Vegetarian Wild Rice and Mushroom Pilaf Recipe

Vegetarian wild rice and mushroom pilaf

The Spruce Eats / Julia Hartbeck

Prep: 50 mins
Cook: 18 mins
Total: 68 mins
Servings: 4 servings
Nutrition Facts (per serving)
244 Calories
13g Fat
27g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 244
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 532mg 23%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 20%
Total Sugars 6g
Protein 7g
Vitamin C 15mg 74%
Calcium 72mg 6%
Iron 3mg 19%
Potassium 703mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a perfect vegetarian entree for vegetarian holiday dish or an everyday side dish? This vegetarian wild rice and mushroom pilaf recipe combine quintessential fall ingredients such as mushrooms and almonds for a dish that's both versatile and delicious.


  • 2 3/4 cups vegetable broth

  • 1/2 cup wild rice

  • 3/4 cups brown rice

  • 1 medium onion, diced

  • 4 cloves garlic, minced

  • 2 tablespoons olive oil

  • 3 cups thinly sliced mushrooms

  • 2 stalks celery, thinly sliced

  • 1/2 teaspoon dried sage

  • 1/2 teaspoon dried marjoram

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/3 cup coarsely chopped fresh parsley

  • 1/3 cup coarsely chopped almonds

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegetarian wild rice and mushroom pilaf
    The Spruce Eats / Julia Hartbeck
  2. Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice.

    Bring broth to boil
    The Spruce Eats / Julia Hartbeck
  3. Cover and cook for another 45 minutes or until the rice is fluffy.

    Cover and cook
    The Spruce Eats / Julia Hartbeck
  4. In a large skillet, sauté the onions and garlic in olive oil until onions are brown and caramelized, about 8 to 10 minutes.

    Saute onions
    The Spruce Eats / Julia Hartbeck
  5. Add the mushrooms, celery, and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.

    Add mushrooms, celery, and spices
    The Spruce Eats / Julia Hartbeck
  6. Add the cooked rice, fresh parsley, and almonds and stir well to combine. Cook for another 1 to 2 minutes until all of the ingredients are just heated through.

    Add cooked rice
    The Spruce Eats / Julia Hartbeck
  7. Serve and enjoy.

    Serve and enjoy
    The Spruce Eats / Julia Hartbeck


  • This recipe calls for brown rice, which has some added health benefits over white rice. Research shows that eating five or more servings of white rice per week is associated with an increased risk of developing type 2 diabetes while eating two or more servings of brown rice may be associated with a lower risk of developing the disease.
  • While it's not totally necessary, there are some extra steps you can take to make the best rice pilaf imaginable. Toasting the rice briefly in some oil over medium-low heat before cooking the rice will give it a slightly nutty flavor and will cause the moisture to absorb more slowly, which helps the rice maintain its shape and seals in the fiber to avoid the rice becoming sticky. You may also want to let the rice sit off the heat covered undisturbed for about five minutes instead of fluffing it right away after cooking.