Wild Rice and Crimini Mushrooms

Sherry Blizzard


I am making a beautiful Rosemary, Lemon and Garlic Leg of Lamb for Christmas dinner. I wanted something as earthy to accompany this meal and immediately thought of mushrooms and wild rice. There is just something comforting about eating real food on special days like today. It was magical!


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5 Min
1 Hr
Stove Top


  • 1 box
    8 oz. wild rice
  • 5 c
    roasted garlic and onion infused beef broth *see notes
  • 6 Tbsp
  • 1 box
    crimini mushrooms, sliced thin
  • ·
    salt and pepper
  • 1/3 c
    extra dry sherry

How to Make Wild Rice and Crimini Mushrooms


  1. *** Note *** I get the Garlic and Onion Infused Beef Broth in the soup isle at Safeway. If you can't get this, just use a good quality beef stock.
  2. Bring the broth to a boil. Add rice. Simmer for almost an hour stirring now and then. Drain the broth from the rice (reserve that broth....I'm going to use in the gravy I will make for the Leg of Lamb)
  3. In a skillet, melt 6 TBSP of butter and caramelize the sliced mushrooms (about 10 minutes on med/high heat). Add salt and pepper (start with just a pinch or two). Slowly add the Sherry. Let it bubble and cook down but still has some liquid. Add mushrooms to the rice and stir together. Add the final salt and pepper to taste.

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About Wild Rice and Crimini Mushrooms

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