Wild Rice and Shiitake Mushroom Pilaf
Elevate your dinner table with this hearty and flavorful Wild Rice and Shiitake Mushroom Pilaf. Packed with nutty, earthy tones, this versatile dish combines tender wild rice simmered in low-sodium vegetable broth with meaty shiitake mushrooms sautéed in olive oil. Fresh herbs like thyme, oregano, and parsley enhance the aromas, while toasted slivered almonds add a satisfying crunch. Perfect as a wholesome side dish or a plant-based main course, this pilaf is both nourishing and elegant. With just 15 minutes of prep and a hands-off simmer, it’s an easy, gluten-free recipe that’s bursting with cozy, umami-rich flavors. A must-try for anyone seeking a healthy dinner option that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups low-sodium vegetable broth
- 8 ounces shiitake mushrooms
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 large garlic cloves
- 1 teaspoon fresh thyme
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.25 cup slivered almonds (optional)
Instructions
Rinse the wild rice under cold water until the water runs clear. 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 45 minutes or until the rice is tender and has absorbed most of the liquid. Drain any excess liquid, if necessary, and fluff with a fork. Set aside.
While the rice is cooking, prepare the shiitake mushrooms. Remove the stems and slice the caps thinly. Discard the stems or save them for making broth.
Heat olive oil in a large skillet over medium heat. Add the onion, finely diced, and sauté for 3-4 minutes, until softened and translucent.
Add minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
Stir in the sliced shiitake mushrooms and cook for 5-7 minutes, until they are softened and golden brown.
Sprinkle the thyme, oregano, salt, and black pepper over the mushroom mixture, stirring to combine.
Add the cooked wild rice to the skillet with the mushrooms. Gently mix until everything is evenly combined and heated through.
Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust seasoning if needed.
Optional: Toast the slivered almonds in a dry pan over medium heat for 2-3 minutes until golden brown, stirring frequently. Sprinkle on top of the pilaf before serving.
Serve warm as a side dish or a main course. Enjoy!
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 13.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2152 mg | 46% | |
*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.
