Wild Rice and Mushroom Pilaf (Printer-Friendly)

Nutty wild rice paired with golden sautéed mushrooms in this hearty, flavorful pilaf. Perfect for cozy dinners or special occasions.

# What You Need:

→ 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 ounces cremini or button mushrooms, sliced
08 - 1 celery stalk, finely chopped
09 - 1 medium carrot, diced

→ Herbs & Seasonings

10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
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

# How-To Steps:

01 - In a medium saucepan, bring the wild rice, vegetable broth, and water to a boil. Reduce heat, cover, and simmer for 40 to 45 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if necessary.
02 - While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sauté for 5 to 6 minutes until softened.
03 - Add the garlic and mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
04 - Stir in the thyme, bay leaf, salt, and pepper. Cook for another minute, then remove the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom mixture. Taste and adjust seasoning as needed.
06 - Transfer to a serving dish and garnish with fresh parsley and optional toasted almonds. Serve warm.

# Helpful Hints:

01 -
  • It's naturally vegetarian and gluten-free, so it works whether you're cooking for yourself or feeding people with specific needs.
  • The mushrooms become almost meaty and caramelized, making this feel substantial enough to be a main course, not just a side.
  • It takes less than an hour from start to finish, but tastes like you spent all afternoon in the kitchen.
02 -
  • Don't rush the mushrooms—they need that full 6 to 8 minutes to release their moisture and caramelize, which is what makes them taste rich instead of watery.
  • If your wild rice finishes cooking before the mushrooms are done, just let it sit covered off the heat; it won't hurt and actually keeps it warm for assembly.
03 -
  • Toast your almonds yourself in a dry skillet for 3 to 4 minutes before serving—the aroma and flavor are so much better than store-bought.
  • Use a wooden spoon when folding the rice and mushrooms together so you don't bruise the grains; metal tools tend to break them up.
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