An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is filling with a nutty flavor from the wild rice blend.

Wild Rice and Mushroom Pilaf

  • Cook Time: 1:30 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 tablespoons butter (or Earth Balance for a vegan option)
  • 1 large Spanish onion, chopped
  • Salt
  • Freshly ground black pepper
  • 2 cups wild rice blend
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 pound mixed mushrooms (button, cremini, and shiitake), sliced
  • ⅓ cup dry white wine
  • 2 tablespoons fresh chopped chives
  1. Instructions
  2. Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes.
  3. Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
  4. Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
  5. Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
  6. While the rice is cooking, prepare the mushrooms.
  7. Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
  8. Add the wine and cook until evaporated, about 4-5 minutes.
  9. When the rice is done, fluff with a fork and fold in the mushrooms and chives.
  10. Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.