taste. I like to add chopped parsley or other fresh herbs. (you could experiment with using dry sherry or wine in this step)

Mix mushrooms into prepared rice and season again with salt and pepper.

You can serve this as a lovely side dish or have as the “main event” at any meal. The high protein content (24 g per cup!!) makes it a satisfying dish, indeed. Pair with a salad and/or some vegies and you have a flavorful, healthful and hearty meal! Wild rice is actually considered a “water grass seed” not a rice and is one of the only 2 grains native to North America.

Native Americans valued “wild rice” as a nutrient dense, protein-rich staple they could travel far distances with without fear of spoilage and many believe allowed the vast expanse of the continent to be used as “homeland”.

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