Wild Rice Mushroom Pilaf

4.86 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.

Prep Time30

Cook Time1

Total Time1 30

Course: Side Dish

Cuisine: American

Keyword: mushroom, wild rice

Servings: servings

Calories: 265kcal

Author: Tricia

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.

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