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A large bowl of wild rice mushroom pilaf with a spoon and parsley garnish.

Wild Rice Mushroom Pilaf

Published on February 15, 2026 By: Tricia Buice
5 from 27 votes

A simple and delicious make-ahead side dish loaded with mushrooms. This pilaf is filling and delicious with a nice nutty flavor from the wild rice blend. 

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We love wild rice with its chewy outer husk and nutty, savory flavor. Combined with tender, earthy mushrooms and fresh thyme, this side dish is a welcome accompaniment to any entrée.

If you love recipes that deliver big flavor with minimal fuss, this pilaf deserves a spot on your table.

A bowl of wild rice with mushrooms with a parsley garnish.


 

Mushroom Wild Rice Pilaf

This comforting pilaf feels just a little special without being complicated. It’s the kind of side dish that quietly steals the spotlight. It’s rich, savory and wonderfully satisfying.

Whether you’re planning a holiday menu, Sunday dinner, a meatless main or simply looking for a cozy addition to weeknight dinners, this easy Wild Rice and Mushroom Pilaf delivers big flavor with simple, wholesome ingredients.

A collage of ingredients needed to make wild rice and mushroom pilaf.

 Key Ingredients for Exceptional Flavor

  • Wild rice has a nutty, chewy texture that makes this dish feel substantial without being overwhelming. We enthusiatically recommend Lundberg Gourmet Wild Rice Blend for this recipe.
  • Mushrooms add savory depth and plenty of umami. We typically use cremini or baby bella mushrooms but feel free to use your favorite or a wild mushroom blend.
  • Aromatics such as onion, garlic and shallots are sautéed adding to the classic pilaf structure.
  • Using low sodium chicken or vegetable broth instead of water reinforces richness without adding complexity.
  • Fresh herbs like parsley, thyme and chives brighten the earthy base.
  • A small amount of dry white wine deepens the savory flavor and enhances the natural earthiness of the mushrooms. Don’t worry, you won’t taste the wine. It just makes the pilaf more complex and well-rounded.

NOTE: If you prefer not to cook with wine, simply substitute additional broth and a small squeeze of fresh lemon juice at the end to mimic that touch of brightness.

Golden brown sliced mushrooms in a skillet.
A wild rice blend being sautéed in a large skillet.
A skillet filled with wild rice and mushrooms.
A skillet full of wild rice and mushrooms with chives being stirred in.

Why this recipe works

1. Browning the mushrooms first is key to building flavor

Brown the mushrooms in batches or in a very large skillet so they caramelize instead of steaming.

2. Deglaze the pan with white wine

Once the mushrooms are well browned, deglaze the pan with a little white wine. This simple step helps lift all those savory browned bits from the pan, creating a richer, more developed flavor base.

The alcohol cooks off as it simmers, leaving behind a gentle brightness that balances the earthy mushrooms and nutty wild rice beautifully.

3. Sauté rice in butter until translucent

Toasting the wild rice blend in butter before cooking adds a deep, nutty flavor and helps keep the grains separate and fluffly by coating them in fat. 

4. Allow the rice to rest before fluffing

Once all liquid is absorbed and the rice is just tender, allow it to rest off-heat for 5 to 10 minutes before fluffing and serving. This helps make the rice fluffier and less sticky.

5. Mushrooms and wild rice

This combo is terrific together. Mushrooms and wild rice meld together into a substantial side dish that’s both memorable and delicious.

A skillet filled with mushrooms and a wild rice blend being stirred with a wooden spoon.

Serving Ideas and Variations

  • For a meatless Monday meal, serve this rice with a crisp green salad.
  • Add toasted pecans or walnuts for crunch.
  • Stir in dried cranberries for a festive version.
  • Finish with a sprinkle of Parmesan for extra richness.
An overhead shot of a bowl of mushroom wild rice pilaf.

Why you’ll love this recipe

  • This super side is hearty, flavorful and naturally rustic.
  • The aroma is heavenly!
  • It’s a great alternative to traditional rice pilaf or stuffing.
  • Easily made up to two days in advance making it perfect for busy hosts.
  • Feels elevated but uses simple pantry ingredients.
  • Great served warm or room temperature for a relaxed dinner with friends.
  • Easy to rewarm in the microwave or on the stove-top. Add a splash of broth, water or wine if needed.
A gray bowl of wild rice and mushroom pilaf with a spoon and parsley garnish.

