Wild Rice and Mushroom Pilaf (Printable)

Nutty wild rice meets golden mushrooms in this hearty, aromatic pilaf with fresh herbs and vegetables.

# 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
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

# Preparation Steps:

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 Suggestions:

01 -
  • It transforms simple vegetables into something elegant enough for guests but easy enough for a Tuesday night.
  • Wild rice has this nutty, chewy texture that makes you feel like you're eating something special, even though it asks very little of you.
  • The whole thing comes together in one hour, which means you can have dinner ready before the sun sets.
02 -
  • Don't skip rinsing the wild rice—it removes starch and prevents the cooked rice from becoming gummy or clumping together.
  • When the mushrooms finish cooking, most of their liquid should be gone; if there's standing water, cook them a minute or two longer because that moisture will make the pilaf soggy.
03 -
  • Use a wooden spoon to fold the rice into the mushroom mixture, not a sturdy spoon or fork, because wild rice grains are delicate and will break if you're too rough with them.
  • Taste the pilaf after combining everything, because the broth and vegetables have already contributed salt and seasoning—you might need less than you think, or perhaps just a whisper of black pepper.
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