Wild Rice and Mushroom Pilaf (Print)

A hearty pilaf featuring nutty wild rice and earthy sautéed mushrooms, ready in one hour.

# Components:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1/2 cup water

→ Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 8 oz cremini or button mushrooms, sliced
08 - 1 celery stalk, finely chopped
09 - 1 medium carrot, diced

→ Herbs & Seasonings

10 - 1 teaspoon fresh thyme leaves
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup toasted slivered almonds (optional)

# Directions:

01 - Bring wild rice, vegetable broth, and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid.
02 - Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot. Sauté for 5-6 minutes until vegetables are softened and fragrant.
03 - Add garlic and mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated completely.
04 - Stir in thyme, bay leaf, salt, and pepper. Cook for 1 minute to release flavors, then remove and discard the bay leaf.
05 - Gently fold cooked wild rice into the mushroom mixture. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Transfer to a serving dish. Garnish with fresh chopped parsley and toasted almonds if using. Serve warm.

# Expert Advice:

01 -
  • The nutty wild rice and earthy mushrooms create layers of flavor that feel sophisticated but take zero actual skill to achieve
  • It is one of those rare dishes that somehow tastes better the next day, making it perfect for meal prep or unexpected leftovers
02 -
  • Wild rice has a tough outer hull that takes longer to cook than regular rice, so be patient and do not rush the simmering process
  • Draining any excess liquid after the rice finishes cooking prevents the final pilaf from becoming soggy or mushy
03 -
  • Toasting the almonds in a dry pan for just 2 to 3 minutes until fragrant makes a huge difference in their flavor
  • Letting the cooked rice sit covered for 5 minutes off the heat before fluffing helps the grains separate perfectly
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