Sautéed Wild Rice and Mushroom Pilaf with Thyme
A fragrant, earthy pilaf featuring Minnesota-grown wild rice and mushrooms, finished with fresh thyme and a hint of white wine. This american-inspired one pot (vegetarian) ready in about 65 minutes pairs rinsed wild rice, vegetable broth, tablespoons butter 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 cup, rinsed wild rice
- 2 cups vegetable broth
- 2 tablespoons butter
- 1 large, finely chopped shallot
- 8 ounces, sliced cremini mushrooms
- 1 teaspoon, chopped fresh thyme
- 1/4 cup dry white wine
- to taste salt
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
- Step 1: In a medium saucepan, combine rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid absorbed.
- Step 2: While rice cooks, melt butter in a large skillet over medium heat. Add chopped shallot and cook for 2 minutes until softened. Add sliced mushrooms and cook for 8-10 minutes until they release liquid and brown slightly.
- Step 3: Stir in chopped fresh thyme and white wine, then cook for 1 minute. Season with salt and pepper to taste.
- Step 4: Fluff cooked wild rice with a fork, then stir in mushroom mixture. Cook for 2 minutes to combine, then sprinkle with chopped parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Wild Rice and Mushroom Pilaf with Thyme take to make?
Total time is about 65 minutes (15 min prep + 50 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 Sautéed Wild Rice and Mushroom Pilaf with Thyme?
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 rinsed wild rice from drying out.
Can I substitute ingredients in Sautéed Wild Rice and Mushroom Pilaf with Thyme?
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 Sautéed Wild Rice and Mushroom Pilaf with Thyme 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.
Is Sautéed Wild Rice and Mushroom Pilaf with Thyme vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Very good for a 50-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
