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• What Is Herbed Wild Mushroom Rice Pilaf?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Herbed Wild Mushroom Rice Pilaf Recipe

This herbed wild mushroom rice pilaf is the kind of side dish that quietly steals the show. Nutty wild rice blend, earthy sautéed mushrooms, fresh herbs, and a generous scattering of toasted almonds and golden crispy shallots come together in one deeply savory, texture-packed dish that feels fancy but comes together with everyday ingredients.

What Is Herbed Wild Mushroom Rice Pilaf?

At its core, a pilaf is a rice dish cooked in seasoned broth, often with aromatics and other mix-ins, so every grain absorbs flavor as it cooks rather than being tossed with sauce afterward. This version leans into autumnal, earthy flavors by using a wild rice blend and a mix of sautéed mushrooms — think cremini, shiitake, and maybe a few dried porcini for extra depth.

What sets this pilaf apart is the finishing touch: toasted almonds add crunch and a subtle sweetness, while crispy fried shallots bring a savory, almost onion-ring-like crispness on top. Fresh herbs like thyme, parsley, and rosemary tie it all together, making this a dish that works equally well as a holiday side or a simple weeknight dinner alongside roasted chicken.

Tips for Cooking and Prepping

#1: Rinse and toast the rice first

Rinsing your wild rice blend removes excess starch for fluffier grains, and toasting it briefly in butter or oil before adding liquid deepens the nutty flavor and helps prevent mushy rice.

#2: Sear mushrooms in batches without crowding

Overcrowding the pan causes mushrooms to steam instead of brown, so cook them in two batches if needed to get that deep golden sear that gives the pilaf its rich, savory backbone.

#3: Rehydrate dried mushrooms for extra depth

If using dried porcini or shiitake, soak them in warm water for 20 minutes and use the strained soaking liquid as part of your cooking broth for an intensely earthy flavor boost.

#4: Fry shallots low and slow

Cook thinly sliced shallots in oil over medium-low heat and watch closely near the end, since they go from golden to burnt quickly; removing them just before they look fully done lets residual heat finish the job.

#5: Toast almonds separately for even color

Toast sliced or slivered almonds in a dry skillet over medium heat, stirring often, so they color evenly and don’t scorch before adding them as a garnish.

#6: Add fresh herbs at the end

Stir in delicate herbs like parsley right before serving to keep their color bright and flavor fresh, saving heartier herbs like thyme and rosemary for cooking with the rice.

Recipe Variations and Substitutes

Swap the wild rice blend for basmati, farro, or quinoa if that’s what you have on hand, adjusting cooking liquid and time accordingly. For a vegan version, use olive oil or plant-based butter and vegetable broth. You can also add dried cranberries or pomegranate seeds for a pop of sweetness, or stir in baby spinach at the end for extra greens.

Serving Suggestions

This pilaf is a natural fit alongside roasted chicken, turkey, or pork tenderloin, and it shines as a Thanksgiving or holiday side next to green beans and cranberry sauce. For a vegetarian main, serve it warm with a poached or fried egg on top, or alongside a simple arugula salad.

Storing, Make-Ahead, and Freezing Tips

Store leftover pilaf in an airtight container in the fridge for up to 4 days, reheating gently with a splash of broth to loosen the grains. The rice and mushroom base can be made a day ahead and reheated, but wait to add the crispy shallots and toasted almonds until just before serving so they stay crunchy. The pilaf freezes well for up to 2 months, though it’s best to freeze it without the garnishes and add fresh ones after reheating.

FAQs

Can I make this rice pilaf ahead of time for a holiday dinner?

Yes, you can cook the rice and mushroom mixture up to a day in advance and refrigerate it, then reheat gently with a splash of broth. Add the crispy shallots and toasted almonds right before serving to keep them crunchy.

What kind of mushrooms work best in this pilaf?

A mix of cremini and shiitake mushrooms gives great flavor and texture, and adding rehydrated dried porcini or mixed wild mushrooms deepens the earthy taste even further. Feel free to use whatever mushrooms are fresh and available.

Can I use a rice cooker or Instant Pot instead of the stovetop?

Absolutely — sauté the mushrooms and aromatics separately, then transfer everything to a rice cooker or Instant Pot with the rice and broth and cook according to your appliance’s wild rice or brown rice setting.

How do I keep the crispy shallots from getting soggy?

Store fried shallots at room temperature in an airtight container with a paper towel to absorb moisture, and always add them to the pilaf just before serving rather than mixing them in ahead of time.

Is this recipe gluten-free?

Yes, as long as your broth and any packaged wild rice blend are certified gluten-free, this entire dish is naturally gluten-free.

Herbed Wild Mushroom Rice Pilaf Recipe

Prep time: 20 min | Cook time: 50 min | Total time: 70 min | Servings: 6

Ingredients

For the Pilaf

• 1 1/2 cups wild rice blend, rinsed
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 6 ounces shiitake mushrooms, stemmed and sliced
• 1/2 ounce dried porcini mushrooms (optional), rehydrated and chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon fresh rosemary, minced
• 3 1/2 cups vegetable or chicken broth
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley

For the Toppings

• 1/2 cup sliced almonds
• 2 large shallots, thinly sliced into rings
• 1/2 cup neutral oil, for frying
• Flaky salt, for finishing

Instructions

1. Rinse the wild rice blend under cold water and set aside. If using dried porcini, soak in 1 cup warm water for 20 minutes, then strain (reserving the liquid) and chop finely.
2. Heat a large skillet over medium heat and toast the sliced almonds, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove and set aside.
3. In the same skillet, heat the neutral oil over medium heat. Add the sliced shallots and cook, stirring occasionally, until deep golden and crispy, 6-8 minutes. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
4. In a large Dutch oven or saucepan, melt 2 tablespoons butter with the olive oil over medium-high heat. Add the cremini and shiitake mushrooms in batches, cooking until deeply golden, about 5-7 minutes per batch. Remove and set aside.
5. Add the remaining 1 tablespoon butter to the pot, then add the onion and cook until softened, about 4 minutes. Stir in the garlic, thyme, and rosemary, and cook for 1 minute until fragrant.
6. Add the rinsed rice to the pot and toast for 1-2 minutes, stirring to coat in the butter and aromatics.
7. Pour in the broth (plus reserved porcini soaking liquid, if using) and bring to a boil. Season with salt and pepper, reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, 40-45 minutes.
8. Stir the cooked mushrooms and chopped porcini into the pilaf and let sit, covered, for 5 minutes.
9. Fluff the rice with a fork, then stir in the fresh parsley and adjust seasoning as needed.
10. Transfer to a serving dish and top generously with toasted almonds and crispy shallots just before serving.

For extra richness, stir a tablespoon of butter into the finished pilaf just before serving. Leftover crispy shallots also make a great topping for soups or salads.