Mushroom Wild Rice Pilaf
Earthy, hearty, and deeply flavorful, this Mushroom Wild Rice Pilaf is the ultimate side dish that pairs perfectly with a wide variety of mains. Featuring nutty wild rice simmered in broth for a tender bite, sautéed cremini mushrooms, aromatic onions, and garlic, and a touch of fresh thyme, this pilaf is a celebration of comforting, wholesome flavors. A finishing garnish of fresh parsley and optional slivered almonds adds a pop of freshness and crunch, making it as beautiful as it is delicious. Ready in under an hour, this easy recipe is perfect for weeknight dinners or holiday feasts, and it’s adaptable for both vegetarian and gluten-free diets. Whether served alongside roasted meats or as a standalone vegetarian dish, this pilaf delivers unforgettable taste and texture.
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Recipe Information
Ingredients
- 1 cup uncooked wild rice
- 2.5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup slivered almonds (optional)
Instructions
Rinse the wild rice under cold water using a fine mesh strainer, then set aside.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed wild rice, reduce the heat to low, and cover. Simmer for 40-45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
While the rice is cooking, heat the olive oil and butter in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet and sauté for 6-8 minutes, or until the mushrooms release their moisture and become golden brown.
Mix in the fresh thyme leaves, salt, and black pepper, stirring well to combine.
Add the cooked wild rice to the skillet with the mushroom mixture. Fold gently to combine all ingredients evenly.
Taste and adjust seasoning, adding more salt or pepper if needed.
Remove from heat and garnish with fresh parsley and slivered almonds, if using.
Serve warm as a side dish to complement meats, fish, or vegetarian mains.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 16.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
