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Mushroom Wild Rice Pilaf is a simple, yet elegant side dish that’s perfect for holiday entertaining, potluck, or family dinner. Dried cranberries add a wonderful, natural sweetness that complements the other savory ingredients. Delicious hot, room temperature, or even cold!
This post and recipe card updated September 15, 2019
It’s no secret that I love carbs, and I have no plans to ever give them up. I could never go on a carb-restricted diet because I would be miserable and probably fall off within the week. I do, however, try to maintain balance with carbs.
My One Pot Taco Spaghetti and Spicy Garlic Shrimp Pasta both use quinoa spaghetti pasta. When I want something heartier I make my Roasted Mushroom Green Bean Farro Salad or my Asian Quinoa Meatballs.
When it comes to rice, I am partial to white rice. Yes, I know its the least nutritious, but it is delicious. I’ll order brown rice at Asian restaurants, but I can never get it to turn out right at home.
I’ve been trying to come up with heartier side dishes, partly because I’m bored with my standby recipes. I normally eat rice as a plain side dish, so this was a great opportunity to give it new life with Mushroom Wild Rice Pilaf
WHY THIS RECIPE WORKS
- It’s a hearty side dish that pairs well with many types of protein
- It’s a great make-ahead dish and can be enjoyed hot, room temperature or even cold
- You could easily enjoy this as a vegetarian meal
What a hearty and delicious dish! It’s a perfect side dish for your holiday dinner table, along with Baked Homemade Mac and Cheese, Broccoli Salad with Homemade Dressing, and Skillet Green Bean Casserole
WHAT WILD RICE TO USE FOR MUSHROOM WILD RICE PILAF
On my first attempt at Mushroom Wild Rice Pilaf, I used Uncle Ben’s Long Grain & Wild Rice. It was very good, but it’s more long-grain rice than wild. I found a heartier blend at Sprouts Farmers Market that I really like.
NOTE: Any store that sells bulk dry food will have a selection of wild rice, and several store brands have hearty wild rice as well.
PRO TIP: The heartier the blend, the longer it will take to cook. Uncle Ben’s takes about 30 minutes. Heartier blends will take 45-60 minutes.
INGREDIENT TIPS FOR MUSHROOM WILD RICE PILAF
I use baby portobello mushrooms because I always have them in the fridge. You could easily substitute white button mushrooms or your favorite variety.
Raw garlic is great, roasted garlic takes the flavor and depth to new levels.
I use my Homemade Vegetable Broth. If you use Store-Bought Broth, look for unsalted or low sodium.
Dried Cranberries and toasted Sliced Almonds add flavor and texture to the dish. The cranberries add a wonderful natural sweetness, countering the other very savory ingredients.
White wine is fabulous to deglaze the pan with the mushrooms. Use a dry white wine, because a sweet wine will make the mushrooms taste a little sweet.
Use a wine you like to drink! If you use a wine you don’t like, you’ll have a dish you don’t like.
STEP BY STEP INSTRUCTIONS
In a large saucepan, melt the butter and saute the onions until translucent. Add the dry rice and stir for one minute to lightly toast the rice.
Add the vegetable broth, bring to a low boil, and reduce to a simmer.
When the broth is about 75% absorbed, add the cranberries and stir well. Cover, and finish cooking until liquid is fully absorbed.
In a separate skillet, melt butter. Add mushrooms, salt, and pepper, and saute over medium heat for 5 minutes.
Add garlic and saute for 1 minute. Pour in the wine and scrape up any bits that get stuck to the skillet.
Add mushrooms to rice, fold together, and garnish with fresh minced parsley and toasted almonds
SERVING RECOMMENDATIONS FOR MUSHROOM WILD RICE PILAF
Mushroom Wild Rice Pilaf is a wonderful side dish for your Thanksgiving and Christmas tables, but don’t limit yourself to just special occasions
- Serve immediately, and hot, for a weekday dinner
- Make a big batch for a party, and serve at room temperature
- Pack those leftovers in the fridge, and eat it cold! Yes, you read that right. Mushroom Wild Rice Pilaf is so delicious cold
MORE DELICIOUS SIDE DISHES
- Loaded Mashed Potato Balls
- Skillet Brussel Sprouts, Bacon and Onions
- Orzo with Onions, Garlic and Peppers
- Chili Garlic Baby Bok Choy
- Cilantro Lime Black Bean Rice
- Roasted Vegetable Couscous
- Baked Zucchini Carrot Tots
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Mushroom Wild Rice Pilaf
Mushroom Wild Rice Pilaf is a simple, yet elegant side dish that’s perfect for holiday entertaining, potluck, or family dinner. Dried cranberries add a wonderful, natural sweetness that complements the other savory ingredients. Delicious hot, room temperature, or even cold!
