Recipe: Wild Rice Sauté - Lois Ellen Frank

Lois Ellen Frank makes wild rice with mushrooms and summer corn

Try to find hand-harvested wild rice if you can, which is available from sources like Native Harvest. Filled with two types of earthy mushrooms and fresh summer corn, this is the perfect summer side.

To learn more, read "Native Flavor."

Recipe adapted from Lois Ellen Frank

Wild Rice Sauté
No Ratings
Learn to make wild rice sauté with cremini and shiitake mushrooms and fresh corn.
Prep Time
Cook Time
to 8 servings
Total time: 1 hour, 20 minutes
  • 5 tablespoons olive oil, divided
  • 2 cups thinly sliced stemless shiitake mushrooms (about 3½ ounces mushrooms)
  • 5 cups thinly sliced cremini mushrooms (about 12 ounces mushrooms)
  • 3 cups diced yellow onion (about 2 small onions)
  • 1½ cups fresh corn kernels (2 large cobs)
  • 4 cups cooked wild rice
  • 2 teaspoons kosher salt
  • 1¼ teaspoons freshly ground black pepper
  • Flaky sea salt, to taste
  1. In a large cast-iron pan over high heat, add 3 tablespoons of the olive oil and heat until hot but not smoking. Add the mushrooms and stir to coat them in oil. Reduce the heat to medium high and sauté, stirring very minimally, until the mushrooms are a deep golden brown and crispy on the edges, 6 to 8 minutes. Transfer to a sheet tray in a single layer and set aside.
  2. Return the pan to medium-high heat and add the remaining 2 tablespoons of olive oil. Add the onions and sauté until soft and beginning to turn golden brown on the edges, about 3 minutes. Add the corn kernels and cook, stirring once, 30 seconds. Add the cooked rice, salt and pepper, and stir until the rice is hot, about 2 minutes. Stir in the mushrooms and remove from the heat. Sprinkle with flaky salt and serve immediately. Makes 6½ cups.
Calories per Serving 216
Total Fat 9.2 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 29.4 g
Dietary Fiber 3.2 g
Total Sugars 3.5 g
Sodium 454.9 mg
Protein 5.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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