Wild Rice with Mushrooms

Riz Sauvage Forestière

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

WILD RICE, a purely North American product still harvested to a large degree by Native Americans, is becoming a present-day classic in France. Some of their finest restaurants import it to offer on their menus. I find that its earthy color and flavor, combined with its slightly crunchy texture, make it an ideal companion for duck, squab, and game birds in general.


  • 8 ounces wild rice, rinsed in cold water
  • 4 tablespoons (½ stick) butter
  • 1 small onion or 3 shallots, chopped
  • ¾ pound cultivated or wild mushrooms, washed, dried, and chopped
  • 4 chicken livers, chopped (optional; see Note)
  • ¼ teaspoon salt
  • teaspoon freshly ground pepper
  • 10 sprigs parsley, chopped


    1. Place the wild rice in a large saucepan with 5 quarts of water. Bring to a boil and cook until the rice grains open and are tender, 45 minutes to 1 hour. Drain and rinse the rice under cold water. Set aside.
    2. In a 12-inch skillet, melt the butter over medium-low heat. Add the onion and cook until softened but not browned, about 3 minutes. Add the mushrooms, turn the heat to high, and cook until lightly browned, about 3 minutes. Add the livers and cook quickly, about 30 seconds. Season with the salt and pepper and add the mixture to the rice. Stir in the parsley; taste and adjust the seasoning, if necessary.
    3. Reheat the rice mixture, covered, in a water bath (bain-marie) or in a 200°F oven until hot, about 15 minutes, stirring occasionally. Serve.