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Mushroom Asparagus Wild Rice

Mushroom and Asparagus Wild Rice works as a hearty main course and a beautiful side dish. This dish combines the earthly flavors of mushrooms with spring asparagus and wild rice.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 people
Calories 204kcal
Author Cindy Gordon (Vegetarian Mamma)



  • In a deep skillet heat the oil over medium heat. Saute onion, mushrooms and asparagus until mushrooms brown.
  • Add in thyme
  • Stir in rice and Braggs.
  • Pour saute mixture into an oiled 9x13 pan. Top with 3 cups of vegetable broth and 1 cup of water, gently stir.
  • Cover casserole and bake at 375 degrees F for 45 minutes.
  • Remove cover and bake for an additional 25-30 or until rice is soft.
  • Remove from oven. Remove cover and let stand for 5 minutes.
  • ENJOY!


This recipe was inspired by a rice pilaf recipe that was posted by Vegetarian Times.


Calories: 204kcal | Carbohydrates: 38g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 646mg | Potassium: 586mg | Fiber: 4g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg