Wild Rice and Mushroom Pilaf (Printable version)

A hearty, nutty blend of wild rice and golden mushrooms with aromatic vegetables.

# 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

# Step-by-step guide:

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 and discard 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.

# Expert Tips:

01 -
  • The mushrooms release their umami as they cook down, making this taste far richer than the ingredient list suggests.
  • One pot simmers away while you prep everything else, leaving you calm instead of rushed.
  • It works equally well alongside roasted chicken or standing alone as a vegetarian main that no one will feel like they're missing something from.
02 -
  • Wild rice continues to absorb liquid even after you've removed it from heat, so don't drain it too aggressively or it'll turn mushy by the time you plate it.
  • The mushrooms must reach that golden-brown stage or the dish tastes watery and flat; if you hear them squeaking in the pan, you're on the right track.
03 -
  • Toast your almonds in a dry skillet for two minutes before garnishing, because their flavor becomes exponentially better with just a little heat and attention.
  • If you're serving this to guests, prepare the rice and mushroom mixture separately and fold them together just before plating, so the rice stays light and distinct rather than absorbing all the moisture.
Go back