Wild Rice and Mushroom Pilaf

Wild Rice and Mushroom Pilaf

Nutty wild rice simmers with earthy mushrooms for a hearty, savory side.

Total 1 hr 5 min Makes 6 servings Calories 215/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This pilaf pairs chewy wild rice with sautéed cremini mushrooms, onion, and fresh thyme for a woodsy, savory side dish. Simmered in broth until tender, it works well alongside roasted poultry or pork, and it also stands on its own as a satisfying vegetarian main.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 16 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup wild rice, rinsed
  • 3 cups vegetable broth
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup toasted pecans, chopped
  • 2 tablespoons fresh parsley, chopped

Method

  1. Melt the butter with the olive oil in a 6-quart saucepan over medium heat.

  2. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  3. Add the mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 8 minutes.

  4. Stir in the garlic and cook until fragrant, about 1 minute.

  5. Add the wild rice and stir to coat the grains in the butter and vegetables, toasting lightly for about 1 minute.

  6. Pour in the vegetable broth and add the thyme, bay leaf, salt, and pepper. Stir to combine and bring to a boil.

  7. Reduce heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

  8. Remove from heat and let stand, covered, for 5 minutes. Remove and discard the bay leaf.

  9. Fluff the pilaf with a fork, then fold in the toasted pecans and parsley. Taste and adjust salt and pepper before serving.

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★ 4.2 (1)

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    Wild Rice and Mushroom Pilaf

    This pilaf pairs chewy wild rice with sautéed cremini mushrooms, onion, and fresh thyme for a woodsy, savory side dish. Simmered in broth until tender, it works well alongside roasted poultry or pork, and it also stands on its own as a satisfying vegetarian main.

    1 hr 5 min 6 servings 215 cal

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 1 yellow onion, diced
    • 16 ounces cremini mushrooms, sliced
    • 3 cloves garlic, minced
    • 1 cup wild rice, rinsed
    • 3 cups vegetable broth
    • 1 teaspoon fresh thyme leaves
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 cup toasted pecans, chopped
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Melt the butter with the olive oil in a 6-quart saucepan over medium heat.

    2. 2

      Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    3. 3

      Add the mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 8 minutes.

    4. 4

      Stir in the garlic and cook until fragrant, about 1 minute.

    5. 5

      Add the wild rice and stir to coat the grains in the butter and vegetables, toasting lightly for about 1 minute.

    6. 6

      Pour in the vegetable broth and add the thyme, bay leaf, salt, and pepper. Stir to combine and bring to a boil.

    7. 7

      Reduce heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

    8. 8

      Remove from heat and let stand, covered, for 5 minutes. Remove and discard the bay leaf.

    9. 9

      Fluff the pilaf with a fork, then fold in the toasted pecans and parsley. Taste and adjust salt and pepper before serving.