Save to Pins The first time I made wild rice pilaf was during a rainy October weekend when I wanted something comforting but not heavy. I remember watching the steam rise from the pot, carrying that nutty, earthy aroma throughout the entire kitchen. My roommate kept wandering in asking if it was done yet, drawn by the smell of mushrooms and thyme hitting the hot oil. We ended up eating it straight from the skillet while standing at the counter, too hungry to bother with proper plates.
Last Thanksgiving I decided to surprise my family by making this instead of the usual bread stuffing. My aunt actually went back for thirds and asked for the recipe before she even finished her first plate. Now it has become a running joke that I am not allowed to show up without it.
Ingredients
- 1 cup wild rice, rinsed: Wild rice is technically a grass, not a rice, which gives it that distinct nutty flavor and satisfying chew. Rinsing removes any debris and helps it cook evenly.
- 2 cups low-sodium vegetable broth: I prefer low-sodium broth so I can control the salt level myself. Homemade broth works beautifully too if you have it.
- 1/2 cup water: The extra water helps ensure the wild rice gets perfectly tender without becoming mushy.
- 2 tablespoons olive oil: A good quality olive oil forms the flavor foundation for sautéing the vegetables.
- 1 medium yellow onion, finely chopped: Yellow onions become sweet and mellow when cooked slowly, adding depth to the pilaf.
- 2 cloves garlic, minced: Fresh garlic adds that aromatic kick that makes the whole kitchen smell amazing.
- 8 oz (225 g) cremini or button mushrooms, sliced: Cremini mushrooms have a slightly deeper flavor than white buttons, but either works perfectly here.
- 1 celery stalk, finely chopped: Celery adds a subtle fresh flavor and nice little crunch throughout the dish.
- 1 medium carrot, diced: The carrot brings a touch of natural sweetness that balances the earthy mushrooms.
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Thyme pairs so naturally with both wild rice and mushrooms, it is practically required.
- 1 bay leaf: A single bay leaf adds a subtle background herbal note that makes everything taste more complete.
- Salt and freshly ground black pepper, to taste: Seasoning as you go builds layers of flavor rather than just salt at the end.
- 2 tablespoons fresh parsley, chopped: Fresh parsley adds a bright pop of color and fresh flavor right before serving.
- Optional: 1/4 cup toasted slivered almonds: The almonds add a wonderful crunch and nutty flavor that echoes the wild rice perfectly.
Instructions
- Cook the wild rice:
- In a medium saucepan, combine the wild rice, vegetable broth, and water. Bring everything to a boil over high heat, then reduce to low, cover tightly, and let simmer gently for 40 to 45 minutes until the rice is tender and has split open slightly. Drain any excess liquid that has not been absorbed.
- Sauté the base vegetables:
- While the rice simmers, heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and carrot, cooking for about 5 to 6 minutes until they have softened and become fragrant.
- Add the mushrooms and garlic:
- Toss in the sliced mushrooms and minced garlic, stirring occasionally for 6 to 8 minutes. You want the mushrooms to turn golden brown and release most of their moisture so they become concentrated and flavorful rather than watery.
- Season the mixture:
- Stir in the fresh thyme and bay leaf, then season with salt and pepper. Let everything cook together for another minute to bloom the spices, then fish out and discard the bay leaf.
- Combine everything:
- Gently fold the cooked wild rice into the mushroom and vegetable mixture. Taste the pilaf and add more salt or pepper if needed.
- Finish and serve:
- Transfer the pilaf to a serving dish and scatter the fresh parsley on top. Add the toasted almonds if you are using them and serve while still warm.
Save to Pins I once made a huge batch of this on Sunday and ate it for lunch throughout the week with a simple fried egg on top. Something about the nutty rice and savory mushrooms with that runny yolk was just absolute perfection.
Make It Your Own
One of my favorite variations is adding a splash of dry white wine when I sauté the mushrooms. The alcohol cooks off but leaves behind this bright acidity that cuts through the richness. Sometimes I will also throw in some dried cranberries or chopped dried apricots for a sweet and savory version that feels perfect for autumn.
Pairing Ideas
This pilaf is incredibly versatile on the table. I love serving it alongside roasted chicken or a seared steak where the earthy flavors complement the meat beautifully. For a vegetarian dinner, it pairs wonderfully with roasted butternut squash or some crispy pan-fried tofu. The textures and flavors just work together without competing.
Storage And Reheating
The pilaf keeps beautifully in the refrigerator for up to five days in an airtight container. When reheating, sprinkle in a tablespoon of water and warm it gently in the microwave or on the stove with a tight-fitting lid. This brings back the moisture and keeps the rice from drying out.
- Freeze portions for up to three months if you want meal prep for later
- The almonds are best added right before serving so they stay crunchy
- If the pilaf seems dry after reheating, a drizzle of olive oil helps revive it
Save to Pins There is something so satisfying about a dish that looks impressive but comes together with minimal effort. This wild rice pilaf has become my go-to for everything from weeknight dinners to special occasions.
Questions & Answers
- → Why is wild rice different from regular rice?
Wild rice is actually a semi-aquatic grass rather than true rice, with a chewy texture and distinct nutty flavor. The grains are longer and darker than traditional rice, requiring slightly longer cooking times to become tender.
- → Can I make this pilaf ahead of time?
Absolutely. This pilaf reheats beautifully and actually develops deeper flavors after sitting. Prepare it up to 2 days in advance, store refrigerated in an airtight container, and warm gently with a splash of broth before serving.
- → What mushrooms work best in this dish?
Cremini mushrooms offer excellent earthy flavor and meaty texture, but button mushrooms work well too. For more variety, try shiitake for depth or porcini for intense umami. Dried porcini reconstituted in the broth add exceptional richness.
- → Is wild rice gluten-free?
Yes, pure wild rice is naturally gluten-free. However, always verify your vegetable broth is certified gluten-free, as some brands contain barley-based seasonings or other gluten-containing additives.
- → Can I substitute other grains?
You can replace half the wild rice with brown rice for a different texture and quicker cooking time. Barley or farro also work wonderfully, though they'll alter the dish's character and may require adjusted liquid ratios.
- → How do I prevent mushy wild rice?
The key is proper draining once the grains are tender. Wild rice releases starch as it cooks, so excess liquid can make the final dish gummy. Drain thoroughly and let the rice steam uncovered for a few minutes before combining with vegetables.