Wild Rice with Snow Peas and mushrooms is a fabulous rice side dish recipe with a great combination of flavors.
Are you always on the hunt for good side dishes to serve with chicken, pork tenderloin, roast beef and other main dishes? This is a delicious side dish. Why make plain white rice when you can opt to make Wild Rice with Snow Peas instead? This rice has mushrooms and water chestnuts mixed in too. If you aren’t into mushrooms, you can always leave them out.
- wild rice
- green onions
- chicken broth
- snow peas
- water chestnuts
- fresh mushrooms
- vegetable or canola oil
- salt and pepper
How to make Wild Rice with Snow Peas and Mushrooms:
- Rinse the wild rice! Wild rice can have debris or dust on it (even in the package!), so just give it a quick rinse in a fine strainer.
- Chop your green onions. Chop the white part of the green onion finely. And then chop the green part into 1-inch lengths.
- Melt butter in a saucepan. Add the white onion and sauté. Add the rice, salt and chicken broth. Cover the saucepan, and simmer to cook the rice. It should take about 35 minutes to become tender. Add additional broth as it cooks, if needed.
Heat oil in a skillet, and then sauté mushrooms, green onions, snow peas and water chestnuts until all are softened.
Add the vegetables to the cooked wild rice. Stir to combine, and season with salt and pepper. That’s it!
Wild rice has great texture all on its own. But this rice has an amazing variety of textures and flavors. There is crunch from the water chestnuts! Snow peas and mushrooms are yummy veggie additions too.
Wild Rice with Snow Peas and Mushrooms
- 2 whole green onions, chopped
- 1 tablespoon butter
- 1 cup wild rice, rinsed and drained
- 1 teaspoon salt
- 2 cups chicken broth (or more, as needed)
- One 6-ounce package frozen snow peas (thawed, drained and cut into pieces)
- One 8-ounce can water chestnuts, drained and chopped
- 1 cup sliced fresh mushrooms
- 2 tablespoons vegetable or canola oil
- salt and freshly ground black pepper, to taste
- Cut the green onion stems into 1-inch lengths. Finely chop the white part of the green onions.
- In a large saucepan, melt the butter. Add the white onion and sauté. Add the rice, salt and chicken broth. Bring to a boil, stir and reduce the heat. Cover and cook over low heat until the rice is tender and the liquid is absorbed (about 35 minutes). If necessary, add more broth as the rice cooks.
- Heat the oil in a separate skillet. Add the mushrooms and sauté for a few minutes. Add the green onion stems, snow peas and water chestnuts and sauté lightly.
- Add the sautéed vegetables to the cooked rice. Add salt and pepper, as desired to taste.
- Substitute fresh snow peas for frozen, if you'd like.
- *If preparing this recipe as GLUTEN-FREE, just be sure to use brands of wild rice and chicken broth that are known to be GF.