Wild Rice & Mushroom Pilaf – Hearty, Earthy, and Comforting
This Wild Rice & Mushroom Pilaf is the kind of side dish that steals the show. It’s rich with mushroom flavor, nutty wild rice, and just enough aromatics to make your kitchen smell amazing. The texture is tender with a little chew, the kind of bite that makes each forkful satisfying.
It’s easy enough for a weeknight and elegant enough for a holiday table. Serve it with roasted chicken, seared tofu, or simply on its own with a squeeze of lemon.
Wild Rice & Mushroom Pilaf - Hearty, Earthy, and Comforting
Ingredients
Method
- Rinse the rice. Place wild rice in a fine-mesh sieve and rinse under cool water for 15–20 seconds.This helps remove dust and improves texture.
- Sauté the aromatics. In a deep skillet or medium pot, melt butter with a bit of olive oil over medium heat. Add onion, celery, and carrot. Cook 5–6 minutes until softened and lightly golden.Season with a pinch of salt.
- Cook the mushrooms. Add the sliced mushrooms to the pan. Let them sit for a minute before stirring so they brown. Cook 6–8 minutes until they release liquid and it mostly evaporates.Add garlic and thyme; cook 1 minute until fragrant.
- Deglaze with wine. Pour in white wine and scrape up any browned bits. Simmer 1–2 minutes until the wine is mostly reduced.
- Add rice and toast. Stir in the rinsed wild rice and cook 1–2 minutes to coat the grains in the aromatic mixture. This step boosts flavor.
- Add broth and bay leaf. Pour in 3 1/2 cups broth and drop in the bay leaf.Bring to a gentle boil, then reduce heat to low, cover, and simmer.
- Simmer until tender. Wild rice takes time. Plan for 45–55 minutes for a wild rice blend and 55–65 minutes for 100% wild rice. You’re looking for tender grains that are split open with a chewy bite.If the liquid evaporates before the rice is done, add a bit more broth or water.
- Rest and finish. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork. Stir in toasted nuts, parsley, lemon zest, and a drizzle of olive oil.Add lemon juice to taste. Season with salt and pepper.
- Serve warm. Spoon into a serving dish and finish with extra herbs or a few sautéed mushrooms on top for looks.
What Makes This Special
This pilaf blends the deep umami of mushrooms with the nutty character of wild rice, creating a dish that feels rustic and refined at the same time. Sautéed onions, garlic, and herbs lay down a savory base, while a splash of white wine lifts the flavor.
A handful of toasted nuts brings crunch, and fresh parsley adds brightness. It’s naturally gluten-free and can be entirely plant-based with vegetable broth. Best of all, it tastes even better as it rests, making it perfect for gatherings.
What You’ll Need
- Wild rice blend or 100% wild rice (1 1/2 cups), rinsed
- Mixed mushrooms (16 oz), sliced thinly (cremini, shiitake, oyster, or button)
- Yellow onion (1 medium), finely chopped
- Garlic (3 cloves), minced
- Celery (2 ribs), finely diced
- Carrot (1 small), finely diced (optional but nice for color)
- Fresh thyme (1 tsp chopped) or dried thyme (1/2 tsp)
- Bay leaf (1)
- Dry white wine (1/3 cup) or extra broth
- Low-sodium broth (3 1/2 to 4 cups), chicken or vegetable
- Butter (2 tbsp) or olive oil (2 tbsp) for sautéing
- Olive oil (1 tbsp) for finishing
- Toasted nuts (1/3 cup), such as sliced almonds, pecans, or walnuts
- Fresh parsley (1/4 cup), chopped
- Lemon zest (1 tsp) and lemon juice (1–2 tsp), to finish
- Kosher salt and black pepper, to taste
How to Make It
- Rinse the rice. Place wild rice in a fine-mesh sieve and rinse under cool water for 15–20 seconds.This helps remove dust and improves texture.
- Sauté the aromatics. In a deep skillet or medium pot, melt butter with a bit of olive oil over medium heat. Add onion, celery, and carrot. Cook 5–6 minutes until softened and lightly golden.Season with a pinch of salt.
- Cook the mushrooms. Add the sliced mushrooms to the pan. Let them sit for a minute before stirring so they brown. Cook 6–8 minutes until they release liquid and it mostly evaporates.Add garlic and thyme; cook 1 minute until fragrant.
- Deglaze with wine. Pour in white wine and scrape up any browned bits. Simmer 1–2 minutes until the wine is mostly reduced.
- Add rice and toast. Stir in the rinsed wild rice and cook 1–2 minutes to coat the grains in the aromatic mixture. This step boosts flavor.
- Add broth and bay leaf. Pour in 3 1/2 cups broth and drop in the bay leaf.Bring to a gentle boil, then reduce heat to low, cover, and simmer.
