Wild Rice and Mushroom Pilaf (Printable)

Nutty wild rice meets earthy mushrooms in this hearty, satisfying pilaf.

# 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 and 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 to low, cover with a lid, and simmer for 40 to 45 minutes 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 chopped onion, celery, and carrot. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are softened.
03 - Add the minced garlic and sliced mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are golden brown and their excess moisture has evaporated.
04 - Stir in the thyme, bay leaf, salt, and pepper. Cook for 1 minute, then remove and discard the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom mixture using a wooden spoon. Taste and adjust seasoning as needed.
06 - Transfer the pilaf to a serving dish. Garnish with fresh parsley and toasted slivered almonds if desired. Serve warm.

# Expert Suggestions:

01 -
  • The nutty, slightly chewy texture of wild rice holds up beautifully against the deep umami of caramelized mushrooms, creating a dish that feels substantial without being heavy.
  • It's naturally vegetarian and gluten-free, but never tastes like a compromise or a limitation, only like you planned something thoughtful.
  • One pot of rice and one skillet means cleanup won't overshadow your sense of accomplishment.
02 -
  • Don't rush the mushrooms by cooking them over high heat or in a crowded pan; they need space and time to release their moisture and turn golden, not just warm and soft.
  • If your rice still has too much liquid when it reaches tenderness, drain it gently in a fine-mesh strainer rather than letting it sit waterlogged and mushy.
03 -
  • A splash of dry white wine stirred into the mushrooms halfway through cooking adds a subtle sophistication that your guests won't be able to name but will definitely notice.
  • If you own a rice cooker, you can cook the wild rice there while you handle the vegetables, which means two things cooking safely at once without any worry of burning.
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