Wild Rice And Mushroom Pilaf Recipe

I used an unexpected pantry ingredient to make a single serving Mushroom Rice Pilaf that I filed under Rice Side Dishes.

I like turning simple pantry stuff into something that feels intentional. My Wild Rice Mushroom Pilaf began as a lazy night experiment with wild rice blend and sliced mushrooms, then grew into this chewy, savory side that keeps me coming back.

There’s a grainy pop and a meaty mushroom note that somehow play off each other, and every time I eat it I find a new texture or flavor hiding in the bowl. I bet you’ll want to know what small tweak makes it different each time, its the kind of dish that invites questions not answers, and that’s why I keep making it.

Ingredients

• Nutty, chewy grain mix; adds fibre and protein keeps you full longer, earthy.
• Savory, meaty bites low calorie, vitamin D precursor, umami flavor that deepens dish.
• Sweet, aromatic base; adds mild sugar and depth contains vitamin C and quercetin.
• Bright, crisp crunch; adds vitamin C slight bitterness, fresh green note to balance.
• Pungent, savory punch; small calories, big flavor, antimicrobial compounds wakes up whole dish.
• Low sodium broth moistens rice, adds savory depth, some minerals, helps ingredients meld.
• Fresh herb finish; brightens flavors, its a small vitamin boost, looks pretty on top.

Ingredient Quantities

• 1/3 cup uncooked wild rice blend (about 60 g)
• 1 tablespoon olive oil
• 4 oz mushrooms, sliced (about 115 g)
• 1 yellow onion small, diced
• 1/2 green bell pepper small, diced
• 1 clove garlic, minced
• 1 1/4 cups low sodium chicken or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley
• 1 teaspoon unsalted butter optional

How to Make this

1. Rinse the 1/3 cup wild rice blend under cold water in a fine mesh sieve and let drain for a minute or two, this gets rid of dust and helps it cook more evenly.

2. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the small diced yellow onion and the 1/2 small diced green bell pepper, sauté until soft and translucent about 4 to 5 minutes.

3. Add the 4 oz sliced mushrooms and cook until they brown and most of their liquid has evaporated, stirring so they don’t steam. If the pan gets crowded cook in two batches, you’ll get better color.

4. Stir in the minced clove of garlic and cook about 30 seconds until fragrant, don’t let it burn.

5. Add the rinsed wild rice to the pan, stir well to coat the grains with oil and vegetables and toast for 1 to 2 minutes, this boosts the nutty flavor.

6. Pour in 1 1/4 cups low sodium chicken or vegetable broth, then add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon dried thyme. Give it a quick stir and bring to a gentle boil.

7. Reduce heat to low, cover the pot and simmer gently for 30 to 40 minutes until most of the liquid is absorbed and the rice is tender. Check at 30 minutes and if it still seems too firm add a splash of hot water and continue cooking.

8. Remove from heat, stir in 1 tablespoon chopped fresh parsley and 1 teaspoon unsalted butter if using, fluff with a fork and let sit covered for 5 minutes so it steams a bit and settles.

9. Taste and adjust seasoning if needed, more salt or pepper to your liking. Serve warm, it’s great as a side or a simple main.

Equipment Needed

1. Fine mesh sieve or small strainer for rinsing and draining the rice
2. Medium saucepan with a tight fitting lid (about 2 to 3 qt) for cooking
3. Wooden spoon or silicone spatula for stirring and deglazing
4. Chef’s knife for dicing onion, pepper and slicing mushrooms
5. Cutting board for prep
6. Measuring cups and spoons (1/3 cup, 1 1/4 cup, tbsp, tsp)
7. Small bowl or prep dish to hold minced garlic and staged ingredients
8. Fork for fluffing the rice and checking texture

FAQ

Wild Rice And Mushroom Pilaf Recipe Substitutions and Variations

• Wild rice blend: swap for long-grain brown rice (same cup measure, but cooks longer about 40–45 min so add a bit more liquid) or for quinoa (same volume, cooks ~15 min, yields a lighter, fluffier pilaf).
• Mushrooms: use diced eggplant (saute till very soft for that meaty bite) or firm tofu, cubed and browned (adds protein and soaks up the flavors).
• Olive oil: use unsalted butter for a richer, nuttier finish (watch the heat cause it browns faster) or avocado oil for a neutral flavor and higher smoke point.
• Chicken or vegetable broth: use 1 1/4 cups water plus 1 tsp bouillon or paste (controls sodium), or use low-sodium mushroom or miso broth for extra umami if you want deeper savory notes.

Pro Tips

1. Warm the broth first. If you add hot liquid the rice hits a steady simmer quicker and cooks more even, so you wont end up with chewy bits.

2. Pat mushrooms dry and use a wide pan, dont crowd them or theyll steam instead of getting brown, and browning = way more flavor.

3. Finish with acid and fat. A squeeze of lemon or a splash of vinegar plus a pat of butter or a drizzle of good olive oil makes the whole thing pop, its a tiny step that changes everything.

4. Make ahead and reheat smart. Cool quickly and store in airtight containers, when you reheat add a splash of hot broth or water and stir gently so it doesnt dry out.