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Wild Rice and Mushroom Pilaf – An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is deliciously filling with a nutty flavor from the wild rice blend.
I don’t know about you, but I’m so glad to be back to a normal eating pattern; the holidays absolutely wore me out this year. Â The decorations are packed and put away, and after 9 long months of helping our daughter and son-in-law renovate an old house, they moved in this past weekend. Â The garage is now empty, my car is actually back where it used to live, and we have our weekends free once again. Â I’m not complaining though, we loved helping them and learned a lot. Â I personally learned I never want to flip houses. Â I’m getting too old for all that work!
I’m actually pretty excited to get on a meatless Monday theme once again. Â Eating right feels so much better! Â But don’t despair, we’re being good MOST of the time, but are also “saving room for dessert.” Â To get things started in the right direction I chose this wonderful, delicious, make-ahead pilaf loaded with mushrooms, onions and a wild rice blend.
Did you know that the highly nutritious grain ‘wild rice’ is actually a seed, not rice?  This recipe calls for a wild rice blend and you can find it pre-packaged in a box, or bag, or in the bulk bins at your better grocery stores.  In addition to the wild rice blend, you’ll need an onion, chives, mushrooms, vegetable broth, wine and olive oil.
I used a variety of mushrooms including shiitake, button and cremini.
I used the biggest frying pan I own and still crowded the mushrooms. Â Julia would say “don’t crowd the mushrooms.” Â Sorry Julia!
Saute the mushrooms until they turn brown and all the wine has evaporated.
Garnish with fresh chopped chives and serve with a crisp light salad for a delicious weeknight meal, completely satisfying and meatless!
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Wild Rice and Mushroom Pilaf
Ingredients
- 1 tablespoons unsalted butter
- 1 large white onion chopped
- salt
- fresh ground black pepper
- 2 cups wild rice blend
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 pound mixed mushrooms (button, cremini, and shiitake, sliced)
- â…“ cup dry white wine
- 2 tablespoons fresh chopped chives
Instructions
- Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes.
- Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
- Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
- Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
- While the rice is cooking, prepare the mushrooms.
- Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
- Add the wine and cook until evaporated, about 4-5 minutes.
- When the rice is done, fluff with a fork and fold in the mushrooms and chives.
- Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.
Recipe Notes
Nutrition
Here are a few more wild rice recipes you might like to try:
- Wild Rice and Mushroom Soup
- Pomegranate & Wild Rice Salad ~ from Chelsea’s Messy Apron
- Creamy Chicken with Wild Rice and Mushrooms ~ from The View from Great Island
- Creamy Turkey and Wild Rice Soup ~ from Seasons and Suppers
I have so many recipes I want to try this year but before I get carried away, do you have any special requests? Â I plan to make more cookies, everybody loves cookies, and we want to stick with this meatless Monday format as well. Â I love getting your feedback on recipes, and am happy to answer any questions – so ask away! Â Thanks so much for stopping by – 2015 is going to be great!
Tricia
Kathy
I made this for a New Year’s Eve dinner at a friend’s house and everyone loved it. It paired perfectly with the chicken that she made. I chose to use Lundberg Wild Blend Gourmet Rice which is gluten free and added craisins for a little added color and flavor. The mushrooms in the white wine added SO much flavor. The hostess asked for the recipe. Thanks for the wonderful recipe. I am looking forward to making it again. Happy 2024!
Tricia Buice
Thank you Kathy! I love this recipe too. So glad it was a hit for your celebration. Happy New Year!
Chrissy
Our go to dish when bringing a side to big family gatherings (it makes a ton but is always one of the first dishes to go! Key is good quality mushrooms.
Tricia Buice
Thanks Chrissy! I adore this recipe too and I’m so glad you’re enjoying it. We appreciate the feedback too!
lisa
This was really yummy! My son is a vegetarian so I like to have hearty sides. I paired this with grilled chicken and sautéed spinach. Will definitely have it again!
Tricia Buice
Thanks Lisa! I adore this recipe too and am so glad you enjoyed it. Thanks for commenting.