Northern Michigan Wild Rice and Mushroom Pilaf

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty wild rice pilaf with earthy mushrooms and aromatic herbs, inspired by the forests and lakes of Michigan's Upper Peninsula. This American-inspired vegetarian recipe, 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 280 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 small, finely chopped shallots
• 8 oz, sliced cremini mushrooms
• 2, minced garlic cloves
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped toasted pecans
• 2 tbsp chopped 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 water. In a medium pot, bring 3 cups water to a boil, add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
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 8 oz sliced cremini mushrooms and cook for 7-8 minutes until browned and moisture evaporates. Stir in 2 minced garlic cloves and 1 tbsp chopped fresh thyme, cooking for 1 minute until fragrant.
4. Step 4: Fluff the cooked wild rice with a fork and add it to the skillet with mushrooms. Season with 1 tsp salt and 1/2 tsp black pepper, stirring to combine and heat through for 2 minutes.
5. Step 5: Remove from heat and stir in 1/4 cup chopped toasted pecans and 2 tbsp chopped fresh parsley before serving for added texture and freshness.