Sautéed Wild Rice Pilaf with Mushrooms and Shallots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant wild rice pilaf cooked with earthy mushrooms and sweet shallots, reflecting the regional grain and produce flavors of Wisconsin. This american-inspired rice & grains (vegetarian) ready in about 55 minutes pairs wild rice blend, vegetable broth, 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.

Prep: 10 min Cook: 45 min Serves 4 American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup wild rice blend under cold water. In a medium saucepan, bring 2 1/2 cups vegetable broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid absorbed.
  2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 finely diced medium shallots and sauté for 3-4 minutes until softened and translucent.
  3. Step 3: Add 8 oz sliced cremini mushrooms and 2 minced garlic cloves to the skillet. Cook for 6-7 minutes until mushrooms release moisture and begin to brown.
  4. Step 4: Stir in 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 1-2 minutes until fragrant.
  5. Step 5: When rice is done, fluff with fork and transfer to the skillet with mushrooms and shallots. Toss to combine and heat through for 2 minutes.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Sautéed Wild Rice Pilaf with Mushrooms and Shallots take to make?

Total time is about 55 minutes (10 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 Sautéed Wild Rice Pilaf with Mushrooms and Shallots?

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 blend from drying out.

Can I substitute ingredients in Sautéed Wild Rice Pilaf with Mushrooms and Shallots?

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 Pilaf with Mushrooms and Shallots 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 Pilaf with Mushrooms and Shallots 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.

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