Edina Inspired Wild Rice and Mushroom Pilaf

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A hearty pilaf combining nutty wild rice and earthy mushrooms, inspired by the natural beauty of Edina along the Nine Mile Creek Regional Trail. This American-inspired rice and grain recipe (vegetarian), ready in about 60 minutes, pairs wild rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1 cup wild rice
• 3 cups water
• 2 tbsp olive oil
• 2 medium, finely chopped shallots
• 3 minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1 tsp leaves fresh thyme
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup wild rice under cold running water. In a medium saucepan, combine wild rice with 3 cups water and 1 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes until rice is tender and water absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms to the skillet. Cook for 7-8 minutes, stirring occasionally, until mushrooms release moisture and edges become golden brown.
4. Step 4: Stir in 1 tsp fresh thyme leaves and 1 cup vegetable broth. Simmer for 5 minutes until broth reduces slightly and flavors meld.
5. Step 5: Drain any excess liquid from cooked wild rice and fold rice gently into the mushroom mixture. Season with 1/2 tsp black pepper to taste.
6. Step 6: Transfer pilaf to a serving dish and garnish with 2 tbsp chopped fresh parsley for a bright finish.