Go Back

Wild Rice, Orzo & Mushroom Pasta

Tasty - easy - and an amazing side dish! I actually eat this as dinner when I'm home without the troops.
Author Carrie Hill


  • 6-8 C Chicken Stock Reserve 1/2 C for final product
  • 1 C Wild Rice prepared using chicken broth or stock according to package instructions
  • 1 C Orzo cooked in chicken broth
  • 1/2 C Onion minced
  • 8 oz Mushrooms sliced
  • 2 tsp Garlic minced
  • 1 Tbsp Coconut Oil
  • Salt
  • Pepper
  • Parsley
  • Parmesan Cheese


  1. Prepare the orzo and wild rice according to package instructions - but use chicken stock instead of water. You could also use vegetable stock if you wanted to keep this vegan/vegetarian. Wild rice doesn't absorb as much water as white or brown rice - but it does need to cook for a long time - don't be afraid to use a lot of water and just drain it when it's done. Refer the the photo to see what it looks like when it's done - it will curl up and expose the white inside of the grain.
  2. While the grains and pastas are cooking - slice your mushrooms and mince your onions and garlic.
  3. Heat the coconut oil in a saute pan and add onion and mushrooms - saute until mushrooms are nearly done, then add in the garlic and heat through.
  4. Add the orzo and wild rice into the mushroom mixture and stir well. Add in reserved 1/2 cup of stock and taste and season with salt and pepper as needed. Let simmer for just a few minutes so the stock can come together with the rest of the ingredients.
  5. Serve with a sprinkling of parmesan cheese and minced parsley.

Recipe Notes

Adapted from BakersBeans.ca