Wild Rice with Cremini Mushrooms

Elevate plain rice to something a little more special with the help of just a few ingredients. If you don't have a wild rice blend, or are short on time, substitute three cups of cooked instant rice. Serve with pork loin, beef tenderloin, duck, or chicken.


6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 164
Caloriesfromfat 25 %
Fat 4.5 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 26.2 g
Fiber 1.4 g
Cholesterol 5 mg
Iron 1.4 mg
Sodium 315 mg
Calcium 22 mg


1 cup uncooked long-grain and wild rice mix
2 tablespoons sherry
3/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped shallots
4 cups chopped cremini mushrooms (about 1/2 pound)
1/4 cup finely chopped fresh parsley
1/4 teaspoon freshly ground black pepper


1. Cook rice according to package directions, omitting salt and fat. Stir in sherry and salt; cover and keep warm.

2. Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 2 minutes. Add mushrooms; sauté 4 minutes. Stir in rice mixture, parsley, and pepper.