Oven Baked Wild Rice Pilaf with Mushrooms
Elevate your side dish game with this hearty and flavorful Oven Baked Wild Rice Pilaf with Mushrooms! Packed with wholesome ingredients like nutty wild rice, earthy mushrooms, and a medley of sautéed vegetables, this one-pot recipe delivers a perfect balance of textures and savory flavors. Baking in vegetable broth ensures the rice stays tender and infused with deep, aromatic notes of garlic and thyme. Effortlessly prepared in an oven-safe skillet or Dutch oven, this comforting pilaf is ideal for weeknight dinners or as a show-stopping accompaniment for special occasions. Garnish with a sprinkle of fresh parsley for a vibrant finishing touch. Whether you’re looking for a vegan, gluten-free option or a wholesome grain-based dish, this baked wild rice pilaf is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups wild rice
- 3.5 cups vegetable broth
- 2 tablespoons olive oil
- 2 cups white or cremini mushrooms
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the wild rice thoroughly under cold running water and set aside to drain.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery to the skillet, and sauté for 3-4 minutes until softened.
Stir in the minced garlic, mushrooms, dried thyme, salt, and black pepper. Cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown slightly.
Add the rinsed wild rice to the skillet and stir to combine with the vegetables.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Cover the skillet or Dutch oven tightly with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 50-55 minutes, or until the wild rice is tender and has absorbed most of the liquid.
Remove the skillet from the oven and let the pilaf rest, covered, for 5 minutes before fluffing with a fork.
Top with freshly chopped parsley for garnish, if desired, and serve warm.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 23.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3410 mg | 73% | |
*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.
