Skip to main content New<> this month
Get the Allrecipes magazine

Vegetable Wild Rice

Rated as 4.45 out of 5 Stars

"Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  1. In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain.
  2. In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

Reviews

Read all reviews 16
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for a dinner party and everyone enjoyed. It was very easy to prepare. If you are pressed for time the evening of the meal, I suggest cooking the rice the night before and then mixi...

Most helpful critical review

Flavors were great! I used fresh rosemary and thyme from my garden. I'm rating it lower because there is way too much liquid in this. My gut instinct from the beginning was that it was too mu...

Most helpful
Most positive
Least positive
Newest

I made this for a dinner party and everyone enjoyed. It was very easy to prepare. If you are pressed for time the evening of the meal, I suggest cooking the rice the night before and then mixi...

Flavors were great! I used fresh rosemary and thyme from my garden. I'm rating it lower because there is way too much liquid in this. My gut instinct from the beginning was that it was too mu...

I halved this recipe and used fresh thyme and rosemary since I'm growing both. I did have to adjust the liquid and cooking time since the rice I was using was a blend. I love the combination of ...

This is really good! I changed it up a little because I wanted to use my rice cooker. I cooked the veggies (plus a carrot) in a pan on the stove, then combined them with the rice (half wild, hal...

Very good. Great flavor. I followed the recipe (except for reducing salt to a pinch) and I added some toasted pecans at the end, which were fabulous. I would make this again

This rice was amazing. I used a little bit of roasted red pepper, carrots, mushrooms and peas as the veggies though, and added 1tbsp of butter to the rice water to give it a richer taste. This...

Five star excellent, based on the fact that I used half long grain white rice and half wild rice. I'm not so sure either Hubs or I would care for it so much with just the wild rice. Because of...

This is one good dish. It is a GREAT starting point.I altered it a bit by using all chicken broth and a mix of shallots and scallions. I also doubled the mushroom amount and used shitakes (I t...

Absolutely delicious! I cheated and used Uncle Ben's wild rice mix, then put the sauteed veggies on top. Turned out great!