Brown Rice Wild Mushroom Pilaf

This fuss-free side dish is loaded with nutrition and hearty flavours. Pilaf is a great accompaniment to roasted or grilled meats, fish and vegetarian main courses.

Meal Type:
Rate this Recipe
  • 3 tbsp (45 mL) extra virgin olive oil
  • 1/3 cup (75 mL) diced onion
  • 2/3 cup (150 mL) diced cremini or shitake mushrooms
  • 1-1/2 tbsp (20 mL) minced fresh thyme
  • 1-1/2 tbsp (20 mL) minced fresh oregano
  •  Kosher salt and pepper to taste
  • 2 cups (500 mL) uncooked whole grain brown rice
  • 5 cups (1.25 L) broth, vegetable or chicken
  • 3 oz (75 g) toasted pine nuts
  1. Heat the oil in a saucepan over medium heat.  Add the onion and sauté for 3 minutes until tender.  Add the mushrooms and herbs and sauté 3 minutes.  Season with salt and pepper.
  2. Add the rice and stir to coat; cook until the rice is lightly toasted, about 5 minutes.  Add the broth, stir briefly to moisten the rice, bring to a simmer, cover with a tight fitting lid and bake in a 350 F oven for 40 minutes, or simmer over low heat for 20 minutes, until the broth has been absorbed.  Toss in the pine nuts and adjust the seasoning.