Mushroom Rice Pilaf

Mushroom wild rice pilaf is made with wild and long grain white rice, onions, chicken broth and mushrooms that are sautéed in butter. It’s a savory, satisfying side dish.

Course Side Dish

Cuisine American

Keyword mushrooms, rice recipes, wild rice

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings

Calories 323kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Extra Virgin Olive Oil
¼ cup Finely Diced Onion yellow or white (about ½ small onion)
½ cup Wild Rice
3½ cups Chicken Broth
½ teaspoon Salt plus a pinch and extra at the end if needed (we use kosher salt)
1 cup Long-Grain White Rice
1 tablespoon Butter
8 ounces White Button Mushrooms sliced

Instructions

Heat the olive oil in a medium saucepan over medium heat. When the oil is hot, add the onions and cook gently for 3 minutes, stirring frequently.
Add the wild rice, chicken broth and salt to the pan, stir.
Raise the heat to high and bring the liquid to a boil (It will take about 5 minutes to start boiling). Lower the heat to medium-low to low; cover and cook the wild rice for 20 minutes. Keep the liquid at a simmer, adjust the heat as needed.
Add the white rice to the saucepan and give it a quick stir. Raise the heat to high, bring the broth to a simmer again (it will take 2-3 minutes to come to a simmer). Stir once to make sure the rice is not sticking to the bottom and cover the pan. Keep the liquid simmering, adjust the heat as needed.
In the meantime, melt the butter in a non-stick skillet over medium heat. When the butter is melted and foamy, add the mushrooms and sprinkle with a pinch of salt.
Gently cook the mushrooms until all the liquid cooks out and they are golden in spots, about 10-12 minutes. Stir occasionally at first, then more often as the liquid cooks out.
When the mushrooms are done add them to the rice. Give everything a good stir to combine.
Continue cooking the rice pilaf, covered, for 20-25 minutes (or until done) on medium-low to low heat stirring only one time about halfway through the cooking time.
Uncover the saucepan and fluff the rice with a fork, let some steam escape and fluff again.
Taste the rice and add salt if needed. As a reference we did not add extra to ours.

Notes

Clean the mushrooms by wiping them with a damp cloth or paper towel, or quickly run them under cold water and use your fingers to gently remove any soil. Then, pat them gently with a kitchen or paper towel to dry.
Don’t slice the mushrooms too thin because they will break apart during cooking and won't hold their shape. We want hearty mushroom pieces.
Don’t over-stir the rice during the cooking time to avoid it getting gummy. Stir it just enough to combine and to ensure it’s not sticking on the bottom.

Nutrition