Mushroom Rice Pilaf

Wild Rice and Mushroom Pilaf is the kind of timeless, feel-good recipe you’ll find yourself returning to again and again. It’s simple enough for a cozy weeknight dinner yet elegant enough to share with family and friends around the holiday table.

With its savory depth, tender texture and comforting aroma, every spoonful delivers warm, earthy flavor that pairs beautifully with so many meals.

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share your favorite variations, and don’t forget to save or pin the recipe so it’s ready whenever you need an easy, dependable side dish.

A large bowl of wild rice mushroom pilaf with a spoon and parsley garnish.

Wild Rice Mushroom Pilaf

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 8 servings
Course: Side Dish
Author: Tricia
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5 from 27 votes
A simple make-ahead side dish loaded with mushrooms, fresh herbs and a savory nutty flavor from the chewy wild rice blend.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound mushrooms sliced (cremini and/or a mixture of mushrooms)
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ½ cup dry white wine (4oz)
  • 3 tablespoons unsalted butter divided
  • 1 large shallot minced
  • 1 clove garlic minced
  • 1 teaspoon fresh thyme leaves minced
  • 2 ¼ cups wild rice blend (16 oz) We recommend Lundberg Wild Rice Blend.
  • 4 cups vegetable broth (32oz) low sodium or chicken broth
  • ½ teaspoon soy sauce low sodium
  • 2 tablespoons fresh chives sliced
  • fresh parsley chopped for garnish

Instructions

  • 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 moisture is released and then evaporated and the mushrooms are browned on both sides.
  • Add the wine and cook until evaporated, about 4-5 minutes. Remove the mushrooms to a bowl and keep warm.
  • Add 2 tablespoons butter to the now empty skillet. Once melted as the shallots and cook, stirring frequently, until just softened, about 3 minutes. Add the garlic and thyme. Sauté until fragrant, about 1 minute.
  • Add the remaining 1 tablespoon of butter and the dry wild rice blend. Cook, stirring frequently, until the edges of the white rice begin to turn translucent, about 3 to 5 minutes.
  • Pour in the broth, soy sauce and half the mushrooms. Bring to a boil. Reduce the heat to medium-low, cover and cook until all broth is absorbed and the rice is tender, about 30 to 40 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before serving.
  • Fluff the rice then stir in the remaining mushrooms and chives. Check the seasoning and add salt if needed. Serve warm or room temperature garnished with fresh parsley if desired.

Recipe Notes

  • This pilaf can be made up to 2 days in advance. Refrigerate until needed. Add a splash of broth when reheating.
  • Serve warm or room temperature.
  • Lundberg Wild Rice Blend is our favorite.
  • We love cremini mushrooms or a combination with button, cremini, shiitake or portobellos. 
  • Cooking times may vary depending on the rice blend used. Check the texture of the rice instead of relying strictly on how long it has cooked.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 265kcal | Carbohydrates: 38g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 164mg | Potassium: 403mg | Fiber: 4g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

More Mushroom and Rice Recipes You Might Like:

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Originally posted January 2015, updated February 2026

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4.86 from 27 votes (21 ratings without comment)

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51 Comments

  1. Michele Arnot

    Is it really okay to cook this rice the night before for a dinner party? I am so busy the day of , and love to get a few things done in advance. If so, Do I just cover and warm it up the night of? Thank you!

    Reply

    • Tricia Buice

      Hi Michele. I would warm the rice gently in the microwave on medium power. This dish does not need to be super hot. Barely warm is good. Add a little bit of broth or wine if needed to moisten. Enjoy!

      Reply

  2. Liana

    5 stars
    Just made this because I had a large variety of mushrooms on hand and I obsess about wild rice, growing up eating this amazing grain in Minnesota. I replaced 25% of the rice with brown rice and added fresh chopped basil because I also had a lot of this available that had to be used up.

    Reply

  4. Rachel Nash

    I am planning on making this for a dinner party next weekend. When you say wild rice blend, are you talking about a boxed rice like Uncle Bens? Or will I be able to find a wild rice/white rice mixtures on it’s own? Thanks in advance!

    Reply

    • Tricia Buice

      Hi Rachel – Great question! You can usually find wild rice blends in the bulk section of your grocery store or in boxes, like Uncle Ben’s, which is fine for this recipe! You can use all wild rice, which is also available in boxes if you prefer. Hope you enjoy!

