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Creamy Mushroom and Wild Rice Pilaf with Herbs An Easy One Pot Recipe

Mushroom and Wild Rice Pilaf with Herbs

A hearty, flavorful pilaf featuring wild rice and mushrooms seasoned with fresh herbs. Perfect for holidays or weeknights, it's easy to make ahead and adaptable to various dietary needs.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 437
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wild Rice
  • 1.5 cups uncooked wild rice rinsed well, preferably true Northern wild rice
  • 4 cups low sodium vegetable stock or chicken stock for non-vegetarian version
Fat for Sautéing
  • 2 tablespoons unsalted butter divided, or use olive oil for dairy free
  • 2 tablespoons olive oil
Vegetables
  • 1 large yellow onion yellow onion finely chopped
  • 2 ribs celery finely chopped
  • 1 medium carrot carrot finely chopped
  • 3 cloves garlic minced
  • 1 pound mushrooms sliced; use cremini, shiitake, or a mix, plus a handful of rehydrated dried mushrooms if you have them
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon freshly ground black pepper
Fresh Herbs
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon fresh sage finely chopped
  • 0.5 cup flat leaf parsley chopped, divided
  • 1 lemon lemon zest of 1 plus 1 teaspoon juice
  • 1 third cup toasted sliced almonds or chopped walnuts, optional but lovely for crunch
  • 2 tablespoons chopped chives optional
Optional Add-ins
  • dried cranberries or currants for a gentle sweet note in holiday versions

Equipment

  • Medium Pot with Lid
  • Large Skillet or Pan
  • Wooden spoon
  • Fine Mesh Strainer

Method
 

  1. Rinse the wild rice until the water runs mostly clear. This removes excess starch and helps the grains cook evenly. Think of this as waking the rice up.
  2. Cook the rice. In a medium pot, bring the stock to a simmer, add the rinsed wild rice and a pinch of salt. Reduce heat to low, cover and cook until the grains are tender and many have split, 45 to 55 minutes for cultivated wild rice, often 30 to 40 for true hand-harvested wild rice. If the pot runs dry, add a splash of hot water. Once done, drain any excess liquid, cover, and rest for 5 minutes.
  3. While the rice cooks, prep the vegetables. Chop onion, celery, carrot, garlic, and herbs. Slice the mushrooms with intention, not too thin so they keep a little bite. If using dried mushrooms, soak them in hot water for 15 minutes, then chop and reserve the soaking liquid, leaving grit behind.
  4. Sauté the mushrooms in batches. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Add half the mushrooms in a single layer. Do not stir for 2 minutes. Let contact with the hot pan draw out moisture and build golden edges. Then season with a pinch of salt and pepper, stir, and cook until browned and tender, about 5 minutes. Transfer to a bowl and repeat with remaining mushrooms. Browning in batches prevents steaming and concentrates umami-rich notes.
  5. Build the flavor base. Reduce heat to medium. Add remaining butter and olive oil to the same skillet. Stir in onion, celery, and carrot with a pinch of salt. Cook, stirring occasionally, until soft and glossy, 6 to 8 minutes. Add garlic and cook for 30 seconds, just until fragrant.
  6. Add the herbs. Stir in thyme, rosemary, and sage. The skillet will smell like the first step into a pine forest after rain. Cook for 30 seconds to bloom the herbs in fat.
  7. Combine the mushrooms and rice. Fold the browned mushrooms into the skillet. Add the cooked wild rice. Toss gently until everything is mingling and warm. If the mixture seems dry, add a splash of stock or the strained mushroom soaking liquid.
  8. Brighten and season. Add lemon zest and juice, half the parsley, and half the chives if using. Taste. Add salt and pepper until it sings. The goal is balanced savoriness with a clean citrus lift.
  9. Finish with texture. Fold in toasted almonds or walnuts. Turn off the heat and add a small drizzle of olive oil or a pats of butter for gloss.
  10. Let the pilaf sit for 3 to 5 minutes, then fluff and transfer to a warm bowl. Scatter with remaining parsley and chives.

Nutrition

Calories: 437kcalCarbohydrates: 69gProtein: 10gFat: 13gSaturated Fat: 2.5gCholesterol: 15mgSodium: 700mgPotassium: 430mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 17mgCalcium: 90mgIron: 2.3mg

Notes

This recipe welcomes substitutions without judgment. If your mushrooms are a little wrinkly, they still have stories to tell. If your rice cracked open more than you expected, it is proof that you tried, and, like my grandmother used to say, rice forgives.
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