This Wild Rice Pilaf recipe is hearty, textural and savory. Nutty wild rice is paired with mushrooms, pecans, leeks, Brussels sprouts, and craisins. A lovely, colorful side dish that is vegan and gluten-free.
- 2 cups true wild rice (uncooked) *See notes for wild rice blend
- 6 cups vegetable broth, or chicken stock
- 1/2 teaspoon salt
- 3–4 tablespoons olive oil (or use half butter)
- 8 ounces mushrooms, cut or torn (wild or tame mushrooms)
- 1 1/2 cups carrot, small diced
- 1 1/2 cups celery, diced
- 1 1/2 cup leeks, sliced (or one onion, diced)
- 4 garlic cloves, roughly chopped
- 1–2 tablespoons fresh thyme, sage or rosemary or a combo
- optional- white wine, or splash of water or broth
- 1/4– 1/2 cup craisins (or dried cherries or currants)
- 2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
- salt and pepper to taste
- 1/4– 1/2 cup toasted pecans (or sliced almonds)
- Optioanl Garnish: fresh parsley, pomegranate seeds
- In a large pot, bring stock or broth to a boil. Add wild rice and salt, lower to a simmer, cover and simmer gently for 35-45 minutes. Check at 35 minutes, and continue cooking until unopened grains are tender, yet still chewy. You’ll end up with about 5 cups cooked rice – keep covered and warm, and save any extra broth. Keep in mind, wild rice can vary in thickness, so cooking time may vary too.
- While the wild rice cooks, in a large skillet or saucepan, heat oil /butter over medium heat. Add mushrooms, season with salt, saute until golden 6-7 minutes.
- Add carrot, celery and leeks, season with salt and pepper, lower heat to medium-low, and saute 3 minutes. Lower heat to low, cover the pan, and let cook 5 minutes, or until carrots are al dente.
- Add the garlic and fresh herbs, and saute until the garlic is fragrant, about 2 minutes. Deglaze the pan with a splash of white wine, broth or water, scraping up any browned bits. Add the craisins and stir for one minute.
- Stir in the Brussels sprouts (or kale) and wilt.
- Strain the rice, saving any liquid, and stir in the cooked rice, combining well. Adjust salt and pepper to taste, adding more as needed. Add more broth to loosen (especially if keeping the pilaf in a warm oven). If you left out the wine, a couple of drops of vinegar might help. If you like sweetness, a ½ teaspoon of maple syrup is nice too. My husband loves this with an extra dollop of butter stirred in; up to you.
- Sprinkle with toasted pecans and optional garnishes.
This can be kept warm in a low 300F oven (add a little extra broth so it doesn’t dry out) or serve at room temp.
Wild Rice Blend: If making this with a wild rice blend, follow the directions on the rice package, using broth instead of water. You’ll need much less liquid than this recipe requires.
Instant Pot: visit How to Cook Wild Rice for instant pot directions.
If you are a mushroom lover, you can double the mushrooms. Roasting the mushrooms separately is also nice here. ( Toss with olive oil, season with salt and pepper, roast in 400F oven until tender-crisp, toss in at the end.)
If you don’t like mushrooms; feel free to replace them with 2 cups of cubes of roasted butternut squash,
- Serving Size: 1 cup
- Calories: 242
- Sugar: 8.1 g
- Sodium: 530.6 mg
- Fat: 7.5 g
- Saturated Fat: 1 g
- Carbohydrates: 39.6 g
- Fiber: 4.7 g
- Protein: 7.5 g
- Cholesterol: 0 mg
Keywords: wild rice pilaf, wild rice pilaf recipe, wild rice pilaf mushrooms,