Wild Rice and Mushroom Pilaf (Print Version)

A nutty, flavorful pilaf with wild rice, mushrooms, and aromatic vegetables.

# What You'll 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 Make It:

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.

# Additional Tips::

01 -
  • The mushrooms release their deep umami flavor while the wild rice stays wonderfully chewy, creating a texture contrast that keeps you coming back for more bites.
  • It's the kind of side dish that secretly steals the show at dinner, earning compliments even from the meat-and-potatoes crowd.
  • You can make it ahead and reheat it gently without losing any of its charm, which means less stress on cooking day.
02 -
  • Don't skip the rinsing step for wild rice or you'll end up with a cloudy, slightly off-tasting dish that tastes like dust rather than nuttiness.
  • The mushrooms won't brown properly if your skillet is crowded or wet, so give them space and let them sit undisturbed for the first few minutes before stirring.
03 -
  • Toast your almonds yourself in a dry skillet for 3 to 4 minutes just before serving so they're fragrant and crispy rather than using pre-toasted ones that have been sitting in a bag.
  • Taste the dish before you serve it rather than just assuming it needs salt, because the broth already contributes sodium and the mushrooms add their own savory depth.
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