Wild Rice

How do you like your rice? I like my rice WILD! Wild with lots of fresh herbs and mushrooms. Lots of fresh ingredients. 

My sister-in-law made the best wild rice when we gathered together at my outlaws during the holidays many moons ago. It was wonderful. Fragrant. Lots of texture. Earthy. Wholesome. It was beautiful and emanated all of the whole and wild within her. Because I can’t just teleport her here, I thought I’d make some wild rice in her honor. A little bit of wild. A little bit of home.


Wild Rice | www.figsandcream.com

 Isn’t it beautiful! Can you smell it?

Wild Rice | www.figsandcream.com

 Dark, wild rice grains. Fresh, green herbs. Mushrooms. Pieces of squash. Any kind will do. Like pumpkin? Throw it in. Like Butternut squash? Put that in. This time, I made it with Delicata squash.

This is a link to the broth I use: Imagine Broth No Chicken Organic 32.0 OZ

This is a link to the bouillon I use:  Edward & Sons Not-Chick’n Bouillon Cubes, 2.5-Ounce Boxes (Pack of 12)

Wild Rice | www.figsandcream.com

It was delicious. It reheats pretty well, too. We really enjoyed it. I hope you do, too.

Thank you for visiting,


Wild Rice
Serves 20
Fresh herb and mushroom wild rice.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
106 calories
20 g
3 g
2 g
5 g
1 g
106 g
101 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 106
Calories from Fat 13
% Daily Value *
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 3mg
Sodium 101mg
Total Carbohydrates 20g
Dietary Fiber 2g
Sugars 1g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 C. wild rice
  2. 3 C. No Chicken Broth (or vegetable broth or chicken broth)
  3. 2 cubes Not-Chick'n bouillon cubes
  4. 2 C. water
  5. 1 onion, diced
  6. 2 tsp. garlic, crushed
  7. 2 Tbsp. butter or olive oil
  8. 8 oz. package of mushrooms (I used Baby Bellas.)
  9. 1 celery stalk, diced
  10. 1 tsp. fresh sage, chopped
  11. 1 tsp. fresh marjoram
  12. 1/2 c. fresh Italian parsley
  13. Salt & pepper to taste
  1. Rinse the wild rice. Put the wild rice into a pot. Add the broth, bouillon cubes, and water. Cover the pot. Over medium heat, bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes. While the rice is cooking, prep the remaining ingredients. In a large pot, sauté the diced onion in the butter, or olive oil, until the onion is slightly transparent. Add the celery and garlic. Add the mushrooms and continue to sauté until golden brown. Add half of the sage and marjoram and stir well. Set the mixture aside until the wild rice is done. I used Delicata squash this time. I placed two, 1-inch slices on one side of the squash and placed it on a plate. I microwaved it for 5 minutes. When it's done, carefully peel and dice. Add to the sautéed mixture. When the wild rice is done, add it to the mixture and stir well. Add the remaining ingredients and stir well.
  2. Serve & enjoy!
  1. You can experiment with the type of squash you use. Pumpkin, Butternut, and Delicata all work well.
  2. Wild rice reheats well in the microwave.
Figs & Cream http://www.figsandcream.com/


  1. So I actually couldn’t stand wild rice growing up, but this recipe looks yummy and I think I will have to give it a go!

  2. Oh man, that looks AMAZING!! Send me a dish!!

  3. Great timing since I was just thinking about Thanksgiving. Wild rice is always such a lovely addition to the holiday.

  4. This looks absolutely amazing! I can’t wait to try the recipe. Thanks for sharing. Pinned :)

  5. I love wild rice! I never cooked it with chicken broth but it sounds delicious. Great idea!