Wild Rice and Mushroom Pilaf
Earthy, hearty, and packed with flavor, this Wild Rice and Mushroom Pilaf is a wholesome dish that showcases the best of autumnal ingredients. Featuring nutty wild rice simmered in vegetable broth and paired with tender cremini mushrooms, caramelized onions, and a hint of garlic, this recipe delivers layers of rustic goodness in every bite. Fresh thyme, parsley, and a sprinkle of toasted almonds add aromatic depth and texture, making it a perfect side dish or a satisfying vegetarian main course. Ready in under an hour with simple, nutrient-rich ingredients, this pilaf is both a comforting and elegant addition to your table. Whether you're hosting a dinner party or preparing a cozy weeknight meal, this recipe is a delicious way to elevate your cooking game while staying naturally gluten-free and dairy-free.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 8 ounces cremini mushrooms
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons flat-leaf parsley
- 0.25 cup toasted almonds
Instructions
Rinse the wild rice under cold water in a fine mesh strainer and set aside.
In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the grains have split. Drain any excess liquid, fluff with a fork, and set aside.
While the rice cooks, finely dice the yellow onion and mince the garlic cloves. Clean and slice the cremini mushrooms.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until the onion is softened and translucent.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Stir in the fresh thyme leaves, salt, and black pepper. Cook for 1-2 more minutes to allow the flavors to meld.
Add the cooked wild rice to the skillet with the mushroom mixture. Stir to combine and cook for an additional 2-3 minutes, ensuring the rice is heated through and evenly mixed.
Remove the skillet from the heat and stir in the chopped flat-leaf parsley and toasted almonds.
Taste and adjust seasoning as needed. Serve warm as a main dish or side dish.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 727 mg | 15% | |
*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.