- Simmer until tender. Wild rice takes time. Plan for 45–55 minutes for a wild rice blend and 55–65 minutes for 100% wild rice. You’re looking for tender grains that are split open with a chewy bite.If the liquid evaporates before the rice is done, add a bit more broth or water.
- Rest and finish. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork. Stir in toasted nuts, parsley, lemon zest, and a drizzle of olive oil.Add lemon juice to taste. Season with salt and pepper.
- Serve warm. Spoon into a serving dish and finish with extra herbs or a few sautéed mushrooms on top for looks.
Storage Instructions
- Refrigerator: Store in an airtight container for 4–5 days. Let it cool before sealing.
- Freezer: Freeze in portions for up to 2 months.Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over low heat with a splash of broth or water to loosen. Microwave in short bursts, stirring between, and finish with a touch of olive oil or butter.
- Make-ahead: Cook a day early. Reheat gently and add fresh parsley and lemon just before serving.
Benefits of This Recipe
- Nutrient-dense: Wild rice offers fiber, minerals, and protein, and mushrooms bring antioxidants and umami.
- Flexible diet-wise: Easily vegetarian or vegan with vegetable broth and olive oil; naturally gluten-free.
- Great texture and flavor: The combo of chewy rice, tender mushrooms, and crunchy nuts makes it interesting to eat.
- Meal-prep friendly: Keeps well and reheats beautifully, so you can make it ahead without stress.
- Pairs with many mains: Works with roasted meats, fish, tofu, or hearty salads.
What Not to Do
- Don’t rush the rice. Wild rice needs time.If you stop early, it’ll be tough and dry.
- Don’t skip the browning. Mushrooms need direct contact with the pan for flavor. Overcrowding or constant stirring steams them.
- Don’t overload the liquid. Too much broth leaves it soupy. Add gradually and check for doneness.
- Don’t forget acid and herbs. A little lemon and fresh parsley brighten the entire dish.
- Don’t over-salt early. Broth reduces as it cooks.Taste and adjust at the end.
Variations You Can Try
- Herb-forward: Swap thyme for rosemary and add chopped sage for a woodsy, autumn flavor.
- Garlic and shallot: Use shallots instead of onion and increase garlic for a more aromatic base.
- Mushroom medley: Combine cremini with shiitake and oyster for layered flavor and texture.
- Nut swap: Toasted hazelnuts or pine nuts add a different crunch. For nut-free, use pumpkin seeds.
- Creamy finish: Stir in a spoonful of mascarpone or a splash of cream at the end for a silky texture.
- Leafy greens: Fold in a couple handfuls of baby spinach or chopped kale in the last 2–3 minutes.
- Cranberry twist: Add 1/4 cup dried cranberries for a sweet pop that pairs well with holiday mains.
- Protein boost: Top with grilled chicken, roasted salmon, or pan-seared tofu to make it a full meal.
FAQ
Can I use only white or brown rice?
You can, but you’ll lose the signature chew and nutty flavor of wild rice. If you swap, adjust the liquid and time (white rice cooks in about 15 minutes; brown rice in 35–45 minutes).
Consider mixing a small amount of wild rice into brown rice for a similar feel.
Do I have to use wine?
No. Replace it with extra broth and add a teaspoon of apple cider vinegar or a squeeze of lemon at the end to replace the acidity.
How do I prevent mushy mushrooms?
Use a wide pan, cook over medium-high heat, and avoid crowding. Let mushrooms brown before stirring and wait until their liquid evaporates before moving on.
My rice isn’t done but the liquid is gone.
What now?
Add 1/4 cup hot broth or water at a time, cover, and continue to simmer. Wild rice varies by brand and age, so timing can shift a bit.
Can I make this in a rice cooker or Instant Pot?
Yes. In an Instant Pot, sauté aromatics and mushrooms, add rice and 2 1/2 cups broth, then cook on High Pressure for 28 minutes (wild rice blend) or 32 minutes (100% wild rice), natural release 10 minutes.
For a rice cooker, follow your model’s wild rice settings and start with slightly less liquid, adding as needed.
What’s the best broth to use?
Low-sodium broth lets you control seasoning. Vegetable broth keeps it vegan; mushroom broth adds extra umami and depth.
How can I make it richer?
Finish with a knob of butter, a drizzle of good olive oil, or a sprinkle of grated Parmesan. A touch of cream or mascarpone also adds a luxurious finish.
Can I add other vegetables?
Absolutely.
Diced bell peppers, leeks, or peas work well. Add quick-cooking veggies in the last few minutes to keep them vibrant.
Final Thoughts
Wild Rice & Mushroom Pilaf is the kind of recipe that earns a spot in your regular rotation. It’s dependable, flavorful, and adaptable to whatever you have on hand.
Whether you’re feeding a crowd or meal-prepping for the week, it brings comfort and a little elegance to the table. Keep the basics the same, tweak the finish to your taste, and enjoy every earthy, herby bite.
