Pin My apartment smelled incredible the first time I made this pilaf on a gray November afternoon. The wild rice had been sitting in my pantry for months, and those mushrooms were starting to look questionable, so I threw everything together without much thought. Two hours later, my roommate came home and immediately asked what restaurant I had ordered from.
I served this at a small dinner party last winter, and my friend who claims to hate mushrooms went back for seconds. She texted me the next morning asking for the recipe, which is basically the highest compliment I can imagine receiving for food.
Ingredients
- 1 cup wild rice: Rinsing thoroughly removes debris and helps the grains cook evenly, so do not skip this step even if you are feeling lazy
- 2 cups low-sodium vegetable broth: Using low-sodium broth lets you control the salt level since different brands vary wildly in sodium content
- 1/2 cup water: The extra water prevents the rice from absorbing too much broth flavor and becoming overly salty
- 2 tablespoons olive oil: This is just enough to sauté the vegetables without making the final dish feel heavy or greasy
- 1 medium yellow onion: Finely chopped so it virtually disappears into the pilaf while providing a subtle sweet backbone
- 2 cloves garlic: Minced fresh garlic adds aromatic depth that powder simply cannot replicate in this dish
- 8 oz cremini or button mushrooms: Cremini mushrooms have a slightly deeper flavor, but button mushrooms work perfectly fine if that is what you can find
- 1 celery stalk: Finely chopped celery adds a subtle crunch and aromatic quality that rounds out the vegetable base
- 1 medium carrot: Diced small so it cooks through in the same amount of time as the other vegetables
- 1 teaspoon fresh thyme leaves: Fresh thyme pairs beautifully with both mushrooms and wild rice, though dried works in a pinch
- 1 bay leaf: This humble leaf infuses the rice with a subtle aromatic depth while it simmers
- Salt and freshly ground black pepper: Taste and adjust at the end since the broth already contains sodium
- 2 tablespoons fresh parsley: Chopped fresh parsley adds a bright pop of color and fresh flavor to finish the dish
- 1/4 cup toasted slivered almonds: Completely optional but adds a lovely crunch and nutty flavor that complements the wild rice
Instructions
- Get the rice going first:
- Bring the wild rice, vegetable broth, and water to a boil in a medium saucepan, then reduce heat to low, cover, and let it simmer gently for 40 to 45 minutes until tender.
- Sauté the base vegetables:
- While the rice cooks, heat olive oil in a large skillet over medium heat and add the onion, celery, and carrot, cooking for 5 to 6 minutes until softened and fragrant.
- Add the aromatics:
- Stir in the garlic and mushrooms, cooking for 6 to 8 minutes until the mushrooms are golden and have released most of their moisture.
- Season the mixture:
- Add the thyme, bay leaf, salt, and pepper, cooking for just one minute more before removing and discarding the bay leaf.
- Combine everything:
- Gently fold the cooked wild rice into the mushroom mixture, tasting and adjusting the seasoning as needed.
- Finish and serve:
- Transfer to a serving dish and garnish with fresh parsley and toasted almonds if using, then serve warm while the flavors are at their peak.
Pin This recipe became my go-to contribution to family gatherings after my mother actually requested it for Thanksgiving instead of her usual stuffing. That is when I knew it was something special.
Making It Your Own
A splash of dry white wine when you sauté the mushrooms adds a lovely depth, and substituting half the wild rice with brown rice creates a completely different texture while keeping the spirit of the dish intact.
Perfect Pairings
This pilaf holds its own alongside roasted chicken or stood up as a vegetarian main with a simple green salad. The earthy flavors also complement roasted root vegetables beautifully.
Make Ahead Strategy
The entire pilaf can be made a day ahead and refrigerated, then gently reheated with a splash of water or broth to refresh it. The flavors actually meld and improve overnight.
- Store cooked wild rice and mushroom mixture separately for the best texture if making ahead
- Reheat covered in the oven at 350°F for about 20 minutes to avoid drying out
- Add the fresh parsley and almonds just before serving so they maintain their crunch and vibrant color
Pin There is something deeply satisfying about a dish that looks impressive on the table but comes together with such simple ingredients and minimal fuss.
Recipe Q&A
- → What makes wild rice different from regular rice?
Wild rice is actually a semi-aquatic grass rather than true rice. It has a chewy texture, nutty flavor, and longer grains that hold their shape well during cooking. The outer hull is tougher than white rice, giving it more structure and bite in finished dishes.
- → Can I make this pilaf ahead of time?
Yes, this pilaf reheats beautifully. Prepare the entire dish and store it in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth to refresh the texture.
- → What mushrooms work best in this pilaf?
Cremini or button mushrooms provide excellent flavor and texture. For more variety, try combining cremini with shiitake for deeper umami, or add dried porcini mushrooms rehydrated in the cooking liquid for intense earthiness.
- → Is wild rice gluten-free?
Wild rice is naturally gluten-free, making this pilaf suitable for those avoiding gluten. Always verify that your vegetable broth is certified gluten-free, as some brands contain gluten-based additives or flavorings.
- → How do I know when wild rice is fully cooked?
Properly cooked wild rice grains will burst open slightly, revealing the white interior. The texture should be tender but still slightly chewy, with a pleasant nuttiness. Taste test a few grains - they should be tender throughout but not mushy.