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Wild Rice with Mushrooms, Vegetables, and Golden Raisins

This vibrant wild rice dish, enriched with earthy mushrooms, sweet golden raisins, and aromatic spices, is a perfect addition to festive gatherings or everyday meals. Wild rice, known for its nutty flavor and chewy texture, pairs beautifully with sautéed vegetables and toasted pine nuts, creating a dish that is both hearty and elegant. The subtle sweetness of quince and raisins balances the savory elements, while a touch of ginger adds warmth and depth. Traditionally enjoyed in Mediterranean and Middle Eastern cuisine, this dish offers a delightful fusion of flavors and textures. Serve it molded into a decorative shape for an eye-catching presentation, garnished with fresh parsley and crunchy pine nuts.

Side | Mediterranean | Middle Eastern | Egg-Free | Gluten-Free | Halal | Kosher | Shellfish-Free | Soy-Free | Vegan | Vegetarian | Vegetable Pilaf | Pan | Pot | Sieve | Mushroom | Pine Nut | Raisin | Wild Rice | Boiling | Sautéing | Simmering | Stirring | Festive | Slow
Time to complete

Prep

20min

Cook

50min

Wait

10min

Total

1h 20min

Ingredients (Makes 6 portions)
  • 500 g (1.1 lb) wild rice
  • 2 L (8 cups) vegetable or chicken broth, or water
  • 2 tsp salt (adjust if using salted broth)
  • 4 tbsp olive oil
  • 1 tbsp butter (optional)
  • 2 medium onions, finely chopped
  • 2 large carrots, preferably organic, sliced into half-moons
  • 300 g (10.5 oz) button mushrooms, sliced
  • 1 medium quince, diced
  • 80 g (2.8 oz) golden raisins
  • 1 tsp ground ginger
  • Black pepper, to taste
  • 3 tbsp toasted pine nuts
  • 2 tbsp finely chopped parsley
Nutrition Information (per 100g)
  • Calories: 140
  • Fat: 4.5
  • Protein: 4.2
  • Carbohydrates: 22.8
  • Fiber: 2.5
Directions

Preparing the Wild Rice

  • 1. Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water.

Cooking the Wild Rice

  • 2. In a large pot, bring 1.5 L (6 cups) of broth or water to a boil. Add the wild rice and salt, stir, and cover. Simmer until the liquid is absorbed.
  • 3. Gradually add the remaining broth or water, stirring occasionally, and cook until the rice begins to split open, about 40-50 minutes. Remove from heat and cover with a damp towel.

Sautéing the Vegetables

  • 4. Heat the olive oil and butter in a large pan or pot over medium heat. Add the onions, carrots, and mushrooms, and sauté until softened.
  • 5. Stir in the ground ginger and black pepper. Add the quince and golden raisins, and cook briefly until the fruit is slightly softened.

Combining the Ingredients

  • 6. Fluff the cooked wild rice with two forks, then gently fold it into the sautéed vegetable mixture. Stir carefully to avoid crushing the grains.

Serving

  • 7. Lightly wet a round or rectangular mold with cold water, pack the rice mixture inside, then invert onto a serving platter.
  • 8. Garnish with toasted pine nuts and chopped parsley before serving.
Cookix's Secrets

Alternative Cooking Method

  • Cook the wild rice in a pressure cooker to reduce cooking time.

Alternative Proteins

  • Mix in cooked chickpeas or lentils for added protein and texture.

Bold Flavor Enhancements

  • Add a pinch of cinnamon or nutmeg for a warm, aromatic twist.

Cooking Wild Rice

  • Wild rice takes longer to cook than regular rice. Be patient and add liquid gradually to achieve the perfect texture.

Enhancing Flavor

  • For a deeper flavor, use homemade vegetable or chicken broth instead of water.

Healthier Variation

  • Replace butter with additional olive oil for a fully vegan version.

Presentation

  • Molding the rice before serving creates an elegant presentation, perfect for festive occasions.

Seasonal Tweaks

  • Substitute quince with apples or pears for a seasonal variation.