Pilaf of Wild Rice Mushrooms and Leeks
Elevate your dinner table with this Pilaf of Wild Rice, Mushrooms, and Leeks—a recipe that combines earthy flavors, hearty textures, and vibrant freshness in a single dish. Featuring nutty wild rice simmered in water and vegetable broth for maximum flavor, this pilaf is enhanced by a medley of buttery sautéed leeks, golden mushrooms, and aromatic garlic. A dash of fresh thyme and parsley adds an herbaceous finish, making it a perfect pairing for roasted meats or a standalone vegetarian delight. Ready in under an hour, this wholesome recipe is as comforting as it is elegant, ideal for weeknight meals or special occasions. Rich in nutrients and simple to prepare, this pilaf showcases seasonal ingredients and is an excellent way to enjoy the rustic charm of wild rice.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium leeks (white and light green parts only, sliced into thin rounds)
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Rinse the wild rice thoroughly under cold running water and drain well.
In a medium saucepan, combine the wild rice, water, and vegetable broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and some grains have burst. Drain any excess liquid and set the rice aside.
While the rice cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the sliced leeks to the skillet and sauté for 4-5 minutes, or until they are softened but not browned.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring frequently, for 6-8 minutes, or until the mushrooms have released their moisture and are golden brown.
Sprinkle the thyme, salt, and black pepper over the mushroom mixture and stir to combine.
Add the cooked wild rice to the skillet and gently fold it into the mushroom and leek mixture until everything is well combined and heated through, about 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Transfer the pilaf to a serving dish and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 14.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 171 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2030 mg | 43% | |
*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.
