Wild Rice and Mushroom Pilaf

Earthy, hearty, and packed with flavor, this Wild Rice and Mushroom Pilaf is a wholesome dish that showcases the best of autumnal ingredients. Featuring nutty wild rice simmered in vegetable broth and paired with tender cremini mushrooms, caramelized onions, and a hint of garlic, this recipe delivers layers of rustic goodness in every bite. Fresh thyme, parsley, and a sprinkle of toasted almonds add aromatic depth and texture, making it a perfect side dish or a satisfying vegetarian main course. Ready in under an hour with simple, nutrient-rich ingredients, this pilaf is both a comforting and elegant addition to your table. Whether you're hosting a dinner party or preparing a cozy weeknight meal, this recipe is a delicious way to elevate your cooking game while staying naturally gluten-free and dairy-free.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup wild rice
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 8 ounces cremini mushrooms
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons flat-leaf parsley
• 0.25 cup toasted almonds

Directions

Step 1

Rinse the wild rice under cold water in a fine mesh strainer and set aside.

Step 2

In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the grains have split. Drain any excess liquid, fluff with a fork, and set aside.

Step 3

While the rice cooks, finely dice the yellow onion and mince the garlic cloves. Clean and slice the cremini mushrooms.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until the onion is softened and translucent.

Step 5

Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.

Step 6

Stir in the fresh thyme leaves, salt, and black pepper. Cook for 1-2 more minutes to allow the flavors to meld.

Step 7

Add the cooked wild rice to the skillet with the mushroom mixture. Stir to combine and cook for an additional 2-3 minutes, ensuring the rice is heated through and evenly mixed.

Step 8

Remove the skillet from the heat and stir in the chopped flat-leaf parsley and toasted almonds.

Step 9

Taste and adjust seasoning as needed. Serve warm as a main dish or side dish.

Nutrition Facts

Serving size	(1271.9g)

Amount per serving	% Daily Value*
Calories	1361.5

Total Fat 51.2g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 2898.0mg	0%
Total Carbohydrate 195.3g	0%
Dietary Fiber 27.4g	0%
Total Sugars 20.8g
Protein 49.3g	0%

Vitamin D 15.9IU	0%
Calcium 275.4mg	0%
Iron 9.0mg	0%
Potassium 3206.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 13.7%

Carbs: 54.3%