Wild Rice and Mushroom Pilaf (Print version)

A nutty, satisfying wild rice blend with golden mushrooms and aromatic vegetables.

# What You'll Need:

→ 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

# How to Make:

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 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 Tips:

01 -
  • The wild rice keeps its texture and won't turn mushy, which honestly feels like a small victory every time.
  • Those sautéed mushrooms develop a deep, savory richness that makes vegetarians and meat-eaters equally satisfied.
  • It's forgiving enough to make on a weeknight but elegant enough to set beside a roasted chicken at dinner parties.
02 -
  • Wild rice genuinely takes the full 40–45 minutes and won't get there faster—rushing it leaves you with rice that's hard in the center, a disappointment I've learned to avoid.
  • Mushrooms release water as they cook, and letting that water evaporate completely is what gives you that deep, concentrated mushroom flavor instead of a watery dish.
03 -
  • Toast your own almonds in a dry skillet for just 2–3 minutes if you have time—the aroma and fresh crunch are worth the extra minute of effort.
  • Don't drain the wild rice until it's completely tender; if there's still liquid and the rice is done, let it sit covered for a few extra minutes to absorb it naturally.
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