If you’re in the mood for a hearty yet healthy side dish that’s bursting with flavor, this Mushroom Wild Rice Pilaf is just what you need. The earthy, nutty taste of wild rice paired with the savory richness of sautéed mushrooms creates a dish that’s warm, comforting, and utterly satisfying. It’s a perfect accompaniment to any meal, whether it’s a holiday feast or a cozy weeknight dinner. Trust me, this recipe is one you’ll come back to time and time again.
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Why You’ll Love Mushroom Wild Rice Pilaf
This dish isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a family dinner, bringing a dish to a potluck, or treating yourself to a comforting meal, this pilaf is versatile and flavorful. Here’s why it’s a favorite:
- Versatile: It pairs wonderfully with so many main dishes like roasted chicken, grilled steak, or even a simple veggie stir-fry. It’s the kind of dish that can be enjoyed with just about anything.
- Budget-Friendly: Wild rice is relatively affordable, and the ingredients for this pilaf are simple yet packed with flavor. It’s an easy way to elevate your meal without breaking the bank.
- Quick and Easy: The steps are straightforward, and you don’t need a lot of time to create a truly delicious dish. Perfect for when you want something that tastes like you’ve spent hours in the kitchen, but you haven’t!
- Customizable: Want to make it even more flavorful? Toss in some dried cranberries, toasted nuts, or fresh herbs. You can make this dish your own by adding your favorite touches.
- Healthy: With a great balance of vegetables and grains, this dish is naturally filling but still light. Plus, the mushrooms add a great dose of vitamins and antioxidants.
Ingredients
The beauty of this pilaf is that it’s simple, yet so full of flavor. Here’s what you’ll need:
- Wild Rice: The hearty, nutty grain that forms the base of this dish. Wild rice has a lovely chewy texture that holds up well in pilafs.
- Mushrooms: I love using cremini, button, or even shiitake mushrooms for their rich flavor. They absorb the savory broth and add a lovely depth to the pilaf.
- Onion: Sweet onion adds a bit of sweetness and depth of flavor when sautéed. You could also use shallots for a milder flavor.
- Garlic: Fresh garlic brings that aromatic flavor that’s essential in building a flavorful base.
- Vegetable or Chicken Broth: For cooking the rice and infusing it with extra flavor. You could use low-sodium broth for a lighter option.
- Butter: A bit of butter adds richness and helps sauté the vegetables to perfection. You could use olive oil if you prefer a dairy-free option.
- Thyme: Fresh thyme gives this pilaf an earthy, herbal flavor that pairs beautifully with the mushrooms.
- Salt and Pepper: Just to taste, to bring everything together and enhance the flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this savory mushroom wild rice pilaf:
- Cook the Rice: Begin by cooking the wild rice according to package instructions, either in vegetable or chicken broth for extra flavor. Once done, set it aside.
- Sauté the Vegetables: In a large skillet or pan, melt the butter over medium heat. Add the diced onion and garlic, and sauté for about 3-5 minutes until softened and fragrant.
- Cook the Mushrooms: Add the chopped mushrooms to the pan and sauté them until they’re browned and tender. This should take around 5-7 minutes.
- Season and Simmer: Add the cooked rice to the pan with the mushrooms and onions. Stir in fresh thyme, salt, and pepper. Cook for another 3-4 minutes, allowing the rice to absorb all the savory flavors.
- Finish and Serve: Once the rice is heated through and has absorbed all the delicious flavors, remove from heat. Serve immediately, garnished with extra fresh thyme if desired.
How to Serve Mushroom Wild Rice Pilaf
This pilaf is a great side dish, but here are a few ways you can elevate your meal even further:
- With Roasted Meats: It pairs beautifully with roasted chicken, turkey, or steak. The savory flavors of the rice complement the richness of the meats perfectly.
- Vegetarian Delight: Serve it as a main dish with a side of roasted vegetables or a green salad for a hearty, plant-based meal.
- Cranberry Relish: A touch of tart cranberry relish or dried cranberries can add a burst of sweetness to balance out the earthy flavors of the pilaf.
- As a Stuffing: Use it as a stuffing for poultry or pork for a festive and flavorful twist.
Additional Tips
Here are a few tips to help you get the most out of this recipe:
- Add Nuts: Toasted pecans or almonds add a lovely crunch and a bit of richness to this pilaf.
- Make It Ahead: This pilaf stores wonderfully! You can make it ahead of time and reheat it gently in a pan before serving.
- Spice It Up: If you want a little heat, add a pinch of red pepper flakes or a splash of hot sauce to the finished pilaf.
- Leftovers: Leftover pilaf makes a fantastic filling for wraps or a base for a grain bowl. You can also use it as a side with eggs for breakfast!
