Recipe

Fresh Wild Rice Recipe

A healthy, wholesome wild rice pilaf with crisp-edged mushrooms, bright lemon, and herbs. Cozy enough for weeknights, special enough for guests.

By Matt Campbell

•

4.8

A bowl of fluffy wild rice pilaf with sautéed mushrooms, chopped herbs, and lemon zest on a wooden table

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Wild rice is the kind of ingredient that makes a regular dinner feel like you tried harder than you actually did. It is nutty, chewy, and naturally gluten-free, with that cozy, woodsy vibe that plays well with just about anything from roast chicken to a fried egg.

This fresh wild rice recipe is my go-to “healthy but not sad” side. We toast the grains for extra flavor, simmer them in broth (and top it off if your rice is thirsty), then fold in crisp-edged mushrooms, a quick hit of lemon, and herbs. The result is wholesome, satisfying, and honestly the kind of bowl you keep sneaking bites from while you clean up.

Why It Works

Big texture payoff: Wild rice stays pleasantly chewy and never turns to mush if you cook it right.
Flavor built in layers: Toasting the rice and browning the mushrooms gives you that savory depth without needing anything fancy.
Bright finish: Lemon zest and juice wake everything up so it tastes fresh, not heavy.
Flexible: Serve it as a side, stuff it into squash, or turn it into a meal with beans, chicken, or a soft egg.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm in a skillet with a splash of broth or water over medium heat, stirring occasionally. Microwave works too, but the skillet keeps the mushrooms a little more lively.

Freeze: Wild rice freezes well. Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Meal prep tip: If you know you are making this for lunches, keep the herbs and lemon to add after reheating. It tastes brighter that way.

Common Questions

Is wild rice actually rice?

Not exactly. Wild rice is the seed (grain) of an aquatic grass (Zizania). It cooks up darker, chewier, and nuttier than white or brown rice, and it is naturally gluten-free.

Do I need to rinse wild rice?

Yes, it is worth the 10 seconds. Rinse in a fine-mesh strainer to wash off any dust or debris and a little surface starch. It helps the grains stay distinct.

How do I know when wild rice is done?

The grains should be tender but still pleasantly chewy, and many will split open at the ends. True wild rice varies by brand and age, so start checking around 40 minutes and do not be surprised if it takes closer to 60. If it is still hard in the center, keep simmering and add a little more broth as needed.

Should there be liquid left in the pot?

Sometimes, yes. Wild rice does not always absorb liquid the way white rice does. If the rice is tender and there is still broth hanging out at the bottom, just drain it off before mixing with the mushrooms.

Can I use a wild rice blend?

You can, but cook times vary because blends often include brown rice, red rice, or white rice. If using a blend, follow the package timing and add the mushroom mixture at the end.

What can I add to make it a full meal?

Try shredded rotisserie chicken, chickpeas, roasted sweet potato, toasted pecans, dried cranberries, or a fried egg on top. Wild rice loves company.

How do I make it vegetarian or vegan?

Use vegetable broth. For vegan, skip the optional butter (or use a plant-based butter). It is still plenty flavorful.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid
Fine-mesh strainer
Large skillet
Cutting board and knife
Measuring cups and spoons
Microplane or fine grater (for lemon zest)

I started making wild rice when I realized I wanted “healthy sides” that still had personality. You know, the kind that does not taste like it is punishing you for ordering fries last weekend. The first time I nailed the texture, chewy with those little grains splitting open, I was hooked. Now it is my quiet flex at family dinners. It looks fancy, it tastes even better the next day, and it makes me feel like I have my life together even if my sink says otherwise.

Fresh Wild Rice Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Ingredients

1 cup wild rice (not a blend)
3 cups low-sodium chicken or vegetable broth, plus more as needed
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons olive oil, divided
12 ounces cremini or button mushrooms, sliced
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon black pepper
Zest of 1 lemon
1 to 2 tablespoons lemon juice (to taste)
1/3 cup chopped fresh parsley
Optional: 1/4 cup toasted pecans or walnuts
Optional: 2 tablespoons dried cranberries or cherries

Wild rice, sliced mushrooms, lemon, parsley, and broth arranged on a kitchen counter

Instructions

Rinse the wild rice. Add wild rice to a fine-mesh strainer and rinse under cold water for 10 to 15 seconds. Drain well.
Toast for flavor. In a medium saucepan over medium heat, add 1 tablespoon olive oil. Add the drained wild rice and stir for 1 to 2 minutes until it smells nutty.
Simmer (and keep an eye on the liquid). Add broth and 1/2 teaspoon salt. Bring to a boil, then reduce to a gentle simmer and cover. Cook for 40 to 60 minutes until the grains are tender and many have split. True wild rice varies, so check once or twice during cooking to make sure there is still liquid in the pot. If it looks dry before the rice is tender, add a splash more broth and keep going.
Brown the mushrooms. While the rice simmers, heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Add mushrooms and spread them out. Let them sit for 3 to 4 minutes without stirring so they get golden, crisp edges, then stir and cook another 4 to 6 minutes until browned. If your skillet is crowded, cook the mushrooms in batches so they actually brown instead of steaming.
Build the base. Lower heat to medium. Add onion and cook 3 to 4 minutes until softened. Add garlic and thyme and cook 30 seconds, just until fragrant. Season with pepper and a pinch of salt.
Drain if needed, then combine. When wild rice is done, check the pot. If there is excess liquid, drain it through a fine-mesh strainer (quick and easy), or carefully tilt the pot and spoon off the liquid so you do not lose grains. Add rice to the skillet and toss to combine.
Finish bright. Turn off the heat. Add lemon zest, 1 tablespoon lemon juice, and parsley. Taste and adjust with more salt and lemon juice. If using nuts or dried fruit, fold them in now.
Serve. Serve warm as a side, or turn it into a bowl with roasted veggies and your favorite protein.

Matt’s tiny trick: If you want extra “restaurant” flavor, stir in 1 teaspoon of butter at the end. Not required, but it makes everything feel a little more luxurious. (For vegan, use plant-based butter or skip it.)

Nutrition information is estimated.

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