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Wild Rice with Mushrooms and Chestnuts Recipe

wild rice with mushrooms and chestnuts

You are in for a treat! Perfect with roast turkey. Whatever dish you might be making with wild rice, I always recommend a brief soak before cooking, which encourages the opening of the grain, which wild rice is so prized for. Vacuum-packed chestnuts are ideal year-round, as they are not only delicious, but they are fully cooked and peeled, saving you the pesky task of peeling them yourself!

  • Duration
  • Cook Time
  • Prep Time
  • 12Servings


  • 3 cups wild rice
  • ¼ cup olive oil
  • 1 ½ pounds shitaki, caps only, sliced
  • 4 shallots, thinly sliced
  • 6 bay leaves, or 1 teaspoon ground
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 1 6- oz bag or 2 3-oz bags vacuum-packed chestnuts, crumbled


1 Soak the rice in water to cover for about 1 hour, then drain
2 Meanwhile heat the oil in a large skillet add the mushrooms and shallots, and sauté until most liquids evaporate.
3 Add all but last ingredient, plus 9 cups water, and bring to a boil. Cover pot and bring to a simmer.  Cook 45 minutes. Stir in the chestnuts, and cook a few more minutes, until the rice grains open slightly, exposing their white “buds”. Serve hot.

Source: levanacooks