Mushroom Rice

Mushroom Rice
Servings: 12 Prep 15 mins Cook 45 mins


  • 1/2 ounce dried porcini mushrooms
  • Warm water, as needed
  • 3/4 cup uncooked wild rice
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 teaspoon chopped fresh rosemary OR: 1/2 teaspoon dried, crushed
  • 1 cup shredded carrots
  • 3 cups uncooked white rice
  • 3 cans (13-3/4 ounces each) chicken broth plus enough water to make 6 cups
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley

Make It

1. Cover dried mushrooms in small bowl with warm water. Let stand 10 minutes, until softened. Drain; rinse; squeeze out excess water from mushrooms. Chop finely.

2. Combine wild rice and enough water in saucepan to keep rice well covered. Bring to boiling. Lower heat; simmer, uncovered, until rice is tender and individual grains have opened, 45 to 50 minutes. Add water as needed to keep rice covered. Drain; keep warm.

3. Heat butter in large, deep nonstick skillet or saucepan over medium heat. Add onion, rosemary, mushrooms and carrot; cook, stirring, 6 minutes, until vegetables are softened. Add white rice, broth and pepper. Bring to boiling. Lower heat; cover; simmer 20 minutes, until rice is tender. Drain excess liquid.

4. Mix wild rice, white rice and parsley in bowl. Serve hot. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 277, Fat, total (g): 5, chol. (mg): 8, sat. fat (g): 2, carb. (g): 51, pro. (g): 7, sodium (mg): 507, Percent Daily Values are based on a 2,000 calorie diet.