Make weeknight dinners exciting again with this quick, easy, healthy, and incredibly flavorful side dish! You’ll never make wild rice from a box again!
Today I’m super excited to share with you my new favorite side dish for an easy weeknight dinner (that’s healthy, too!).
I’ve been on a huge wild rice kick lately. Maybe I’m missing me some Minnesota winter nights?
Ha! Minnesota and all that comes along with it, maybe, but definitely not Minnesota winter. No need to be alarmed yet.
Since we’re all friends here, I’m willing to share with you that I used to love Uncle Ben’s Wild Rice. You know, that orange box that comes with the seasoning packet that makes a super quick and delicious side dish for your let’s-find-something-quick-I’m-tired weeknight dinner?
Ok, yes, we know that one. But focused on my desire to cut out processed foods, especially things that come from boxes, I knew I could figure out a way to get the flavor I wanted (or hey, maybe even better!) if I put a little thought into it. Isn’t that right though, it always ends up being easier, healthier, and tastier when we go ahead and make it ourselves. IT’S WORTH IT, FRIENDS.
I do almost all of my shopping at Harris Teeter because it’s what we have, so I started buying their wild rice blend. I’ll admit to y’all, wild rice isn’t something I’m super knowledgeable about (ahem, like I said, I was a little late on discovering the real make-it-yourself wild rice option BUT I’M IN THE GAME NOW).
That being said, I do know that wild rice can take upwards of an hour to simmer and fully cook. This recipe is based off of the wild rice that instructs it only takes 15-20 minutes to simmer and cook fully. As I’ll put in the notes, please adjust your cooking time as needed for your rice, and for a quick go-to side dish for dinner, check the label before buying
This dish is really all about the flavor that goes along with the rice, and that unique wild rice texture. I’ve added in diced carrots and sliced mushrooms for an additional flavor and texture boost.
Wholesome, flavorful, and comforting all wrapped up in one bite. Can’t argue with all that complete in less than 30 minutes! Happy family, happy you, happy tummies. WIN-WIN-WIN!
- 2 cups vegetable or chicken stock
- 1¼ cups wild rice
- Pinch of sea salt
- 2-3 bay leaves
- 3 Tablespoons butter
- ¾ cup - 1 cup yellow onion, diced
- ¾ cup carrot, diced (~4 carrots)
- 2 garlic cloves, minced
- 9 button mushrooms, sliced (approximately 2 cups sliced)
- ¾ teaspoon dried parsley
- ¼ teaspoon dried thyme
- Salt and pepper to taste
- In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes. Rice will have absorbed most of the liquid, but should still be semi-liquidy.
- While rice simmers, melt butter into a large skillet, add onion and carrot. Saute for approximately 3 minutes and add garlic. Continue to saute for 2 minutes until fragrant. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through.
- Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
- Salt and pepper rice to taste, and remove bay leaves. Top with additional freshly chopped parsley if desired.
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