Crunchy Wild Rice
Crunchy rice has been the latest trend over social media lately, so naturally I had to jump on board with my own version. If you haven’t seen crunchy rice salads, they consist of cooked rice that’s baked until crispy, then tossed with your favorite toppings.
My version is made from a California-grown wild rice blend, and served with sauteed mushrooms and onions that are cooked in a honey balsamic glaze.
I’m always in search of fun side dishes to change up our weekly dinners. This wild rice recipe comes together with minimal ingredients, and is made with one of my favorite rice varieties.
Wild rice is long, slender, and dark brown, and is perfect for mixing with white or brown rice in recipes. I love using it in salads or soups since it adds color and texture to tons of meals.
I created this recipe with the USA Rice Federation for National Rice Month in September, and just in time for the holiday season.
National Rice Month is a celebration of the U.S. rice industry, including its farmers, producers and manufacturers. Purchasing rice grown in the USA, like this California-grown wild rice, helps support local growers, while also reducing your food miles.
What you’ll need to make Crunchy Wild Rice
- Wild rice– I always opt for a wild rice blend for best texture and flavor
- Mushrooms- you’ll need one pack of baby bella mushrooms, sliced
- Yellow onion- one yellow onion, sliced in into strips
- Olive oil– I love using an extra-virgin olive oil to cook the veggies in
- Spices- salt, pepper and garlic powder
- Sliced almonds- to top the dish off with an added crunch
- Fresh parsley– for a pop of color
- You’ll start by cooking the wild rice as instructed on the package. Once cooked, let it cool slightly
- Preheat the oven to 400 F. Mix the rice with olive oil, salt and garlic powder then spread it evenly onto a parchment lined sheet pan
- Cook the rice for 30-40 minutes, flipping halfway through
- While the rice cooks, saute the onions in olive oil for about 10 minutes, then add in the sliced mushrooms
- Continue cooking the veggies for 10 minutes then pour in balsamic vinegar, honey, salt & pepper. Cook on low heat until caramelized
- Once the rice is ready, add it to a bowl with the veggies and top with almonds and fresh parsley. Serve right away for best texture
This dish is going to be on repeat this holiday season, and even for weeknight dinners. It’s simple to make, full of flavor, and a nutritious way to pack in veggies and whole grains into your week. I can’t wait for you guys to try it!
Thank you to the USA Rice Federation for sponsoring this post. I love working with brands I truly love and believe in.
Other ways to elevate your rice:
Orange Zested Rice
Mujadara (Rice and Lentils)
Crispy Rice with Spicy Cooked Salmon
Ingredients
- 1 cup California-grown Wild Rice blend
- 2 cups water or vegetable broth
- 1 yellow onion sliced in half then into strips
- 8 oz baby bella mushrooms sliced
- ¼ cup olive oil divided
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- ⅓ cup sliced toasted almonds
- Handful fresh parsley chopped
- 1 tsp garlic powder
- Salt & pepper
Directions
- Add the rice to a pot with a pinch of salt and the water. Cover and bring to a boil, then simmer for about 25 minutes, until the water is absorbed. Set aside and let cool.
- Preheat the oven to 400 F
- Transfer the rice to a parchment lined sheet-pan and drizzle with two tbsp of olive oil, 1 tsp of garlic powder and a pinch of salt. Mix together to coat evenly then flatten the rice onto the sheet-pan.
- Bake for 30-40 minutes until browned and crisp, flipping the rice halfway.
- While the rice bakes, heat a skillet on medium heat with the remaining two tbsp of olive oil.
- Add in the sliced onion and saute on medium heat for 8-10 minutes, tossing every couple of minutes.
- Add in the mushrooms and cook for another 5-7 minutes.
- Pour in the balsamic, honey and salt & pepper. Cook on medium/low for another 5-7 minutes. Taste and adjust salt as needed.
- Once the rice is crisp, add the mushrooms and onions to a serving bowl and top with the crispy rice, almonds and chopped parsley. **If you plan to prepare this in advance and serve later, I suggest mixing the rice and veggies right before serving.
- Serve right away for best results.
This worked exactly as written, thanks!