Wild Rice and Mushroom Pilaf (Printable Version)

Nutty wild rice meets earthy mushrooms in this satisfying vegetarian pilaf, perfect as a side or main course.

# Needed Ingredients:

→ Grains

01 - 1 cup wild rice, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1/2 cup water

→ Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 8 ounces cremini or button mushrooms, sliced
08 - 1 celery stalk, finely chopped
09 - 1 medium carrot, diced

→ Herbs and Seasonings

10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - 1 bay leaf
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - 1/4 cup toasted slivered almonds, optional

# Steps:

01 - In a medium saucepan, bring the wild rice, vegetable broth, and water to a boil. Reduce heat, cover, and simmer for 40 to 45 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if necessary.
02 - While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sauté for 5 to 6 minutes until softened.
03 - Add the garlic and mushrooms to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
04 - Stir in the thyme, bay leaf, salt, and pepper. Cook for another minute, then remove the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom mixture. Taste and adjust seasoning as needed.
06 - Transfer to a serving dish and garnish with fresh parsley and optional toasted almonds. Serve warm.

# Expert Advice:

01 -
  • The wild rice develops this incredible chewiness that makes each bite feel substantial without needing meat to anchor it.
  • Those sautéed mushrooms release their moisture right into your skillet, creating a subtle golden richness that coats every grain.
  • It's naturally vegetarian and gluten-free, but tastes like you spent hours fussing over the stove when really it's just organized prep and patience.
02 -
  • Do not skip rinsing the wild rice—that dusty coating will make the final dish feel gritty and bitter, a mistake I learned only once but never repeated.
  • Patience with mushroom cooking is everything; if you rush and the pan is too crowded, they'll steam rather than sauté, and you'll lose that subtle golden flavor.
  • Wild rice continues to absorb liquid even after the heat is off, so if your pilaf seems slightly loose when you finish, it will firm up as it sits for a few minutes.
03 -
  • If your wild rice seems watery after cooking, drain it in a fine-mesh strainer and let it sit for a minute—it will finish absorbing those final drops and fluff beautifully.
  • The bay leaf is mandatory not optional; it adds a subtle background note that prevents the dish from tasting one-dimensional, but remove it before serving because finding it is a surprise nobody wants.
Go Back