Nutty Wild Rice and Mushroom Pilaf

Rich with nutty, invigorating flavors, this earthy wild rice and mushroom pilaf is good served warm or at room temperature. It's a perfect side dish for the Thanksgiving or Christmas table, though you need not wait for a special occasion to enjoy it. Photos by Evan Atlas.

Nutty Wild Rice with Mushrooms

Rich with nutty, invigorating flavors, this earthy wild rice and mushroom pilaf is good served warm or at room temperature.

5 from 1 vote

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Course: Rice pilaf

Cuisine: Healthy

Diet: Vegan, Vegetarian

Keyword: vegan rice pilaf, wild rice and mushroom pilaf

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 to 8

Calories: 194kcal

Author: Veg Kitchen

Ingredients

• 3 cups low-sodium vegetable broth or 3 cups water with 2 salt-free bouillon cubes
• ½ cup wild rice
• ¾ cup long-grain brown rice
• 1 tablespoon olive oil
• 1 whole shallot peeled and finely chopped, or 1 medium onion, finely chopped
• 3 to 4 cloves garlic minced
• 2 large celery stalks strings removed if desired, finely diced
• 1 small or ½ large red bell pepper finely diced
• 8 ounces sliced cremini baby bella mushrooms, cleaned, stemmed, and sliced
• 3 to 4 ounces fresh shiitake mushrooms cleaned, stemmed and sliced
• ¼ cup minced fresh parsley
• ½ cup finely chopped walnuts toasted if desired
• Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

• Combine the broth or water and bouillon cube with the wild in a large saucepan and bring to a slow boil. Stir in the brown rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Let the rice cool to room temperature.
• Heat the olive oil in a wide skillet or steep-sided stir-fry pan. Add the shallot or onion and sauté over medium-low heat until translucent.
• Add the garlic, celery, and bell pepper, and continue to sauté until the mixture is beginning to turn golden-brown.
• Add the mushrooms to the skillet and continue to cook until they're wilted and beginning to give off liquid.
• Once the wild and brown rice mixture is done, add to the skillet along with the parsley and walnuts. Stir together and season with salt and pepper.
• Continue to cook for 5 minutes longer, then remove from the heat. Serve hot or warm.

Nutrition

Calories: 194kcal | Carbohydrates: 24g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 433mg | Fiber: 4g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

• Mushroom lovers, rejoice! Here are more mushroom recipes for you.
• For more ways to use brown rice, explore Classic Rice Dishes.
• Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.