Recipe: Wild Rice with Mushrooms

Serves 6


  • 1 cup chicken stock, preferably homemade
  • 1 cup mixed brown and wild rice, rinsed and drained
  • 1 teaspoon salt
  • 1 Yellow Onion, finely diced
  • 1 teaspoon olive oil
  • 1 cup water
  • 8 ounces shiitake mushrooms; cleaned, destemmed, and thinly sliced 


Add the olive oil to a pan and heat to medium. Add the onion and the salt and sauté until the onion becomes translucent. Add the rice and stir until all rice is coated in oil. Add the water and broth and bring to a boil. Reduce and cook covered for 30 minutes.

  1. After 30 minutes add the shiitake mushrooms. Once the mushrooms have been added check the rice every 10 minutes to make sure that enough liquid remains and the rice is not burning to the bottom of the pan. After 30 minutes check the rice for doneness, it will be firm even when fully cooked, but should not be crunchy or dry.
  2. Serve warm garnished with a few thin slices or raw or fried shiitake mushroom.