Save The first time I made wild rice pilaf, I was trying to impress some new friends with something that felt fancy but wasn't actually complicated. I stood over the stove, watching the mushrooms shrink and deepen in color, wondering if I'd added enough salt. When we finally sat down to eat, someone asked for seconds and then asked for the recipe, which is basically my favorite kind of validation.
Last autumn, my neighbor brought over some fresh thyme from her garden, and I threw it into this pilaf on a whim. That tiny addition turned a solid side dish into something my family actually requested by name. Now whenever I see thyme at the market, I grab a bunch and think about how the simplest ingredients can make the biggest difference.
Ingredients
- 1 cup wild rice, rinsed: Wild rice isn't technically rice, it's a grass, and that's why it has that gorgeous nutty flavor and satisfying chew that holds up perfectly to hearty mushrooms
- 2 cups low-sodium vegetable broth: I like using low-sodium broth because canned brands can be brutally salty, and you want to control the seasoning yourself
- 1/2 cup water: The wild rice needs a little extra liquid to become tender without getting mushy
- 2 tablespoons olive oil: This is your cooking fat, and it helps the vegetables soften and develop those golden edges that taste like pure comfort
- 1 medium yellow onion, finely chopped: Yellow onions become sweet when they cook down, and they're the foundation of flavor here
- 2 cloves garlic, minced: Fresh garlic transforms in the pan, mellowing out and adding that aromatic backbone
- 8 oz (225 g) cremini or button mushrooms, sliced: Cremini mushrooms have more flavor than white button mushrooms, and they develop this incredible meaty depth when sautéed properly
- 1 celery stalk, finely chopped: Celery adds a subtle savory note that rounds out the onion and carrot
- 1 medium carrot, diced: The carrot brings a touch of sweetness and beautiful color to the mix
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried): Fresh thyme makes everything taste brighter and more complex, but dried works if that's what you have
- 1 bay leaf: This infuses the rice with subtle herbal notes while it simmers
- Salt and freshly ground black pepper, to taste: Season as you go, tasting frequently, because mushrooms need more salt than you might expect
- 2 tablespoons fresh parsley, chopped: Fresh parsley at the end adds color and a bright, fresh finish
- Optional: 1/4 cup toasted slivered almonds: The almonds add crunch and make the dish feel extra special, like something you'd get at a restaurant
Instructions
- Cook the wild rice:
- Combine the wild rice, vegetable broth, and water in a medium saucepan and bring it to a boil over high heat. Lower the heat to a gentle simmer, cover tightly, and let it cook for 40 to 45 minutes until the rice is tender and most of the liquid has been absorbed. Drain any excess liquid and set aside.
- Sauté the vegetables:
- While the rice simmers, warm the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and carrot, stirring occasionally for 5 to 6 minutes until softened and fragrant.
- Add the mushrooms:
- Stir in the garlic and sliced mushrooms, cooking for 6 to 8 minutes until the mushrooms are golden brown and their moisture has evaporated completely.
- Season the mixture:
- Add the thyme, bay leaf, salt, and pepper, cooking for just another minute to wake up the spices. Remove the bay leaf before combining with the rice.
- Combine everything:
- Gently fold the cooked wild rice into the mushroom and vegetable mixture, taking care not to mash the rice. Taste 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're using them, and serve while everything is still warm.
Save My aunt started making this pilaf for Thanksgiving instead of her usual stuffing, and honestly, nobody missed the bread. The earthiness of the wild rice and mushrooms just feels so appropriate for fall, like something you'd gather after a long walk through the woods.
Make It Your Own
Sometimes I'll throw in a splash of dry white wine when I'm sautéing the mushrooms, and it adds this subtle brightness that makes everything taste more expensive. You could also swap in some brown rice for part of the wild rice if you want a softer texture, though I love the chewiness of all wild rice.
Serving Suggestions
This pilaf is substantial enough to stand alone as a vegetarian main, especially with the almonds on top for protein. I've also served it alongside roast chicken, pork tenderloin, and even tucked it into acorn squash halves for a pretty presentation.
Storage and Reheating
The pilaf keeps beautifully in the refrigerator for up to four days, and it actually tastes even better the next day when the flavors have had more time to mingle. When reheating, add a tiny splash of water or broth and warm it gently in the microwave or on the stove.
- Let the pilaf cool completely before transferring to an airtight container
- If it seems dry after reheating, a drizzle of olive oil brings it back to life
- The almonds are best added right before serving so they stay crunchy
Save There's something deeply satisfying about a dish that looks impressive but comes together with simple ingredients and straightforward techniques. This pilaf has become one of those recipes I can make without even thinking, but it still feels like a treat every single time.
Your Questions Answered
- → Do I need to soak wild rice before cooking?
No soaking is required for wild rice. Simply rinse it thoroughly before cooking to remove any debris. The rice cooks in about 40–45 minutes in liquid, developing its characteristic chewy texture.
- → Can I use other types of mushrooms?
Absolutely. Cremini and button mushrooms work beautifully, but you can also use shiitake for deeper flavor, portobello for meaty texture, or a mix of wild mushrooms for variety. Slice them evenly for consistent cooking.
- → What can I serve with this pilaf?
This versatile dish pairs wonderfully with roasted chicken, turkey, or pork tenderloin. It also complements grilled fish or roasted vegetables. As a vegetarian main, serve alongside a fresh green salad or crusty bread.
- → How do I store leftovers?
Store cooled pilaf in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water or broth, or warm in a skillet over medium-low heat, stirring occasionally.
- → Can I make this dish ahead of time?
Yes, you can cook the wild rice and prepare the mushroom mixture up to a day in advance. Keep them separate in the refrigerator. Reheat each component gently before combining and garnishing just before serving.
- → Is wild rice actually rice?
Despite its name, wild rice is technically a semi-aquatic grass native to North America, not a true rice variety. It has a distinct nutty flavor, chewy texture, and longer grains than traditional rice.