Description
Earthy mushrooms and nutty wild rice come together in this simple one-pan pilaf, seasoned with fresh parsley.
Ingredients
Scale
- 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