This mushroom and wild rice pilaf is a warm and savory side dish that works for a weeknight meal or a special occasion. It’s a straightforward recipe made in one pot, bringing together nutty wild rice with earthy mushrooms and leeks.
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From start to finish, this dish takes just over an hour, with most of that time being hands-off simmering. It’s a simple way to make a flavorful and satisfying side.
Why You'll Love This Recipe
- Sautéing the leeks and mushrooms first creates a deep, savory base before the rice is even added
- The entire dish, from sautéing to simmering, comes together in a single pan, which means easier cleanup
- You can use any mix of your favorite mushrooms or swap the leek for a yellow onion if that’s what you have
Essential Ingredients
- Wild Rice: This is the seed of an aquatic grass, not a true rice. It has a distinctive nutty flavor and chewy texture. Do not substitute it with white or brown rice, as cooking times and liquid ratios are very different.
- Mushrooms: A mix of cremini and shiitake mushrooms offers great flavor. You can also use button, portobello, or other varieties you enjoy.
- Leek: Use only the white and light green parts. Be sure to wash them well, as dirt can hide between the layers. A medium yellow onion can be substituted.
- Broth: Vegetable broth keeps the dish vegetarian. Chicken broth can be used for a slightly richer, non-vegetarian version.
- Parsley: Fresh flat-leaf parsley adds a bright, clean finish. If you must use dried, use about 1 tablespoon and add it with the broth.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Sauté the Leeks and Mushrooms: Start by melting butter in a large saucepan. Add the chopped leeks and cook them until they are soft. Turn up the heat, add the mushrooms, and cook until they are nicely browned. This step is key to developing the dish’s earthy flavor.
Add Aromatics and Rice: Once the mushrooms are cooked, stir in the minced garlic and cook for just a minute until you can smell it. Add the rinsed wild rice and stir to coat it with the butter and mushroom juices.
Simmer the Pilaf: Pour in the broth, season with salt and pepper, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer until the rice is tender, which will take about 45 to 55 minutes.
Finish and Serve: After the rice is cooked, drain off any liquid that hasn’t been absorbed. Stir in a generous amount of fresh parsley to brighten up the flavors, and your pilaf is ready to serve.
You Must Know
- Wild rice is cooked when the grains have puffed up and burst, revealing the lighter interior
- Cooking times can vary between brands, so start checking for doneness around the 45-minute mark
- Using a mix of mushrooms like cremini and shiitake adds more complex flavor and texture to the pilaf
- Rinsing wild rice before cooking helps remove any surface starch and debris for a cleaner taste
- For a richer flavor, use broth instead of water
- Vegetable broth keeps the dish vegetarian, while chicken broth adds depth
Serving Ideas
This pilaf is a great side dish for roasted chicken, seared pork chops, or a simple baked salmon.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan with a splash of water or broth, or in the microwave.
FAQ
Can I use brown rice instead of wild rice?
It’s not recommended as a direct substitute. Wild rice has a very different texture and cooking time. If you use brown rice, you will need to adjust the liquid amount and cooking time according to its package directions.
My wild rice is still crunchy after 55 minutes. What should I do?
Cooking times for wild rice can vary. If it’s still too firm, add another 1/4 cup of broth or water, cover the pot, and continue to simmer, checking every 10 minutes until it reaches your desired tenderness.
How can I make this recipe vegan?
Yes, this recipe is easily made vegan. Simply substitute the unsalted butter with olive oil or your favorite plant-based butter and be sure to use vegetable broth.
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📖 Recipe Card
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Mushroom Wild Rice Pilaf
- Total Time: 70 minutes
- Yield: 4 servings 1x
Description
Earthy mushrooms and nutty wild rice come together in this simple one-pan pilaf, seasoned with fresh parsley.
Ingredients
- 2 tbsp unsalted butter (28g)
- 1 large leek, white and light green parts only, rinsed and chopped
- 12 oz mixed mushrooms (340g), such as cremini or shiitake, sliced
- 2 cloves garlic, minced
- 3/4 cup wild rice (150g), rinsed and drained
- 3 cups vegetable or chicken broth (720ml)
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
Instructions
- Melt the butter in a large saucepan or Dutch oven over medium heat.
- Add the chopped leek and cook for about 5 minutes, stirring occasionally, until it has softened.
- Increase the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until they have released their liquid and started to brown, about 8 to 10 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the rinsed wild rice, broth, salt, and pepper to the pan. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer.
- Cook for 45 to 55 minutes, or until the wild rice is tender and many of the grains have split open.
- Carefully drain any excess liquid from the pan.
- Stir in the fresh parsley, adjust seasoning if needed, and serve warm.
Notes
- Wild rice is cooked when the grains have puffed up and burst, revealing the lighter interior. Cooking times can vary between brands, so start checking for doneness around the 45-minute mark.
- Using a mix of mushrooms like cremini and shiitake adds more complex flavor and texture to the pilaf.
- Rinsing wild rice before cooking helps remove any surface starch and debris for a cleaner taste.
- For a richer flavor, use broth instead of water. Vegetable broth keeps the dish vegetarian, while chicken broth adds depth.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Sautéing, Simmering
- Cuisine: American
