Wild Rice and Mushroom Pilaf (Print Version)

A hearty pilaf featuring nutty wild rice and golden sautéed mushrooms with aromatic vegetables, herbs, and seasonings.

# 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 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, 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 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 nutty, chewy texture of wild rice feels way more interesting than regular white rice and keeps you satisfied.
  • You can make it entirely on the stovetop without fussing, and it's naturally vegetarian but hearty enough to serve as the main event.
  • Those earthy mushrooms get golden and caramelized, tasting almost meaty without any actual meat involved.
02 -
  • Don't skip rinsing the wild rice—it removes a thin coating that can make the finished dish taste slightly off or cloudy.
  • The mushrooms absolutely must cook until their released moisture evaporates and they turn golden; if you pull them out too early, they'll taste watery and bland instead of rich and deep.
  • Folding the rice in gently rather than mixing vigorously keeps each grain separate and fluffy instead of mushy.
03 -
  • Toast your own almonds in a dry skillet for two minutes before adding them—homemade toasted nuts taste dramatically better than pre-packaged, and it takes almost no time.
  • If your wild rice still looks crunchy after 45 minutes, it's fine—some batches vary; just cook it another 5 minutes and it'll soften up without falling apart.
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