Wild Rice with Mushrooms

Wild rice simmered in chicken bouillon until the grains split open and turn tender, then tossed with crispy bacon, sauteed mushrooms, green onions, and thyme. This is a side dish with enough depth and texture to steal the spotlight from whatever main you serve it with.

Wild rice has a nutty, almost smoky flavor that pairs naturally with bacon and earthy mushrooms. The bacon cooks partially first, then the mushrooms and onions go into the same pan to soak up that rendered fat. Everything comes together after the rice finishes its long simmer.

Patience is part of the recipe. Wild rice takes a full 60 minutes to cook, sometimes longer. It absorbs water more slowly than regular rice, so don’t rush it. The grains should be split and tender, not crunchy.

Kitchen Tips

• Rinse the wild rice under cold running water before cooking. Lift it with your fingers as you rinse to wash away any debris.
• Don’t peek or stir too often during simmering. Wild rice needs steady, gentle heat to cook evenly.
• If the rice has absorbed all the water but is still firm, add a splash more and keep cooking. It’ll get there.
• Drain the bacon fat from the mushroom mixture before adding it to the rice. Too much grease weighs down the dish.

Variations

• Add dried cranberries and toasted pecans for a holiday side dish version.
• Use a mix of wild rice and long-grain brown rice to stretch the quantity and add variety.
• Swap mushrooms for roasted chestnuts in the fall for a more seasonal flavor.