rice pilaf rice pilaf Israeli Kitchen This hearty, flavorful pilaf perfectly complements almost any meal. (Photo: Jerry James Stone)

Wild rice pilaf with mushrooms and peas

There's no wrong way to serve pilaf, but this dish is a sure winner.

  • Yield: Serves 4
  • Prep time: 10 minutes
  • Cook time: 35 minutes

Growing up, pilaf was a staple in my house. My mom made it almost every meal, regardless of the main dish. I often thought, even if we had rice as the main dish, she would still make pilaf.

I joke now, but when I went away to college, it was the one thing I craved. Those staples are staples for a reason. I still crave it.

This recipe isn't my mom's but it is pretty darn good.


  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 cup wild rice
  • 3 cups vegetable broth
  • 1 cup sliced mushrooms
  • 1 cup frozen peas
  • 2 tablespoons pine nuts
  • 1 tablespoon minced parsley


In a medium saucepan, melt butter over medium heat.

Add shallot and cook until softened, 3 minutes.

Add wild rice and cook, stirring, until fragrant and toasted.

wild riceWIld rice is high in protein and complex carbohydrates while containing little fat. (Photo: Jerry James Stone)

Season with salt and pepper and add in vegetable broth.

Bring to a boil over high heat; reduce to a simmer, cover and cook 15 minutes. Saute mushrooms while rice is cooking.

Add peas and mushrooms. Cover and cook until peas are warm and water is absorbed, 5 minutes.

Fluff with a fork and top with pine nuts and parsley. Enjoy!

wild rice pilafSprinkled with pine nuts on top, this dish has the perfect blend of crunch and comfort. (Photo: Jerry James Stone)

Related Topics: Mediterranean, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen