Wild Rice and Forest Mushroom Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A fragrant pilaf featuring Minnesota's native wild rice and earthy forest mushrooms, cooked with aromatic vegetables and fresh herbs. This american-inspired one pot ready in about 65 minutes pairs wild rice, vegetable broth, mixed mushrooms 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
• 2 cups vegetable broth
• 1 cup mixed mushrooms
• 1 medium onion
• 2 cloves garlic
• 2 tbsp olive oil
• 1/4 cup fresh parsley
• 1/2 tsp dried thyme
• to taste salt
• to taste pepper

Instructions

1. Step 1: Rinse wild rice under cold water until water runs clear, then drain. In a medium saucepan, combine rinsed rice and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 45 minutes until rice is tender and liquid absorbed.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until translucent. Add minced garlic and sliced mushrooms, cooking for 8 minutes until mushrooms release liquid and edges brown.
3. Step 3: Fluff cooked rice with a fork, transfer to a large bowl, and fold in mushroom mixture, chopped parsley, dried thyme, and season with salt and pepper to taste.