This wild mushroom rice pilaf features lots of tender sauteed wild mushrooms, sweet dried cranberries, and crunchy toasted almonds cooked in minutes on the stovetop.
It’s full steam ahead into all the Thanksgiving food and I’ve got one excellent side dish for your table today!
While I love a classic wild rice pilaf I wanted to do things a little differently this year and make a fluffy, hearty rice pilaf with lots of sauteed wild mushrooms for some extra umami flavor.
Mission accomplished because this pilaf ticks all the boxes and thensome. We’ve got a base of fluffy seasoned rice, lots of aromatic herbs, crunchy toasted nuts, dried cranberries, and a whole mess of tender mushrooms.
It’s so wonderfully hearty for any meal but I especially think this one would be a great side dish alongside the turkey for any Thanksgiving dinner! Mashed potatoes who?
This Rice Pilaf features…
- Tender sauteed wild mushrooms
- Crunchy slivered almonds and sweet dried cranberries
- A soft and fluffy texture
- Ready in minutes and a great side dish for any occasion
Making the Rice Pilaf
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Mushrooms
- Shallot
- Garlic
- White rice
- Vegetable or chicken broth
- Rosemary
- Sage
- Bay leaf
- Slivered almond
- Dried cranberries
Choosing Your Rice
I recommend a standard white rice for this pilaf. You can also use brown rice but you will have to use an additional 1/2 cup broth and you will have to cook the pilaf a bit longer than the recipe instructs since this is a firmer grain.
Tips for Perfect Rice Pilaf
- Cook mushrooms separately – cook the mushrooms separately from the rice so they don’t overcook.
- Use fresh herbs, garlic, and shallot – these aromatic ingredients add an unmatchable flavor to the pilaf.
- Toast rice in butter – this adds tons of flavor to the rice before simmering.
- Simmer rice 10-15 minutes – the rice is done when it is tender and liquid is evaporated.
Recipe Variations
Try these ideas for a different twist on this pilaf.
- Try another dried fruit – try raisins in place of the dried cranberries.
- Use another nut – swap out the almonds for pecans or walnuts. You can also skip the nuts entirely.
- Add meat – add browned ground sausage or cooked turkey.
Serving Suggestions
Try serving this rice pilaf alongside roast chicken or turkey with roasted vegetables or a salad. It’s also more than hearty enough to stand on its own!
This rice pilaf is firmly going to make its way into your side dish rotation! The amount of umami flavor from the savory mushrooms and all those wonderful fresh herbs works so well and the fluffy texture is quite honestly unreal.
Just please don’t mind me over here scooping up this one straight from the pot.
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More rice side dishes you’ll love!
Wild Mushroom Rice Pilaf
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Ingredients
- 3 tablespoons unsalted butter, divided
- 10 oz wild mushrooms, thinly sliced (a mix of shiitake, cremini, oyster, etc.)
- Salt and pepper to taste
- 1 medium shallot, minced
- 3 medium cloves garlic, minced
- 2 cups white rice
- 4 cups vegetable or chicken broth
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh sage
- 1 bay leaf
- 1/2 cup slivered almonds, toasted
- 1/2 cup dried cranberries
Instructions
- Melt 1 tablespoon butter in a medium high-walled skillet over medium heat. Add mushrooms, season with salt and pepper, and sauté 3-5 minutes until mushrooms are tender. Transfer mushrooms to a bowl and set aside.
- Melt remaining 2 tablespoons butter in same skillet over medium heat. Add shallot and sauté 2-3 minutes until translucent. Add garlic and rice and cook 2-3 minutes until rice is lightly toasted.
- Pour broth into pan and add rosemary, sage, and bay leaf. Bring to a simmer over medium-high heat.
- Reduce heat to low, cover pan, and allow to simmer 10-15 minutes until liquid is evaporated and rice is tender. Allow rice to sit covered offheat 10 minutes to allow the rice to dry out a bit.
- Fluff rice with a fork and toss in sautéed mushrooms, almonds, and cranberries. Season pilaf with salt and pepper to taste and serve warm. Enjoy!
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