      Reply

  6. Chris

    Delicious. I added some garden carrot to cook along with the rice and it was great. I didn’t have parsley or chive, but I sprinkled some chopped fresh cilantro over top before serving and paired it with broiled marinated shrimp and a nice Pinot Gris. Yum.

    Reply

  7. Kesha

    This was amazing! Instead of pilaf though, I used all cracked wild rice. 1 cup rice to 4 cups broth. 45 min was perfect! I will definitely be making this again! Thanks!

    Reply

  9. Debby

    Great recipe! We are trying to eat healthier, mainly cutting out processed foods including our long time favorite Uncle Ben’s wild rice. This was the first time I prepared wild rice from scratch, and the recipe was perfect! I didn’t change a thing, except to cut it in half for just 2 people. My husband loves mushrooms, and although I do not like them, I often add them just for him. And these were big enough for me to pick around. He loved it, and already asked when I would be making it again!

    Reply

  11. Monica

    I absolutely love wild rice and it just seems like mushrooms were made for wild rice and rice pilaf! I only started cooking wild rice at home less than a year ago but now I always keep some on hand to cook up every so often. I just love anything with nuttiness and a good chewy texture or bite to it. I could eat your mushroom pilaf everyday for weeks! It looks insane!

    Reply

  14. Terry Covington

    I have a wild request. 🙂 To go along with the wild rice, I guess (which looks absolutely delicious — I plan to make it for me and my mom the next time I visit her in a few weeks). I have a recipe which I enjoy and don’t make often enough. I’m attaching it here. I found it a long time ago, maybe in a magazine. I wondered if you’d like to try it and maybe post about it if you enjoy it. It’s really great toasted for breakfast, and particularly good with cream cheese. Maybe you can think of something to add in other than raisins; but it is good as is, and healthy. It will look like too much for one loaf pan, but if you use a large loaf pan as described it works great. After it sets for a day in the refrigerator, it settles down to a toast-able size, and is almost reminiscent of Boston Brown Bread, but I like it better.

    EDWIN PUGSLEY’S BREAKFAST BREAD (1 loaf)

    2 c. buttermilk
    1/2 c. honey
    1/4 c. molasses
    2 tsp. soda
    1 tsp. salt
    1 1/2 c. whole wheat flour
    1/2 c. wheat germ
    1 c. white flour
    3/4 c. raisins

    Mix milk, honey and molasses.
    In another bowl, mix flours and salt and soda. Add to milk mixture, and stir in raisins.
    Pour into a greased 9 x 5 x 3″ bread pan. Preheat oven to 400, then turn it back to 350.
    Slide in pan and bake bread for 1 hour or till done. Cool. Wrap in plastic and foil
    and store in fridge for one day before cutting — very important. Then slice and toast
    or use plain as wanted. Excellent with cream cheese.

    Reply

  15. Susan

    I feel the same way! We are so ready to forgo the holiday desserts and start eating more whole grains and veggies. This looks so delicious! I can’t wait to try it being the mushroom lover that I am.

    Reply

  16. Kitchen Belleicious

    this dish is one of my daddy’s favorite. of course growing up my grandmother didn’t call it a pilaf but just brown rice and mushroom casserole but honestly it was the same thing as a pilaf in terms of how she made it. to this day its a favorite dish of mine as well!

    Reply

  17. tanna

    I love your Meatless Monday feature, Tricia, and the other healthy recipes you’ve shared with us!! I saw a cookbook listed in a magazine for one pan meals… I’d like to request more quick, easy and healthy mid-week yummies… ALONG with your decadent desserts… after all, what is life without dessert (or “yurt” as Roo says)! 😉 Thank you for always inspiring me. blessings ~ tanna
    ps… congratulations on finishing up on your daughter’s home! Whew! It is a BIG job. I had my spot in the garage for about a month… now, I’ve lost it again! LOL!

    Reply

      • Jan Eskelson

        Hi Tricia, just came across this delicious sounding mushroom recipe, I was wondering what is the best way to reheat it if making ahead?

      • Tricia Buice

        Hi Jan – this is such a good recipe – glad you picked it to try! I would recommend reheating in the microwave on 50% power. It doesn’t have to be super hot and you don’t want to hurt the mushrooms by overcooking. Add a little extra wine or vegetable broth if needed to retain a little steamy moisture. Hope this helps and thanks so much for the wonderful question! Happy Thanksgiving and thanks again.