Mushroom and Thyme Wild Rice Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty grain bowl featuring earthy mushrooms, aromatic thyme, and nutty wild rice. This Mediterranean-inspired vegetarian recipe, ready in about 70 minutes, pairs wild rice blend, cremini mushrooms, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Mediterranean cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup wild rice blend under cold water until water runs clear. In a saucepan, combine rice with 2 cups water and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender and water is absorbed.
  2. Step 2: While rice cooks, slice 12 oz cremini mushrooms into 1/4-inch thick pieces. Finely chop 1 shallot.
  3. Step 3: Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add chopped shallot and cook for 2 minutes until translucent.
  4. Step 4: Add sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and moisture evaporates.
  5. Step 5: Deglaze the skillet with 1/4 cup white wine, scraping up browned bits. Simmer for 2 minutes until wine reduces by half.
  6. Step 6: Stir in 1 cup vegetable broth and 2 tbsp fresh thyme. Simmer for 5 minutes until liquid reduces slightly.
  7. Step 7: Fluff cooked wild rice with a fork, then fold in mushroom mixture. Stir in 1 tsp lemon zest and adjust seasoning with salt and pepper.

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