Creamy Mushroom Wild Rice is an easy, one-pan dish that’s wonderfully creamy and full of savory mushroom flavor. It makes a satisfying meatless main or a flavorful side for any meal.
I often make this for family members who prefer lighter meals — it’s quick, flavorful, and everyone loves it. The recipe takes about 20 minutes and uses only one skillet, so cleanup is easy. Serve alongside roasted or baked chicken, or enjoy it on its own as a hearty vegetarian option.
How to Cook Wild Rice:
Begin by heating olive oil in a large skillet over medium heat. Add diced onion and sliced mushrooms and sauté until the vegetables are tender, about 3–5 minutes.
Stir in minced garlic and cook for about a minute. Season with salt, pepper, and Italian seasoning, then add the wild rice and broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. For this particular wild rice blend, simmering for 15 minutes is sufficient — but check your package directions because cooking times for wild rice can vary.
When the rice has simmered, remove the pan from the heat and let it stand, covered, for 5 minutes. Finish by stirring in heavy cream and grated Parmesan until the cheese melts and the rice becomes creamy. Fluff and serve warm.
Enjoy!
~Nichole
Creamy Mushroom Wild Rice Recipe
Ingredients
- 2 Tablespoons Olive Oil
- 1 Small Onion, Diced
- 2 Cloves Garlic, Minced
- 8 Ounces Mushrooms, Sliced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Italian Seasoning
- 2 Cups Chicken or Vegetable Broth
- 1 Cup Wild Rice**
- 1/4 Cup Heavy Cream
- 1/2 Cup Shredded Parmesan Cheese
Instructions
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Heat the olive oil in a large skillet over medium-high heat.
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Add the diced onion and sliced mushrooms. Cook, stirring occasionally, until softened.
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Stir in the minced garlic and cook for about one minute.
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Season with salt, pepper, and Italian seasoning.
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Add the broth and rice to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or follow package directions for your rice).
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Remove from heat and let the rice stand, covered, for 5 minutes.
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Stir in the heavy cream and Parmesan until the cheese melts and the rice is creamy. Serve warm.