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
- 3 cups low-sodium vegetable broth or 3 cups water with 2 salt-free bouillon cubes
- 1/2 cup wild rice
- 3/4 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 1/2 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
- 1/4 cup minced fresh parsley
- 1/2 cup finely chopped walnuts toasted if desired
- Salt and freshly ground pepper to taste
- 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.