Wild Rice & Mushroom Pilaf with Toasted Pepitas
Discover the delightful harmony of nutty wild rice and savory mushrooms in this Wild Rice & Mushroom Pilaf with Toasted Pepitas. This recipe transforms simple ingredients into a stunning dish that’s perfect for family dinners or entertaining guests. The toasted pepitas add a satisfying crunch, making it an unforgettable experience for your taste buds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- 1 cup brown rice
- 2 cups fresh mushrooms (cremini and shiitake), chopped
- 1 medium shallot, finely diced
- 4 cups low-sodium vegetable broth
- 1/3 cup pepitas (pumpkin seeds)
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh parsley or thyme, chopped
- Salt and pepper to taste
Instructions
- Rinse the wild rice under cold water until the water runs clear.
- In a large skillet, heat olive oil over medium heat. Add diced shallots, cooking until translucent (about 3 minutes).
- Stir in chopped mushrooms and rinsed wild rice; sauté for another 5-7 minutes until mushrooms release moisture.
- Pour in vegetable broth, season with salt and pepper, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender.
- Meanwhile, toast pepitas in a dry skillet over medium heat until golden brown (about 3-5 minutes).
- Once cooked, fluff the rice gently with a fork, stir in fresh herbs, and top with toasted pepitas before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize by substituting wild rice with quinoa or brown rice for variety. Adding sautéed greens like kale or spinach can enhance nutrition, while dried cranberries contribute a sweet contrast.