Description
This mushroom & wild rice pilaf is an earthy, aromatic, and hearty side dish perfect for fall dinners, holiday gatherings, or weeknight comfort food. Packed with flavor and nutrients, it’s naturally gluten free and easy to make ahead.
Ingredients
- 1 cup wild rice, rinsed
- 2 tablespoons olive oil or butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 shallot, minced
- 8 oz mushrooms (cremini, shiitake, or mix), sliced
- 2 ½ cups vegetable or chicken broth
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- Optional: chopped parsley or chives for garnish
Instructions
- In a large saucepan, heat oil or butter over medium heat. Add onions, garlic, and shallots. Cook until soft and fragrant.
- Stir in mushrooms and sauté until browned and moisture is mostly evaporated.
- Add wild rice and stir to coat in the aromatics and oil.
- Pour in the broth, then add thyme and rosemary. Bring to a boil.
- Reduce heat, cover, and simmer for 45–50 minutes or until the rice is tender and liquid is absorbed.
- Fluff with a fork, season with salt and pepper to taste.
- Garnish with fresh herbs before serving.
Notes
- To make it vegan, use vegetable broth and olive oil.
- Can be made a day ahead just reheat with a splash of broth.
- Add toasted walnuts or cranberries for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American