Ingredients
- 1/2 cup wild rice
- 1 Tablespoon butter
- 1 Tablespoons yellow onion, diced
- 2 cups vegetable broth
- 2 Tablespoons dried cranberries, chopped
- 2 ounces baby portobello mushrooms, sliced
- 1/2 teaspoon fresh-cracked black pepper
- 1/2 teaspoon sea salt
- 2 cloves roasted garlic, smashed
- 2 Tablespoons dry white wine
- fresh parsley, for garnish
- toasted almonds, for garnish
Instructions
- In a saucepan over medium heat, melt 1/2 Tablespoon butter. Add onion and saute for 5 minutes, until golden. Add wild rice, stir well to coat. Stir occasionally for 1 minute, to lightly toast rice
- Add vegetable broth, bring to low boil, and reduce to simmer. Cover and cook for 20-35 minutes.
- COOKING TIME VARIES BASED ON THE RICE YOU USE! The more long grain rice the blend has, the faster it will cook. A hearty wild rice blend will take 45-50 minutes total
- When the liquid has absorbed to the point that you can just see the grains of rice, add the cranberries and stir well. Cover, and cook for another 7-10 minutes
- START THE MUSHROOMS WHEN YOU ADD THE CRANBERRIES TO THE RICE
- In a skillet over medium heat, melt 1/2 Tablespoon butter. Add mushrooms, salt and pepper, and saute for 5 minutes, until soft. Add garlic, and stir for 1 minute. Add wine and cook for 1 minute
- Transfer mushrooms to rice mixture, and fold together
- Garnish with fresh parsley and toasted almonds
Notes
The heartier the rice blend, the longer it will take to cook. Uncle Ben’s takes about 30 minutes. Heartier blends will take 45-60 minutes.
Any store that sells bulk dry food will have a selection of wild rice, and several store brands have hearty wild rice as well.
Use a wine you like to drink! If you use a wine you don't like, you'll have a dish you don't like.
SERVING OPTIONS:
- Serve immediately, and hot, for a weekday family dinner
- Make a big batch for a party, and serve at room temperature
- Pack those leftovers in the fridge, and eat it cold! Yes, you read that right. Mushroom Wild Rice Pilaf is so delicious cold
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 87Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 629mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 2g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Linda says
Can this dish be frozen?
Karyl says
Hmmm, Linda I have not tried to freeze this recipe. Next time I make it I’ll give it a try and see how it turns out.
Andrea says
I love wild rice, and all the other ingredients you used! I can’t wait to try this, I’m sure my family would love it too!
Amy says
The sautéed garlic and mushrooms make this dish! What a fantastic recipe—thank you!
Karyl says
Thank you so much Amy! I really appreciate it.
Anne Lawton says
This is a perfect side dish for any time of the year, but the addition of cranberries makes it festive!
Saima says
Never made anything with wild rice so this recipe is an incentive for me to try it out! Such fresh ingredients and I love the use of cranberries here! And to me, it looks more than a side dish. I can totally imagine eating only this as a complete meal!
Karyl says
Oh I’ve eaten it as a complete meal Saima! It works perfect either way
Amanda Mason says
YUM! I”m loving this recipe! I just printed it and can’t wait to make it! Love that this is gluten free, too! I get so bored with my usual side dishes…I needed a new good one! Looks like I found it!!
Allison says
This will be perfect along with the roast chicken and ham we’re serving for Christmas. Thanks for sharing, my family will love it!
Karyl says
Oh that’s wonderful Allison! I hope you and your family love it as much as I do
Carrie Ditton says
I LOVE wild rice, and this dish looks seriously incredible! I can’t wait to make it, in fact I may just eat the whole thing as a dish to myself!
Karyl says
Haha Carrie I wouldn’t judge you if you did! Because, let’s be honest, I ate this whole thing myself too 🙂
Nicole says
Mmm. Cranberries in wild rice?! That sounds so good to add a little sweet and tart to the savory components of the dish.
Karyl says
It’s good without cranberries Nicole, but so much better WITH them! The cranberries just add that perfect hint of sweet and tart
Kelly Anthony says
I LOVE wild rice, and this pilaf looks seriously incredible! Mushrooms pair so well with it! I can’t wait to make it. Thanks so much for sharing your wonderful recipe with us!
Karyl says
Thank you so much Kelly! I hope you love it as much as I do
Lauren says
Yum! What a great side! I love wild rice and Sprouts! We don’t have them out here but that always where I shop when I’m visiting my sister.
Karyl says
Thanks Lauren! I live in a smallish town, and everyone was so excited when we got a Sprouts 2 years ago LOL 🙂 I go there all the time
Analida Braeger says
Rice pilaf is among my favorite dishes. Why? MUSHROOMS. They go so perfectly with the earthiness of the wild rice. Thanks for sharing. I’m looking forward to trying.
Karyl says
I agree with you Analida! The mushrooms add such wonderful earthy flavor
Veena Azmanov says
I LOVE wild rice and this combination with mushrooms sounds so scrumptious. I cannot wait to try this one soon. Love how simple and easy this recipe is too.
Karyl says
Thanks Veena! Yes, it is very simple, but looks like you created a masterpiece