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5 from 1 vote

Wild Rice Mushroom Pilaf

Course Side
Cuisine Asian, Caribbean, Latin American, Middle Eastern
Keyword baked, easy recipe, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 tablespoon butter
  • 1 large onion chopped
  • 3/4 teaspoon salt
  • black pepper ground
  • 2 cups wild rice
  • 3 1/2 cups vegetable or chicken broth hot
  • 2 tablespoons olive oil
  • 16 ounces mixed mushrooms button, cremini, and shiitake, chopped or sliced
  • 1/2 cup dry white wine
  • 2 tablespoons fresh chopped chives or scallions
  • 1 cup toasted nuts: slivered almonds or chopped pecans optional


  1. Preheat oven to 350F. 

  2.  Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes.

  3. Add the wild rice blend and saute, stirring constantly, for about 2 minutes.

  4. Add 4 cups of the hot vegetable broth to the rice and onion mixture and bring to a boil.

  5. Cover the pot with a tight lid and place in the oven for 20 minutes.

  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.
Nutrition Facts
Wild Rice Mushroom Pilaf
Amount Per Serving
Calories 0
% Daily Value*
Monounsaturated Fat 0g
Potassium 0mg0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.