Wild Rice and Mushroom Pilaf

5 from 25 votes

An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is filling with a nutty flavor from the wild rice blend.

Prep Time30

Cook Time1

Total Time1 30

Course: Side Dish

Cuisine: American

Keyword: mushroom, wild rice

Servings: servings

Calories: 225kcal

Author: Tricia

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)
⅓ 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.

Notes

Slightly adapted from a recipe on REAL SIMPLE

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