Wild Rice Pilaf w/Mushrooms

Another great Thanksgiving side dish idea.

I made this to go along with flank steak and some roasted veggies. It was so good!
I'm thinking of incorporating this recipe into my stuffing.

Wild Rice Pilaf With Mushrooms:


1 uncooked Brown Long Grain Rice
1/2 cup uncooked Wild Rice (I use Early Choice)
1/2 cup uncooked Orzo Pasta
About 5-6 cups of chicken or vegetable stock
1 cup of your favorite dehydrated mushrooms ( I like to use wild Morals)
2 tbs butter or vegan butter
2 cloves minced garlic
1/4 cup scallions

In a medium sauce pan combine Brown Long Grain Rice butter and 2 cups of your stock. Bring to a rigorous boil. Reduce heat to low/simmer and cover for 50 minutes.

In a separate pan combine Wild Rice and 1 1/2 cups of stock bring to a boil then reduce heat to low/medium and cook for about 35 minutes. When the rice kernels puff open and start to curl a bit it is done.

In a separate pan bring 2 cups of stock to a boil add in your orzo pasta garlic, and dehydrated mushrooms. Reduce to medium heat and cook for 8-10 minutes when your pasta is al dente it is done! Leave pasta and mushrooms in the cooking broth do not strain! If you run out of stock during the cooking period add in more stock 1/4 cup at a time. You want it to thicken a bit and not be too soupy.

When all of your rice and your pasta is done. Mix together with 1/4 cup sliced scallions.

Then Enjoy =)

This Recipe was linked at.


  1. Looks awesome. I am not cooking the big dinner this year, but I can see making this as a standard side for a nice weekend meal! Thanks for sharing.

  2. oh oh oh YUMMM! Wild rice and mushrooms sound just spectacular together! :)

  3. Oh my goodness - my two loves - wild rice & mushrooms in the same dish. Awesome recipe.

  4. This looks delicious! I love all the flavors here. I love anything with orzo too, so this is sounding perfect to me!

  5. Going to try as my vegetarian contribution to Thanksgiving fare!

  6. Replies
    1. Yes it is one cup. I will fix the post. Thank you for catching the error.

  7. How many servings does the recipe make. Sounds good. I am serving it with a roasted duck and carrots topped with thyme and butter.