If you know us, you’ll know we’re big on ‘shrooms. (And not the hallucinogenic kind.)
Our family LOVES adding mushrooms to any dish — crimini, portobello, shitake, oyster… you name it, we’ll eat it. Mushrooms happen to be one of me and my partner’s favorite foods. Sure, our kids would rather eat tofu nuggets and french fries, but we can get them to nosh on some ‘shrooms too.
This wild rice and mushroom medley is an easy side dish that you can add to any lunch or dinner! The best part is it’s incredibly simple to whip up in the Crock-Pot, so you can do most of the prep work in the morning and have a flavorful meal by dinnertime. Trust me — it’s SO tasty that others will think you spent hours slaving over the stovetop for this one.
I’m basically in a relationship with my 6-quart Crock-Pot, so this recipe calls for a slow-cooker of comparable size. If you’ve got one that’s smaller, you’ll need to adjust your ingredients to fit. (For example, reduce your ratios by half!)
Though this dish is simple, it’s packed with flavor thanks to all of the herbs and spices. There’s ground ginger — which adds that warm, zesty bite — plus enough parsley to pack a punch. Simply layer oregano and rosemary (one of my favorite spices!) on top, and you’ve got a dish that’s guaranteed to impress.
Better than Bouillon vegetable base (a staple I ALWAYS have in my pantry) adds a savory and rich flavor to your rice, while diced tomatoes intensifies color and quality.
On this particular day, I opted for a can of Ro-Tel Diced Tomatoes with Green Chilies which gave this dish a little extra spice. If you’re serving this up for the kiddos, I recommend nixing the green chilies.
Wild Rice with Mushrooms
Total Time: 15 minutes prep, 5-6 hours cooking
- 2 c. wild rice or wild rice blend (I love this non-GMO blend from Lundberg Family Farms!)
- 5 c. water
- 1 bell pepper
- 1 tsp. olive oil
- 1 tsp. minced garlic (or 2-3 cloves)
- 1 10-oz. can of diced tomatoes
- 2 tbsp. vegetable bouillon
- 2 tbsp. oregano
- 1 tbsp. parsley
- 1 tbsp. ground ginger
- 1 tsp. rosemary
- 2 tbsp. nutritional yeast
- 16 oz. mushrooms of choice, sliced
- Salt, to taste
- In a small saucepan, heat up your olive oil and saute your bell pepper for 5-6 minutes.
- Add all of your ingredients (except mushrooms) to your Crock-Pot. Stir to fully combine. Place sliced mushrooms at the top of the Crock-Pot, and turn on low heat.
- Cook on low for 5-6 hours, until rice is fully cooked and all liquid is absorbed.
- Serve and enjoy!