Wild Rice Pilaf with Mushrooms and Thyme
In short: Nutty wild rice simmered in stock with browned mushrooms, onion, celery and thyme. A make-ahead side for roast poultry and holiday meals. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 5 min
- Resting
- 5 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 215 kcal
Wild rice and mushrooms share an earthy flavor, and thyme and a bay leaf deepen it. This pilaf starts by browning the mushrooms, then softening onion, celery and garlic in the same pot before the wild rice simmers in vegetable stock until the grains burst open. It is a classic holiday side for roast turkey, chicken or duck, and it reheats well, which helps on a crowded stove.
Instructions
- Rinse the wild rice in a fine sieve under cold water and drain.
- Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes, until browned and their liquid has evaporated. Move them to a bowl.
- Add the rest of the oil, the onion and the celery to the pot and cook over medium heat for 6 minutes until soft. Add the garlic and thyme and cook for 30 seconds.
- Stir in the rice for 1 minute. Pour in the stock, add the bay leaf and salt and bring to a boil.
- Lower the heat, cover and simmer for 40 to 45 minutes, until the grains have split open and the liquid is absorbed. Drain off any excess liquid.
- Remove the bay leaf and fold in the mushrooms and parsley. Season with salt and pepper and let the pilaf stand, covered, for 5 minutes before serving.
Tips
- Check the rice at 40 minutes. If it is still hard and the pot is dry, add a splash of hot water and cook for another 5 to 10 minutes.
- Replace some of the stock with dry white wine for more depth, or stir in toasted pecans and dried cranberries for a festive version.
Questions and answers
Can I make wild rice pilaf ahead of time?
Yes. Cook it up to 3 days ahead and reheat with a splash of stock or water in a covered pan or in the oven.
What can I serve with wild rice pilaf?
It goes well with roast turkey, chicken, duck and pork, and with roasted squash or green beans.
Can I freeze wild rice pilaf?
Yes, for up to 3 months. Thaw it in the fridge overnight and reheat until steaming hot.
How long does it take to make Wild Rice Pilaf with Mushrooms and Thyme?
About 1 h 20 min in total: 15 min of preparation and 1 h 5 min of cooking.
How many calories are in Wild Rice Pilaf with Mushrooms and Thyme?
About 215 kcal per serving, with 8 g of protein, 35 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 35 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
