Wild Rice and Mushroom Pilaf

This hearty and nutty Wild Rice and Mushroom Pilaf is a comforting dish that brings earthy flavors to your table. Featuring sautéed cremini mushrooms and aromatic herbs, it works beautifully as a savory side or a satisfying vegetarian main.

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As the wild rice simmers in vegetable broth, the kitchen fills with a nutty fragrance. Sautéing the carrots, celery, and onions until soft creates a rich foundation for the golden-brown mushrooms that define this dish.

Ingredients

• Grains: 1 cup wild rice (rinsed), 2 cups low-sodium vegetable broth, 1/2 cup water
• Vegetables: 2 tablespoons olive oil, 1 medium yellow onion (finely chopped), 2 cloves garlic (minced), 8 oz (225 g) cremini or button mushrooms (sliced), 1 celery stalk (finely chopped), 1 medium carrot (diced)
• Herbs & Seasonings: 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), 1 bay leaf, salt and freshly ground black pepper to taste
• Garnish: 2 tablespoons fresh parsley (chopped), optional 1/4 cup toasted slivered almonds

Instructions

Step 1

In a medium saucepan, bring the wild rice, vegetable broth, and water to a boil. Reduce heat, cover, and simmer for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if necessary.

Step 2

While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sauté for 5–6 minutes until softened.

Step 3

Add the garlic and mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.

Step 4

Stir in the thyme, bay leaf, salt, and pepper. Cook for another minute, then remove the bay leaf.

Step 5

Gently fold the cooked wild rice into the mushroom mixture. Taste and adjust seasoning as needed.

Step 6

Transfer to a serving dish and garnish with fresh parsley and optional toasted almonds. Serve warm.

Zusatztipps für die Zubereitung

For the best results, use a wide skillet when sautéing the mushrooms to ensure they brown instead of steaming. Rinsing the wild rice before cooking is essential to remove any excess starch or debris.

Varianten und Anpassungen

You can substitute part of the wild rice with brown rice to vary the texture. For an extra layer of complexity, add a splash of dry white wine to the skillet when the mushrooms are nearly finished cooking.

Serviervorschläge

This pilaf pairs exceptionally well with roasted poultry such as chicken or turkey, making it a staple for holiday meals. It also serves as a fantastic vegetarian entrée when served alongside a roasted vegetable salad.

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This wholesome Wild Rice and Mushroom Pilaf is a versatile and nutritious addition to any dinner table, offering deep, earthy flavors in every spoonful. Serve it warm and enjoy the perfect balance of grains and vegetables.

Recipe FAQs

→ Do I need to soak wild rice before cooking?

No soaking is required for wild rice. Simply rinse it thoroughly under cold water to remove any debris before adding it to the vegetable broth. Wild rice naturally takes longer to cook than other rice varieties, typically 40–45 minutes to achieve the ideal tender-chewy texture.

→ Can I make this pilaf ahead of time?

Yes, this pilaf reheats beautifully. Prepare the entire dish up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop with a splash of water or broth to refresh the grains. You may want to add fresh parsley just before serving.

→ What type of mushrooms work best?

Cremini or button mushrooms are ideal for their earthy flavor and meaty texture that holds up well during sautéing. Feel free to experiment with shiitake for extra umami, or use a mix of wild mushrooms like oyster and porcini for more complex flavor. Slice mushrooms evenly to ensure uniform cooking.

→ Is this dish gluten-free and dairy-free?

This pilaf is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions. Just ensure your vegetable broth is certified gluten-free, as some brands contain additives with gluten. The dish relies on olive oil rather than butter for sautéing, keeping it completely dairy-free.

→ Can I add protein to make it a complete meal?

Absolutely. Stir in cooked chickpeas, white beans, or diced tofu during the final step for added plant-based protein. For non-vegetarian versions, shredded chicken or turkey works wonderfully. You can also top with a fried or poached egg for a hearty breakfast-inspired variation.