Pacific Northwest Mushroom Wild Rice Pilaf
Discover the rustic elegance of the Pacific Northwest Mushroom Wild Rice Pilaf, a wholesome dish that combines earthy flavors with a touch of refinement. This recipe pairs a nutty wild rice blend with a medley of savory cremini and shiitake mushrooms, sautéed to golden perfection in olive oil and butter. Aromatic garlic, fresh thyme, and a splash of lemon juice brighten each bite, while chopped parsley adds a vibrant finish. Simmered in vegetable broth, the rice achieves perfect tenderness, making it the ideal base for this hearty yet sophisticated side dish. Whether served alongside roasted meats or enjoyed as a vegetarian main course, this pilaf is a celebration of nature’s bounty and Pacific Northwest flair. Perfect for dinner parties or weeknight meals, it’s a flavorful journey for the senses!
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Recipe Information
Ingredients
- 1 cup wild rice blend
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 4 ounces shiitake mushrooms
- 1 medium, finely chopped yellow onion
- 2 cloves, minced garlic
- 1 teaspoon fresh thyme leaves
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Rinse the wild rice blend in cold water and drain well.
In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, prepare the mushroom mixture. Heat olive oil and butter in a large skillet over medium heat.
Clean the cremini and shiitake mushrooms with a damp paper towel and slice them thinly. Add the mushrooms to the skillet and cook for 8–10 minutes, stirring occasionally, until softened and golden brown.
Add the chopped onion to the skillet and sauté for 5 minutes until translucent. Stir in the minced garlic and thyme, and cook for 1 additional minute until fragrant.
Season the mushroom mixture with salt and black pepper. Stir in the lemon juice for a hint of brightness.
Once the rice is cooked and fluffed, add it to the skillet with the mushroom mixture. Toss gently to combine.
Sprinkle the chopped parsley over the pilaf and adjust seasoning to taste.
Serve warm as a side dish with roasted meats or as a standalone vegetarian main dish.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 25.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3451 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.
