This Wild Rice Pilaf is a hearty, savory side dish that pairs beautifully with almost any dinner. Real wild rice is simmered with mushrooms and carrots and finished with a splash of white wine for a pilaf that tastes more impressive than the simple steps it takes to make.
Homemade Wild Rice Pilaf Recipe
Despite its name, wild rice is not a true rice but a grain harvested from North American grasses. It brings a toasty, nutty flavor and a pleasantly chewy texture that ordinary rice lacks.
This recipe mixes wild rice with jasmine or basmati rice for a milder, fluffier contrast and adds sautéed mushrooms, carrots, butter, and a touch of sage for a savory pilaf that stands up to rich mains yet remains versatile enough for everyday meals.
This is a from-scratch recipe using real wild rice rather than a boxed pilaf mix. Boxed mixes have a different texture and cooking method, so use them only when that’s what you have on hand and follow the package directions.
Why You’ll Love This Recipe
- Rich, Nutty Flavor – Wild rice adds a deep, toasty note while jasmine or basmati balances with gentle, floral aroma.
- Truly Homemade – Made from scratch without mixes, for better texture and flavor control.
- Versatile Pairings – Complements fish, poultry, pork, and beef.
- Simple Technique – Boil the wild rice, then sauté and simmer—no complicated steps.
- Feeds a Crowd – This version yields multiple servings, ideal for family dinners or holiday spreads.
Recipe Shopping List
Here are the main ingredients you’ll need. For exact quantities, see the ingredient list in the recipe card below.
- Chicken broth – Used to cook the wild rice and later to simmer the pilaf. Well-salted water can substitute if needed.
- Wild rice – The defining grain for its nutty flavor and chewy texture. Use real wild rice, not a boxed blend.
- Onion – Builds savory depth in the sautéed base.
- Mushrooms – Provide earthiness and umami when browned in butter.
- Butter – Adds richness to the sauté and overall dish.
- Bay leaf – A subtle, savory background note.
- Mushroom powder – Optional, for extra umami.
- Salt – Season to taste.
- Carrots – For color, sweetness, and texture.
- Jasmine or basmati rice – Cooks with the wild rice for a lighter contrast.
- White wine – Dry white like Sauvignon Blanc or Pinot Grigio adds acidity and depth.
- Sage – A warm, herbaceous finish that complements mushrooms and wild rice.
How To Make This Recipe
Overview of the steps so you know what to expect. When cooking, follow the full recipe card below for exact amounts and timing.
- Cook the wild rice: Simmer wild rice in broth until about three-quarters cooked—the grains will begin to crack and expand but still be firm.
- Drain and reserve: Drain the wild rice and set aside while you prepare the rest of the pilaf.
- Sauté aromatics: Brown onion and mushrooms in butter until tender and caramelized.
- Combine and simmer: Stir in carrots, seasonings, the jasmine or basmati rice, remaining broth, white wine, sage, and the reserved wild rice. Simmer until everything is tender and flavors meld.
- Finish and serve: The final simmer usually takes 10–15 minutes; adjust liquid as needed and fluff before serving.
Recipe FAQ
Can I use a boxed wild rice mix instead?
This recipe is designed for whole wild rice cooked from scratch. Boxed pilaf mixes use different grains, seasoning blends, and cooking times, so substituting a box will change the texture and flavor. If you only have a boxed mix, follow its package instructions.
How do I know when the wild rice is done?
Cook wild rice until it’s about three-quarters done: the grains should split and swell but remain firm in the center. It will finish cooking during the final simmer with the other ingredients.
Can I cook wild rice another way?
Yes. Boiling is the standard method used here, but wild rice can also be steamed, baked for large batches, or prepared in a pressure cooker or Instant Pot according to the appliance directions.
What should I serve this with?
Wild rice pilaf pairs well with fish and seafood, roasted or grilled chicken, pork tenderloin, steaks, and other savory mains. It’s versatile and works for both casual dinners and holiday menus.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore moisture if needed.
Serving Suggestions
The savory, earthy profile of this pilaf makes it an excellent companion for many mains. Try it with pan-seared white fish, seared scallops, hanger or other cuts of steak, rotisserie-style spatchcock chicken, grilled chicken breast, pork tenderloin with a mustard sauce, or smoked pork chops. Finish a meal with a crowd-pleasing dessert such as a fruit trifle or a warm apple crisp with ice cream.
Wild Rice Pilaf
Hearty wild rice is the centerpiece of this flavorful homemade pilaf. It’s a reliable side that complements hearty mains and serves well for gatherings or weeknight meals.
Ingredients
- 4 cups chicken broth (for boiling the wild rice; well-salted water can substitute)
- 1 cup wild rice
- 1 onion, diced
- 6 cups sliced mushrooms
- 1 stick (8 tablespoons) butter
- 1 bay leaf
- 1 tablespoon mushroom powder (optional)
- ½ teaspoon salt, or to taste
- 2 cups diced carrots
- 1½ cups jasmine or basmati rice
- 3½ cups chicken broth (total for the simmer)
- ½ cup dry white wine
- ½ teaspoon dried sage
Instructions
- In a large pot, simmer the wild rice in 4 cups of chicken broth until it is about three-quarters cooked—grains will split and begin to expand but still be firm when bitten.
- Drain the wild rice and set aside.
- In a large skillet, sauté the diced onion and sliced mushrooms in butter over medium heat until tender and nicely browned.
- Add the carrots, mushroom powder (if using), bay leaf, salt, jasmine or basmati rice, 3 cups of chicken broth, white wine, and sage. Stir in the reserved wild rice. Bring to a gentle simmer, cover, and cook until both rices and the carrots are tender. If the mixture needs more liquid near the end, add up to the remaining ½ cup broth as necessary.
- Simmer about 10–15 minutes more, then remove the bay leaf, fluff with a fork, adjust seasoning, and serve warm.
Nutrition Information (estimate)
Yield: 8 servings. Amount per serving (estimate): Calories 159; Total Fat 9g; Saturated Fat 5g; Cholesterol 23mg; Sodium 744mg; Carbohydrates 17g; Fiber 3g; Sugar 4g; Protein 4g.
Nutrition data is an estimate. If you require precise information for dietary or medical reasons, consult a trusted nutrition source.