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Wild Rice & Mushroom Pilaf - Hearty, Earthy, and Comforting

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Deglaze with wine. Pour in white wine and scrape up any browned bits. Simmer 1–2 minutes until the wine is mostly reduced.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve warm. Spoon into a serving dish and finish with extra herbs or a few sautéed mushrooms on top for looks.