Wild Rice and Mushroom Pilaf (Printable Version)

Nutty wild rice paired with golden sautéed mushrooms in a savory, aromatic blend perfect for any table.

# 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 Steps:

01 - In a medium saucepan, bring wild rice, vegetable broth, and water to a boil. Reduce heat, cover, and simmer for 40 to 45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid if necessary.
02 - While rice cooks, heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot, and sauté for 5 to 6 minutes until softened.
03 - Add garlic and mushrooms to the skillet and cook for 6 to 8 minutes, stirring occasionally, until mushrooms are golden and their moisture has evaporated.
04 - Stir in thyme, bay leaf, salt, and pepper. Cook for 1 minute, then remove and discard bay leaf.
05 - Gently fold 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.

# Tips for Success:

01 -
  • The mushrooms release their moisture slowly, creating a silky texture that makes the whole pilaf feel more indulgent than it actually is.
  • It works as either a humble side dish or a completely satisfying vegetarian main, so you're never locked into one way of serving it.
  • Everything happens in two pans simultaneously, which means you're done cooking in under an hour without any stress.
02 -
  • If your wild rice finishes cooking but still seems crunchy, add a splash more water and cover it for another 5 minutes—every batch behaves a little differently depending on how old it is.
  • The mushrooms are your secret weapon for depth, so don't rush them or crowd the pan; they need heat and space to caramelize properly and lose their water.
03 -
  • Don't wash your mushrooms under running water—wipe them with a damp cloth instead so they stay firm and don't absorb extra moisture that will just steam away and waste their flavor.
  • If you're cooking this for guests, have all your vegetables prepped and waiting before you start the rice, so you're never caught scrambling when timing gets tight.
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