Nutty wild rice with caramelized mushrooms and fresh herbs
Wild Rice and Roasted Mushroom Pilaf
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Servings
6
6 cups
Difficulty
Easy
Cost
Moderate
$$
Wild Rice and Roasted Mushroom Pilaf
Nutty wild rice with caramelized mushrooms and fresh herbs
★4.2(24)
A hearty, earthy pilaf of chewy wild rice tossed with roasted mushrooms, toasted pecans, dried cranberries, and fresh thyme.
10m
Prep Time
50m
Cook Time
60m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Wild rice is not actually rice at all — it is an aquatic grass seed native to North America, and its deep nutty flavor and satisfyingly chewy texture make it one of the most underappreciated grains in the kitchen. When combined with roasted mushrooms, toasted pecans, and tart dried cranberries, it becomes a pilaf worthy of the holiday table.
This is the kind of side dish that steals the show from the main course. Each bite offers a different combination of textures — the pop of wild rice, the meatiness of roasted mushrooms, the crunch of pecans, the jewel-like sweetness of cranberries — all unified by aromatic thyme and a simple shallot vinaigrette.
Ingredients
- 1.5 cups wild rice blend (or pure wild rice)
- 3.5 cups vegetable broth
- 12 oz cremini or mixed mushrooms, quartered
- 1/2 cup pecans, roughly chopped
- 1/3 cup dried cranberries
- 1 large shallot, diced
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil for dressing
- Kosher salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- 1
Preheat oven to 425°F. Toss mushrooms with 1 tablespoon olive oil, salt, and pepper. Spread on a sheet pan and roast for 20-25 minutes until deeply golden.
- 2
Meanwhile, heat 1 tablespoon olive oil in a saucepan over medium heat. Add shallot and cook 3 minutes. Add wild rice and stir 1 minute.
- 3
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and some grains have burst open. Drain any excess liquid.
- 4
Toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant, about 4 minutes.
- 5
Toss the cooked wild rice with roasted mushrooms, toasted pecans, dried cranberries, thyme, balsamic vinegar, and extra-virgin olive oil.
- 6
Season with salt and pepper. Garnish with fresh parsley. Serve warm or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Wild riceFarro or brown rice
Different flavors but similar chewy textures.
PecansWalnuts or almonds
All add a nice crunch.
Dried cranberriesDried cherries or golden raisins
Both add similar tart-sweet notes.
Tips & Storage
Pro Tips
A wild rice blend (wild rice mixed with long-grain) cooks faster and is more widely available.
This pilaf is ideal for holiday meals — make it ahead and serve at room temperature.
Walnuts can substitute for pecans if preferred.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Serve at room temperature or warm gently in the microwave with a splash of broth.
Nutrition Facts
Per serving (1 cup) · 6 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates40g
Fat12g
Fiber4g
Sugar8g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when wild rice is done?
- The grains will be tender and chewy. Some will have burst open, revealing the pale interior. This is normal and desirable.
- Is wild rice gluten-free?
- Yes, wild rice is naturally gluten-free despite its name.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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