Mushroom and Wild Rice Pilaf
User Reviews
4.9
63 reviews
Excellent
Mushroom and Wild Rice Pilaf
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Mushroom and Wild Rice Pilaf is packed with flavor - juicy raisins, crunchy almonds, oregano, nutty wild rice, and earthy mushrooms, all drenched in brown butter. You'll love this easy one pot recipe as a side dish all year round or light vegetarian main.
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Ingredients
- 16 oz. sliced mushrooms (I used baby bella/cremini)
- 4 tablespoons butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups chicken or vegetable broth or water, in a pinch
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- ½ cup raisins
- ½ cup slivered almonds (see notes)
- 1 cup wild rice blend (see notes)
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Instructions
- In a large pot with a lid (I used my Dutch oven), brown the butter by melting it over medium-high heat, allowing it to get foamy, and then stirring constantly until it develops a brown color. Once it gets brown, immediately add the sliced mushrooms (16 oz.) and stir to coat.
- Season the mushrooms with the salt (½ teaspoon) and black pepper (¼ teaspoon). Stir again to coat, then sauté the mushrooms until deeply brown, stirring only occasionally to allow the liquid to evaporate and color to develop (about 5-7 minutes, see notes).
- Add the fresh oregano (1 tablespoon), raisins (½ cup), and slivered almonds (½ cup) to the pot. Stir to coat. Add the wild rice blend (1 cup) and stir to coat in all the butter and spices for about 30 seconds to 1 minute. Pour in the broth (2 cups), bring to a boil, cover, and simmer on low for 10-15 minutes (or until rice is fully cooked, double check the package instructions, see notes).
- Turn off the heat and allow the rice pilaf to remain covered for 5-10 more minutes. Then, uncover and fluff with a fork or spoon. Serve.
Equipments used:
Notes
- I love RiceSelect Royal Rice Blend because it has a great combination of textures and flavors and is fast to cook. Keep in mind: other blends of wild rice, and especially pure wild rice, may take longer to cook or require different liquid ratios. Check the package directions and adjust the amount of broth and time to cook accordingly.
- When it comes to browning mushrooms, don't rush it, and don't stir too often. Here are more specifics on how to get deeply browned sautéed mushrooms.
- Sliced almonds, or another nut of choice, such as walnuts or pecans, can be used instead of slivered almonds. For a nut-free version, use a seed (such as sunflower seeds or pumpkin seeds), or omit entirely.
- For a vegetarian version, be sure to use vegetable broth instead of chicken broth. For a dairy-free or vegan version, us a vegan butter substitute, or olive oil (skip the browning part if using oil).
Nutrition Information
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Serving
1cup
Calories
282kcal
(14%)
Carbohydrates
35g
(12%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
287mg
(12%)
Potassium
601mg
(17%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
253IU
(5%)
Vitamin C
2mg
(2%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 282kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 287mg | 12% |
| Potassium | 601mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
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