Sheet Pan Pine Nut and Wild Mushroom Pilaf
Earthy wild mushrooms and toasted pine nuts roasted with fragrant herbs and rice on a single sheet pan for an easy, rustic side dish. This mediterranean-inspired rice & grains ready in about 55 minutes pairs uncooked basmati rice, pine nuts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 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
- 12 oz mixed, cleaned and sliced wild mushrooms
- 1 1/2 cups uncooked basmati rice
- 1/3 cup pine nuts
- 3 tbsp olive oil
- 1 medium, finely chopped shallot
- 3 minced garlic cloves
- 3 cups vegetable broth
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F and line a large sheet pan with parchment paper.
- Step 2: In a mixing bowl, toss 12 oz cleaned and sliced wild mushrooms with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Spread the mushrooms evenly on the sheet pan and roast for 15 minutes until tender and starting to brown.
- Step 4: Meanwhile, rinse 1 1/2 cups basmati rice under cold water until clear.
- Step 5: In a small dry skillet over medium heat, toast 1/3 cup pine nuts for 3-4 minutes until golden and fragrant, stirring frequently.
- Step 6: Remove mushrooms from oven, add the rinsed rice, 1 medium finely chopped shallot, and 3 minced garlic cloves to the sheet pan, stirring gently to combine.
- Step 7: Pour 3 cups vegetable broth evenly over the rice and mushrooms, then scatter 2 tbsp chopped fresh parsley and 1 tbsp chopped thyme on top.
- Step 8: Cover the sheet pan tightly with foil and return to the oven. Bake for 25 minutes until the rice is tender and liquid absorbed.
- Step 9: Remove from oven, fluff rice gently with a fork, and sprinkle the toasted pine nuts over the top before serving.
Frequently asked questions
How long does Sheet Pan Pine Nut and Wild Mushroom Pilaf take to make?
Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Pine Nut and Wild Mushroom Pilaf?
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 uncooked basmati rice from drying out.
Can I substitute ingredients in Sheet Pan Pine Nut and Wild Mushroom Pilaf?
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 Sheet Pan Pine Nut and Wild Mushroom Pilaf 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.
What goes well with Sheet Pan Pine Nut and Wild Mushroom Pilaf?
Mediterranean rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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