Northern Pine Nut and Wild Mushroom Pilaf

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A fragrant rice pilaf infused with toasted pine nuts and earthy wild mushrooms, capturing the essence of northern forest flavors. This Mediterranean-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs Basmati rice, Wild mushrooms, Pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 1/2 cups Basmati rice
• 8 oz, sliced Wild mushrooms
• 1/3 cup Pine nuts
• 1 small, finely chopped Yellow onion
• 2 minced Garlic cloves
• 3 cups Vegetable broth
• 3 tbsp Olive oil
• 1 tbsp Fresh thyme leaves
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp, chopped Fresh parsley

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Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until the water runs clear; drain well.
2. Step 2: Heat 2 tbsp olive oil in a large saucepan over medium heat until shimmering.
3. Step 3: Add 1 small finely chopped yellow onion and sauté for 4 minutes until softened.
4. Step 4: Add 2 minced garlic cloves and 8 oz sliced wild mushrooms; cook for 6-7 minutes until mushrooms release moisture and begin to brown.
5. Step 5: Stir in the drained rice and 1 tbsp fresh thyme leaves; cook for 2 minutes, stirring constantly to toast the rice and mushrooms.
6. Step 6: Pour in 3 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a boil.
7. Step 7: Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid absorbed.
8. Step 8: Meanwhile, toast 1/3 cup pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant; set aside.
9. Step 9: Remove pilaf from heat, fluff with a fork, stir in 2 tbsp chopped fresh parsley and toasted pine nuts.
10. Step 10: Drizzle with remaining 1 tbsp olive oil before serving to add richness.