Wild Rice Pilaf
This Wild Rice Pilaf is a hearty, savory side dish that works with almost anything you're cooking for dinner tonight. Real wild rice gets simmered with mushrooms, carrots, and a splash of white wine for a side dish that tastes a lot more impressive than it actually is to make.
Homemade Wild Rice Pilaf Recipe
Wild rice isn't actually rice. It's a grain that comes from grasses native to North America, and it has a toasty, nutty flavor that regular rice just doesn't have.
This recipe pairs it with jasmine or basmati rice for a milder contrast, plus mushrooms, carrots, butter, and sage for a pilaf that's savory enough to stand up to a big main dish, but still versatile enough to serve with almost anything.
Skip the boxed wild rice pilaf mix for this one. This is a from-scratch recipe, and the boxed stuff cooks and tastes completely differently. If a box of pilaf mix is what you've got on hand, just make that according to the package directions instead.
Why You'll Love This Recipe
- Big Nutty Flavor - Combines the toasty, nutty flavor of wild rice with the milder jasmine or basmati rice for real depth.
- Truly Homemade - Made completely from scratch with real wild rice, not a boxed pilaf mix.
- Pairs With Almost Anything - Goes well with fish, chicken, pork, or beef, so it works with whatever main you're planning.
- Simple Method - Boil, saute, then simmer. No fancy technique required.
- Great For A Crowd - This recipe yields 8 servings, so it's an easy side to bring to a bigger dinner or holiday spread.
Check out more Easy Wild Rice Recipes
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Broth - Used both for boiling the wild rice and for the simmering step. Well-salted water works in a pinch if you're out of broth.
- Wild Rice - The star of the dish. Adds the nutty, toasty flavor and chewy texture that makes this pilaf stand out. Skip the boxed wild rice blends here.
- Onion - Adds savory depth to the base of the pilaf.
- Mushrooms - Sauteed with the onion for an earthy, umami boost.
- Butter - Used to saute the onion and mushrooms, and adds richness throughout.
- Bay Leaf - Infuses the rice with a subtle, savory background note.
- Mushroom Powder - Deepens the umami flavor. Look for it near the other dried mushrooms or spices.
- Salt - Seasons the dish throughout.
- Carrots - Adds color, sweetness, and texture.
- Jasmine Or Basmati Rice - Cooked alongside the wild rice for a milder, fluffier contrast. Either works well here.
- White Wine - Adds acidity and depth to the simmer. Use a dry variety like Sauvignon Blanc or Pinot Grigio.
- Sage - Adds a warm, earthy finish that pairs perfectly with the mushrooms and wild rice.
Try my Instant Pot Wild Rice.
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Cook The Wild Rice - Simmer the wild rice in chicken broth until it's about three-quarters cooked. The kernels should be cracked open and expanding, but still too firm to eat comfortably.
- Drain And Set Aside - Drain the wild rice and set it aside while you build the rest of the pilaf.
- Saute The Onion And Mushrooms - Cook the onion and mushrooms in butter until tender and browned.
- Add Everything Else And Simmer - Stir in the carrots, seasonings, jasmine or basmati rice, remaining chicken broth, wine, and sage along with the reserved wild rice. Simmer until everything is tender.
- Finish And Serve - The final simmer should take about 10 to 15 minutes. Once the rice is tender, it's ready to serve.
Try my Creamy Wild Rice Soup!
Recipe FAQ
This recipe is written for real, from-scratch wild rice, not a boxed pilaf blend. If you only have a box of pilaf mix on hand, prepare it according to the package directions instead. Substituting it into this recipe won't give you the same results.
Cook the wild rice in broth until it's about three-quarters of the way done. The kernels will have cracked open and started to expand, but they'll still be too firm to eat comfortably. It finishes cooking later, once it's simmered with the rest of the pilaf.
Yes. Boiling is the standard method and what this recipe calls for, but wild rice can also be steamed, baked in the oven for larger batches, or cooked in a pressure cooker.
Wild rice pilaf is versatile enough for fish, seafood, chicken, pork, or beef. See the "Serve This With" section below for a few of our favorite pairings.
Store leftover wild rice pilaf in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if it needs loosening up.
Try with Jerk Chicken Kabobs!
Serving Suggestions
Because of the savory, rich flavors here, you can serve with almost any meat, fish or seafood you like. I have a few ideas that you can find right here:
Don't forget dessert! Try my Triple Berry Trifle, great to serve a crowd. Or my Traeger Apple Crisp served with a scoop of ice cream. The perfect end to a savory, satisfying meal.
Wild Rice Pilaf
Hearty wild rice is the star of this flavorful, homemade wild rice pilaf. This side dish goes well with almost any big meaty main, so it really is a no-fail dish to serve at any meal.
Ingredients
- 4 cups chicken broth (for boiling the wild rice, can use well-salted water in a pinch)
- 1 cup wild rice
- 1 onion
- 6 cups sliced mushrooms
- 1 stick butter
- 1 bay leaf
- 1 tablespoon mushroom powder
- ½ teaspoon salt
- 2 cups diced carrots
- 1 ½ cups jasmine or basmati rice
- 3 ½ cups chicken broth
- ½ cup white wine
- ½ teaspoon sage
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Instructions
- In a large pot, cook the wild rice in 4 cups of chicken broth until the wild rice is about ¾ of the way done. You'll know it is there when the kernels have cracked open and the rice starts to expand, but when you bite it, it is still too tough to properly eat.
- Drain the rice and set aside.
- In a large non-stick skillet, saute the onions & mushrooms in butter until they are tender and browned.
- Next, add in the carrots, seasonings, other rice, 3 cups chicken broth, wine, and sage along with the reserved wild rice, and simmer until everything is cooked and tender. You may need the other ½ cup chicken broth, but just keep an eye on it during the last bit of cooking at only add if necessary.
- It should take about 10-15 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 Amounts Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 744mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 4gNutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
