Wild Rice and Mushroom Pilaf (Printable version)

Hearty wild rice and golden mushrooms create a nutritious, satisfying pilaf.

# What you 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 oz cremini or button mushrooms, sliced
08 - 1 celery stalk, finely chopped
09 - 1 medium carrot, diced

→ Herbs & Seasonings

10 - 1 teaspoon fresh thyme leaves
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 It:

01 - Combine wild rice, vegetable broth, and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed. Drain any excess liquid.
02 - While rice simmers, heat olive oil in a large skillet over medium heat. Add onion, celery, and carrot. Sauté for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add garlic and sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until mushrooms are golden brown and their moisture has evaporated completely.
04 - Stir in fresh thyme, bay leaf, salt, and pepper. Continue cooking for 1 minute to bloom the spices. Remove and discard the bay leaf.
05 - Gently fold the cooked wild rice into the mushroom and vegetable mixture. Taste and adjust seasoning with additional salt and pepper if needed.
06 - Transfer pilaf to a serving dish. Sprinkle with fresh chopped parsley and toasted slivered almonds if using. Serve immediately while warm.

# Expert Advice:

01 -
  • Wild rice brings such incredible texture and depth that people assume it took hours of complicated work
  • The mushroom mixture creates such savory richness that nobody notices its completely dairy free
  • This recipe makes enough for dinner tonight plus lunch tomorrow without any loss of quality
02 -
  • Wild rice is technically a grass not a rice, which is why it needs that longer cooking time to become tender
  • Mushrooms release so much water that overcrowding the pan will make them steam instead of brown
  • The rice continues absorbing liquid even after you drain it, so err on the side of slightly underdone
03 -
  • A splash of dry white wine added to the mushrooms while they cook creates such subtle depth
  • Mixing in some brown rice changes the texture while keeping the cost down if wild rice feels expensive
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