Go Back
+ servings
Print Recipe
5 from 1 vote

Wild Rice and Mushroom Pilaf

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 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Servings: 8 servings
Author: Tricia


  • 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)
  • 1/3 cup dry white wine
  • 2 tablespoons fresh chopped chives


  • Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and 3/4 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, 1/2 teaspoon salt and 1/2 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.


Slightly adapted from a recipe on REAL SIMPLE