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Vegetarian Wild Rice and Mushroom Pilaf

User Rating 4.5 Star Rating (5 Reviews)


Vegetarian Wild Rice and Mushroom Pilaf. The flavors of fall combine with wild rice for a dish that's perfect for a vegetarian Thanksgiving entree or everyday side dish. This wild rice pilaf recipe is both vegetarian and vegan.

See also: Is it a main dish or a side dish?


  • 1/2 cup wild rice, uncooked
  • 2 3/4 cups vegetable broth
  • 3/4 cups brown rice, uncooked
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 cups mushrooms, sliced
  • 2 celery stalks, sliced
  • 1/2 tsp sage
  • 1/2 tsp marjoram
  • salt and pepper to taste
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped almonds


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. Cover and cook for another 45 minutes, or until rice is done cooking.

In a large skillet, sautee the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes. Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.

Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.

Scroll down for more wild rice recipes to try.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Amazing! With modifications, Guest

This is a fabulous recipe, but sage in April tastes wrong to me, so I replaced it with thyme. I also pan-fried the rice before cooking it, and did have to use additional fluid for the rice when it cooked. Finished it with a teaspoon of msg free Vegeta, and the family loved it. In fact, it will be served for dinner tonight, for the second time within a week! Oh, I also forgot about the almonds last time, but the recipe turned out wonderfully without it.

3 out of 3 people found this helpful.

See all 5 reviews

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