Wild Rice with Mushrooms

Click here to see largerAcross the Great Lakes, a fresh crop of this versatile, nutritious grain will be harvested using traditional Native American methods involving canoes and beater sticks. (Be certain to check your state’s harvesting regulations for uncultivated “wild” wild rice.)  

As hunters and anglers, we understand the connection between our food source and the dinner table, and the healthy benefits that come from a diet based on the fish and game we harvest. You’ll find this side dish, with wild rice as the star ingredient, to be the ideal accompaniment to your wild game feast.


1½ cups uncooked, wild rice, rinsed to remove any debris 
4 10-ounce cans of consommé (beef or chicken, depending upon with which entree it will be paired)
¼ cup butter
1 cup chopped onion
½ cup chopped red bell pepper
½ cup chopped green bell pepper (or combination of yellow/ orange peppers)
1 cup sliced fresh mushrooms
1 cup cream (heavy cream is preferred, but half & half will work)
Optional: ½ cup chopped nuts  (walnuts, pecans, or hazelnuts) 
Sea salt and fresh ground pepper to taste


Soak the wild rice in a bowl of water for 2 to 3 hours. Drain.

In a saucepan with a tight-fitting lid, cook the rice in the consommé for approximately 1 hour over medium-low heat until the liquid is absorbed. 

Preheat oven to 350 degrees F. 

In a heavy skillet, melt the butter and sauté the peppers and chopped onion until the onion turns translucent. Add the mushrooms and (if desired) nuts, and cook just until mushrooms are tender. Combine this together with the rice and cream. Season with salt and pepper. Spoon into a buttered casserole dish.

Bake uncovered for 25 to 30 minutes until mixture bubbles and is heated through. Serve immediately.

Did you know? Researchers at the University of Minnesota determined that wild rice is extremely high in antioxidants? Additionally, that little kernel of rice contains more protein than most whole grains, and you’ll also enjoy the health benefits of magnesium, Vitamin B6, and fiber.

Note from the chef:

You can make your own consommé using the leftover carcass or bones of a cooked bird or big-game roast, but it is an involved process that will take several hours of simmering, cooling, reheating, and straining. The results, however, offer a superior taste and the maximum utilization of your natural harvest.

Categories: Cooking, Featured, Salads, Sides & Misc

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