Long-Grain and Wild Rice with Mushrooms and Shallots
I wanted a quick and easy side dish to pair with the chicken I was making for dinner, so I grabbed a box of long-grain and wild rice and kicked it up a notch. I sautéed some mushrooms and shallots, then topped them with a bit of butter and soy sauce before combining them with the prepared wild rice mix. This easy long-grain and wild rice with mushrooms and shallots recipe couldn’t have been easier to make, and paired well with the mustard maple chicken thighs and green beans, red pepper, and shallot sauté.
Long-Grain and Wild Rice with Mushrooms and Shallots
Ingredients:
- 1 (4-oz) box of long-grain and wild rice mix, prepared per instructions
- 1 tbsp butter or olive oil
- 8 oz of button mushrooms, sliced
- 1 shallot, sliced
- 1 tsp butter
- 1-2 tsp soy sauce
- 1 tbsp fresh parsley, chopped
How to Make Long-Grain and Wild Rice with Mushrooms and Shallots
Prepare the rice in a large saucepan according to the package instructions.
Heat the tablespoon of butter or olive oil in a large skillet over medium heat. Once the pan is hot, add the mushrooms and leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes.
Add the additional teaspoon of butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.
Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley, gently fluff with a fork to combine.
Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.
Equipment
Ingredients
- 1 (4-oz) Box of long-grain wild rice mix prepared per instructions
- 1 tbsp butter or olive oil
- 8 oz of button mushrooms sliced
- 1 shallot sliced
- 1 tsp butter
- 1-2 tsp soy sauce to taste
- 1 tbsp fresh parsley chopped
Instructions
- Prepare the rice in a large saucepan according to the package instructions.
- Heat the tablespoon of butter or olive oil in a large skillet over medium heat. Once the pan is hot, add the mushrooms and leave them alone for 3-4 minutes before flipping them with a spatula; add the shallots and cook, stirring often, for 2-3 minutes.
- Add the additional teaspoon of butter and soy sauce to the pan and cook, stirring constantly, for 1 minute.
- Once the rice has finished cooking, mix in the mushroom mixture and most of the parsley, gently fluff with a fork to combine. Â
- Sprinkle the top with the last bit of parsley. Serve immediately. Enjoy.
This would be a delicious side with our holiday bird.
that looks great and very easy to make!
This looks delicious, Pam! I love that you turned a box of rice into a special side dish!
What a great addition to an already yummy side dish! Love mushrooms and shallots!
This looks absolutely delicious! I am now craving mushrooms at 9am.
Pam, this looks really…delicious!!!!!
What a great way to dress up a box of wild rice, lit ooks wonderful and it would go with so many entrees.
You sure turned a box of rice into something special
Do you have any tips on how to make rice fluffy?
My mom made a lot of boxed rice when I was a kid. I love how you doctored this up! That would have made my childhood dinners so much better.
Yum, this looks like the perfect side dish.
A lovely side dish!
Mushrooms, shallots and butter? Doesn’t get better than that!
My husband recently discovered that mushrooms are not evil and that he actually likes them, I think he would love this.
GREAT side dish! I need to go find the wild rice that I have tucked away in the pantry to make this.