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A bowl of wild rice pilaf with dark grains and browned mushrooms
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Wild Rice Pilaf Recipe

Pure wild rice folded with browned mushrooms, tender vegetables, olive oil, and parsley.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 160.4
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup dry pure wild rice 160 g; not a rice blend or quick-cooking rice
  • 3 cups water plus more hot water if needed
  • 2 tablespoons olive oil 27 g, divided
  • 8 ounces cremini mushrooms 227 g, cleaned and sliced
  • 1 small yellow onion 100 g, finely diced
  • 1 medium carrot 100 g, peeled and diced small
  • 1 large stalk celery 60 g, diced small
  • 2 cloves garlic 6 g, minced
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper .6 g
  • 2 tablespoons fresh parsley 8 g, chopped

Equipment

  • 1 Saucepan with lid 3-quart
  • 1 Wide skillet 12-inch
  • 1 Fine-mesh sieve
  • 1 Cutting board and knife
  • 1 Wooden spoon

Method
 

  1. Rinse the wild rice in a fine-mesh sieve. Bring 3 cups water to a boil in a saucepan. Add the rice, return to a simmer, cover, and cook gently for 35–55 minutes, or according to the package, until tender with a slight chew and many grains have split. Add hot water if the pan becomes dry before the grains are tender. Drain excess liquid.
  2. While the rice cooks, heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until their liquid evaporates and they develop brown patches. Transfer to a plate.
  3. Add the remaining oil, onion, carrot, and celery to the skillet. Cook over medium heat for 7–9 minutes, stirring, until the vegetables soften. Add garlic, salt, and pepper and cook for 1 minute.
  4. Return the mushrooms to the skillet. Fold in the drained cooked wild rice and stir over medium-low heat for 2–3 minutes until hot throughout. Remove from heat and fold in parsley. Divide into six servings.
  5. Refrigerate leftovers promptly in shallow portions, ideally within one hour. Use within 24 hours or freeze promptly. Reheat only once until steaming hot throughout and 165°F.

Video

Notes

Use pure wild rice; cooking time varies by type. Vegetable cooking overlaps the rice simmer. Nutrition is estimated per one-sixth of the recipe using ingredient weights; draining may change actual values.
Video credit: Laura in the Kitchen, Wild Rice Pilaf Recipe, Episode 499. Her related version uses different ingredients and a one-pan method; follow the written instructions here for this mushroom pilaf.