Save This Wild Rice and Mushroom Pilaf is a sophisticated yet simple dish that brings the rustic essence of the forest to your table. The deep, nutty character of wild rice provides a satisfying bite, perfectly complemented by the savory richness of sautéed cremini mushrooms and a fragrant mirepoix of onion, celery, and carrot.
Save As the garlic and thyme infuse the vegetables, the dish develops a layer of aromatic warmth. The addition of fresh parsley and toasted almonds at the end provides a bright contrast and a satisfying crunch, making every spoonful a delightful mix of textures and flavors.
Ingredients
- 1 cup wild rice, rinsed
- 2 cups low-sodium vegetable broth
- 1/2 cup water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 celery stalk, finely chopped
- 1 medium carrot, diced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional: 1/4 cup toasted slivered almonds
Instructions
- Step 1
- In a medium saucepan, bring the wild rice, vegetable broth, and water to a boil. Reduce heat, cover, and simmer for 40–45 minutes, or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid if necessary.
- Step 2
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Sauté for 5–6 minutes until softened.
- Step 3
- Add the garlic and mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden and their moisture has evaporated.
- Step 4
- Stir in the thyme, bay leaf, salt, and pepper. Cook for another minute, then remove the bay leaf.
- Step 5
- Gently fold the cooked wild rice into the mushroom mixture. Taste and adjust seasoning as needed.
- Step 6
- Transfer to a serving dish and garnish with fresh parsley and optional toasted almonds. Serve warm.
Zusatztipps für die Zubereitung
For an extra layer of flavor complexity, try adding a splash of dry white wine to the skillet while sautéing the mushrooms. Let the wine reduce until it is nearly evaporated before proceeding to the next step.
Varianten und Anpassungen
If you prefer a different texture, you can substitute a portion of the wild rice with brown rice. This creates a softer, more varied consistency while maintaining the dish's signature nutty character.
Serviervorschläge
This pilaf pairs beautifully with roasted poultry for a traditional meal, or it can be served as a substantial vegetarian entrée. It is equally delicious at room temperature, making it a great option for gatherings.
Save Whether you are hosting a holiday dinner or preparing a simple weeknight meal, this Wild Rice and Mushroom Pilaf offers a wholesome and flavorful experience. Its balance of earthy vegetables and hearty grains is sure to satisfy every guest at the table.
Recipe FAQs
- → Can I use other types of mushrooms?
Absolutely. While cremini or button mushrooms work beautifully, you can substitute shiitake for extra depth, porcini for intense earthiness, or a mix of wild mushrooms for varied textures and flavors.
- → Do I need to soak wild rice before cooking?
No soaking required. Wild rice cooks perfectly from its raw state. Just rinse thoroughly before simmering to remove any debris. The 40-45 minute cooking time ensures the grains become tender while maintaining their pleasant chew.
- → Can I make this ahead of time?
Yes. Prepare the entire dish up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently with a splash of water or broth to restore moisture. The flavors often improve after resting.
- → What protein pairs well with this pilaf?
Roasted chicken, turkey, or duck complement the earthy flavors beautifully. For vegetarian meals, serve alongside grilled tofu, roasted chickpeas, or simply enjoy as a filling main dish on its own.
- → Can I freeze wild rice pilaf?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave. Add a bit of broth when reheating to prevent dryness.
- → Why is my wild rice still chewy after 45 minutes?
Wild rice naturally retains a firm, chewy texture even when fully cooked. If it's crunchy, add more liquid (broth or water) and simmer another 10-15 minutes. The grains should split open slightly when done.