Wild Rice and Mushroom Pilaf (Printable)

Nutty wild rice paired with golden sautéed mushrooms and aromatic vegetables create this hearty, satisfying dish.

# 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

# How-To:

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 until the rice is tender and most 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.

# Expert Tips:

01 -
  • The wild rice has this satisfying, slightly chewy texture that makes you feel like you're actually eating something substantial, not just pushing food around your plate.
  • Those mushrooms become almost caramelized if you give them time, creating this deep umami that tastes like you've been cooking all day when really you haven't.
  • It works as either a side dish next to roasted chicken or stands completely on its own as a vegetarian dinner, which means one recipe covers multiple situations.
02 -
  • Don't rush the mushrooms by cranking up the heat—they need time over medium to actually caramelize and release their liquid, otherwise they'll stay rubbery and bland no matter what else you do.
  • Wild rice takes exactly as long as it takes, and there's no shortcut, so start it before you start your vegetables and stop checking the clock.
03 -
  • Toast your almonds in a dry skillet for just a minute or two before scattering them on top so they taste fresher and more intentional than if you'd just grabbed them raw from the bag.
  • If your mushrooms are releasing too much liquid and the skillet looks like a soggy mess, just turn up the heat slightly and let that moisture actually evaporate instead of steaming everything, which changes the texture completely.
Return