- Broth Options: For extra depth of flavor, try using a mushroom broth or even a mix of vegetable and beef broth for a more robust taste.
FAQ Section
- Q1: Can I use regular rice instead of wild rice?
A1: While wild rice gives this dish its signature texture and flavor, you can substitute with brown rice or even white rice, though the dish will have a different taste. - Q2: Can I make this dish vegan?
A2: Yes! Simply swap the butter for olive oil or a plant-based butter substitute, and use vegetable broth for the rice. - Q3: Can I freeze Mushroom Wild Rice Pilaf?
A3: Yes! This pilaf freezes well. Just store it in an airtight container for up to 3 months. When you’re ready to eat, thaw in the fridge and reheat in the microwave or on the stovetop. - Q4: How do I store leftovers?
A4: Store leftover pilaf in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. - Q5: Can I add more vegetables to this pilaf?
A5: Absolutely! Feel free to add in vegetables like carrots, peas, or spinach to make this pilaf even more colorful and nutrient-packed. - Q6: How can I make this pilaf more flavorful?
A6: You can add extra herbs like rosemary or sage, or toss in a splash of white wine or balsamic vinegar for extra depth. - Q7: Can I use dried thyme instead of fresh thyme?
A7: Yes! If you’re using dried thyme, use about 1/3 of the amount called for with fresh thyme. Dried herbs are more concentrated. - Q8: Can I double the recipe?
A8: Yes! You can double the recipe to serve more people, just make sure you have a large enough pan to accommodate the extra ingredients. - Q9: Is this pilaf gluten-free?
A9: Yes! Wild rice is naturally gluten-free, making this dish a great option for those with gluten sensitivities. - Q10: How can I make this pilaf spicier?
A10: Add some chili flakes or a diced jalapeño to the sautéed mushrooms for a bit of heat. A drizzle of sriracha or hot sauce at the end can also spice things up.
Conclusion
Mushroom Wild Rice Pilaf is the perfect side dish to elevate any meal. The nutty wild rice, savory mushrooms, and fresh thyme make it a comforting and flavorful addition to any table. Whether you’re serving it for a holiday gathering or a weeknight dinner, this dish is sure to be a hit. Give it a try, and enjoy every bite!
Mushroom Wild Rice Pilaf
- Prep Time: 8 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 8 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: S
- Cuisine: American
- Diet: Vegetarian
Description
This delicious Wild Rice Pilaf combines the savory goodness of wild rice with the sweet flavors of dried cranberries, crisp apples, and roasted pecans. Simmered in a flavorful herb-seasoned broth, this recipe makes for a perfect healthy homemade recipe side dish, ideal for holidays or any special meal. You can enjoy this easy, one-pot meal as a healthy homemade recipe lunch, dinner, or even a tasty healthy homemade snacks!
Ingredients
- 1 1/2 cups low sodium chicken broth
- 1 1/2 cups apple juice
- 1 tablespoon Dijon mustard
- 3 tablespoons butter, divided
- 1/2 tsp salt
- 1 tsp dried parsley
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- 1 cup wild rice blend, rinsed and drained
- 1/2 large onion, diced
- 1 Fuji or honeycrisp apple, chopped
- 3 garlic cloves, minced
- 1 tsp apple cider vinegar (to taste)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- Fresh thyme (optional garnish)
- Fresh parsley (optional garnish)
Instructions
- In a large nonstick skillet, bring the chicken broth, apple juice, Dijon mustard, 1 tablespoon butter, salt, pepper, dried parsley, oregano, thyme, and bay leaf to a boil.
- Add the wild rice, cover, and reduce heat to low. Simmer for 45-60 minutes, stirring occasionally and adding water if needed. Check for doneness after 45 minutes, and cook until the rice is tender and most of the liquid has been absorbed.
- Once cooked, drain the rice and set it aside in a fine-hole strainer.
- In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Increase heat to medium-high and add the diced onions and chopped apple. Sauté for 5-7 minutes until tender.
- Add the garlic and sauté for another 30 seconds.
- Return the cooked rice to the skillet with the sautéed onions and apples. Add the dried cranberries and toasted pecans.
- Add apple cider vinegar gradually, tasting for tanginess. I recommend about 2 teaspoons, but adjust as needed.
- Toss everything together to combine. Season with additional salt and pepper to taste.
- Garnish with fresh thyme and parsley if desired. Serve hot.
Notes
- Adjust the tanginess of the dish by adding apple cider vinegar to your taste.
- If the rice absorbs all of the liquid before it’s fully cooked, add additional water in small increments.
- For a vegetarian or vegan version, you can substitute vegetable broth for the chicken broth.
Nutrition
- Serving Size: 1 Serving (Approx.)
- Calories: 290 kcal
- Sugar: 19g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg