Mushroom Wild Rice Pilaf

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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

Yield: 4

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

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!

Print

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

1. 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
2. Add vegetable broth, bring to low boil, and reduce to simmer. Cover and cook for 20-35 minutes. 
3. 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
4. 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
5. START THE MUSHROOMS WHEN YOU ADD THE CRANBERRIES TO THE RICE
6. 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
7. Transfer mushrooms to rice mixture, and fold together
8. 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 Servings
Amount 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