Wild Rice and Mushroom Pilaf (Printable View)

A hearty pilaf featuring wild rice and earthy mushrooms, ready in one hour.

# Needed Ingredients:

→ 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

# Directions:

01 - In a medium saucepan, bring the wild rice, vegetable broth, and water to a boil. Reduce heat to low, cover, 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 until 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 moisture has evaporated.
04 - Stir in the thyme, bay leaf, salt, and pepper. Cook for 1 minute more, 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 the pilaf to a serving dish. Garnish with fresh chopped parsley and toasted slivered almonds if desired. Serve warm.

# Expert Hints:

01 -
  • It tastes like comfort food without requiring you to stand at the stove constantly fussing over it.
  • The nutty, slightly chewy texture of wild rice keeps things interesting in a way white rice never could.
  • Works as a side dish or a complete vegetarian meal depending on what you're in the mood for.
02 -
  • Don't drain the wild rice aggressively like you would pasta, because you want those little grains to absorb every last bit of flavor from the cooking liquid.
  • If your mushrooms release a lot of moisture during cooking, let it evaporate completely or your pilaf will be soggy instead of beautifully textured.
  • Taste everything before serving because the seasoning needs to be adjusted based on your broth, which varies by brand.
03 -
  • Toast your almonds yourself in a dry skillet for about 3 minutes if you have the time, because store-bought toasted ones sometimes taste stale by comparison.
  • A splash of good white wine added when you're sautéing the mushrooms gives you this subtle complexity that people will notice but won't be able to identify.
  • If your wild rice isn't tender after 45 minutes, don't panic, just add a few tablespoons more water and keep simmering until it gets there.
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