Name: Wild Mushroom Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 cup long-grain rice; 2 tablespoons olive oil; 2 cups wild mushrooms (such as shiitake, chanterelle, or oyster), sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups vegetable or chicken broth; 1 teaspoon fresh thyme leaves (or 1/2 tsp dried); 1/4 cup dry white wine (optional); Salt and pepper to taste; 1 tablespoon butter (optional); Fresh parsley for garnish (optional)

A savory wild mushroom pilaf, bursting with earthy flavors and aromatic herbs. This dish combines long-grain rice with sautéed wild mushrooms, garlic, onions, and a touch of thyme. Perfect for a cozy dinner or as an elegant side dish to complement roasted meats or poultry.

Recipe Tips and Tricks:

Choose a variety of wild mushrooms for the best flavor, such as chanterelles, shiitake, or oyster mushrooms.
For an even richer taste, add a splash of white wine when cooking the mushrooms to deglaze the pan.
Use vegetable broth or chicken broth to enhance the savory taste.
For a little crunch, sprinkle with toasted pine nuts or slivered almonds before serving.

Why You’ll Love This Recipe:

This wild mushroom pilaf brings the perfect balance of textures and flavors. The earthy richness of the mushrooms blends beautifully with the tender rice, making every bite a comforting experience. It’s a versatile dish that can easily stand alone or complement your main course. The combination of garlic, thyme, and a touch of butter elevates this meal to something special, perfect for weeknights or festive occasions. Plus, it’s simple to prepare, requiring just a few ingredients to create something extraordinary.

Yield: Serves 4

Wild Mushroom Pilaf

A rich, savory wild mushroom pilaf with aromatic herbs and long-grain rice, perfect as a side dish or main.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 cup long-grain rice
2 tablespoons olive oil
2 cups wild mushrooms (such as shiitake, chanterelle, or oyster), sliced
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable or chicken broth
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1/4 cup dry white wine (optional)
Salt and pepper to taste
1 tablespoon butter (optional)
Fresh parsley for garnish (optional)

Instructions

Heat olive oil in a large pan over medium heat. Add the mushrooms and sauté until tender and browned, about 8 minutes.
Add the chopped onion and garlic to the pan, cooking until softened, about 3 minutes.
Stir in the rice, and cook for another 2 minutes, allowing it to lightly toast and absorb the flavors.
Pour in the broth, thyme, and wine (if using), and bring to a simmer. Reduce heat to low, cover, and cook for 18-20 minutes, or until the rice is cooked and all liquid is absorbed.
Fluff the rice with a fork, then stir in the butter (if using). Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

Notes

If you don't have fresh thyme, dried thyme will work, but use half the amount.
If you prefer a more robust flavor, feel free to add a dash of soy sauce or tamari for umami.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 236Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 9mgSodium 363mgCarbohydrates 29gFiber 6gSugar 5gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Rice: Long-grain rice works best as it remains fluffy and doesn’t clump together. You can also use basmati for a fragrant option.
Mushrooms: Wild mushrooms add a deep, earthy flavor. Feel free to mix different types for complexity.
Broth: Using a flavorful broth (vegetable or chicken) enhances the overall taste and helps the rice absorb rich flavors.
Herbs: Fresh thyme adds a lovely aromatic touch. You can also experiment with rosemary or sage if you prefer.

Variations and Substitutions:

Grains: Substitute rice with quinoa, farro, or couscous for a different texture and flavor.
Mushrooms: While wild mushrooms are recommended, you can use cremini or portobello mushrooms if wild ones are unavailable.
Nuts: Pine nuts or slivered almonds work as great crunchy toppings; you can also use walnuts or hazelnuts for a different nutty flavor.
Vegan Option: Omit butter and use olive oil instead to make this dish fully vegan.

Storage Options:

Refrigeration: Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth to keep it moist.
Freezing: This dish freezes well. Store in freezer-safe containers for up to 3 months. Let it thaw in the fridge before reheating.