Adirondack Mushroom and Wild Rice Pilaf
Earthy pilaf featuring wild rice, forest mushrooms, and thyme, evoking the flavors of the Adirondack wilderness. This American-inspired vegetarian recipe, ready in about 60 minutes, pairs wild rice, mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup, uncooked wild rice
- 8 oz, sliced mushrooms
- 1/2 medium, chopped onion
- 2 cloves, minced garlic
- 1 1/2 cups chicken broth
- 1 tsp thyme
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Combine 3/4 cup uncooked wild rice, 1 1/2 cups chicken broth, 1 tsp thyme, 1/4 tsp salt, and 1/8 tsp black pepper in medium pot. Bring to boil, then reduce heat to low, cover, and simmer 45 minutes until rice is tender and liquid absorbed.
- Step 2: Heat 1 tbsp olive oil in skillet over medium heat. Add 1/2 medium chopped onion and cook 5 minutes until soft.
- Step 3: Add 8 oz sliced mushrooms and cook 8-10 minutes until golden and liquid evaporated.
- Step 4: Add 2 minced garlic cloves and cook 1 minute until fragrant.
- Step 5: Fluff cooked wild rice with fork. Stir in mushroom mixture. Cook 2 minutes to combine.
Frequently asked questions
How long does Adirondack Mushroom and Wild Rice Pilaf take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Adirondack Mushroom and Wild Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice from drying out.
Can I substitute ingredients in Adirondack Mushroom and Wild Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Adirondack Mushroom and Wild Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Adirondack Mushroom and Wild Rice Pilaf?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the earthy flavor of the mushrooms! Made this for my vegan friends and they were amazed.
- ★★★★☆
Simple and satisfying. My kids loved it and ate it all.
- ★★★★☆
The mushrooms were delicious, but the rice was a bit too soft for my taste. Still, a great dish overall.
