Mushroom and Wild Rice Pilaf

Why I Love This Recipe

I love that this dish is cooked in just one pot, which makes cleanup easy and allows all the flavors to come together beautifully. The brown butter gives it a warm, nutty depth, while the mushrooms add umami richness. Raisins bring in a gentle sweetness that complements the savory elements perfectly, and the slivered almonds add just the right amount of crunch. I can serve it alongside roasted meats or on its own with a leafy green salad for a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 oz. sliced mushrooms (I like baby bella or cremini)

• 4 tablespoons butter

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 2 cups chicken or vegetable broth (or water, in a pinch)

• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

• ½ cup raisins

• ½ cup slivered almonds

• 1 cup wild rice blend

Directions

1. In a large pot or Dutch oven, I start by browning the butter over medium-high heat. Once it turns golden and smells nutty, I immediately add the sliced mushrooms and stir to coat them in the butter.

2. I season the mushrooms with salt and pepper, then sauté them until deeply browned—about 5 to 7 minutes—stirring only occasionally to help them caramelize properly.

3. Once the mushrooms are browned, I stir in the oregano, raisins, and slivered almonds. I then add the wild rice blend and stir everything together so the rice is coated in all the buttery, herby goodness.

4. I pour in the broth, bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 10 to 15 minutes, depending on the rice blend I’m using. I always check the package instructions and adjust the liquid and time if needed.

5. After the rice is tender, I turn off the heat and let the pilaf sit, still covered, for another 5 to 10 minutes. Then I fluff it with a fork and serve warm.

Servings and Timing

This recipe makes about 6 servings and takes a total of 30 minutes—10 minutes of prep time and 20 minutes of cooking. It’s quick enough for weeknight dinners but flavorful enough for entertaining.

Variations

When I want a more savory twist, I sometimes add sautéed onions or garlic in with the mushrooms. If I’m going for a heartier version, I stir in cooked lentils or chickpeas. For extra richness, I top it with crumbled feta or goat cheese just before serving. If I need a nut-free version, I swap the almonds with pumpkin or sunflower seeds, or leave them out altogether.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just warm it in a pan over medium heat with a splash of broth or water to keep it moist. It also microwaves well in short intervals with a little added liquid. I don’t recommend freezing it, as the mushrooms and rice can get mushy after thawing.

FAQs

Can I use plain wild rice instead of a blend?

Yes, but I always check the cooking time and liquid ratio on the package, as pure wild rice usually takes longer to cook than a blend.

How do I make this recipe vegan?

I use olive oil or a plant-based butter alternative and make sure to choose vegetable broth. If I use oil, I skip the browning step and just sauté the mushrooms directly.

What can I substitute for raisins?

If I’m not a fan of raisins, I sometimes use chopped dried cranberries, apricots, or even figs. They all add that subtle sweetness and chewy texture.

Do I have to use almonds?

No, I can swap in other nuts like chopped walnuts or pecans, or use sunflower or pumpkin seeds for a nut-free version. Or just leave them out for a simpler dish.

Can I make this ahead of time?

Yes, I often make it a few hours or even a day ahead. I reheat it gently with a splash of broth to keep it from drying out before serving.

Conclusion

Mushroom and Wild Rice Pilaf is the kind of dish I keep coming back to—it’s wholesome, comforting, and full of personality. I love how it comes together in one pot, blends savory and sweet flavors, and pairs with just about anything. Whether I serve it as a side or a stand-alone vegetarian meal, it always earns a place at the table.