Serve this wild rice pilaf as a hearty side dish or even a vegetarian main. It's savory and full of warming herbs, mushrooms, and carrots. Easy to make on the stovetop, it's ready in just 30 minutes!
In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes until al dente (more depending on your wild rice blend). Rice will have absorbed most of the liquid, but should still be semi-liquidy.
2 cups vegetable stock, 1 ¼ cups quick-cook wild rice blend, 2-3 bay leaves, Pinch of sea salt
While rice simmers, melt butter or heat olive oil into a large skillet, add onion and carrot, with a pinch of salt. Saute for approximately 3 minutes and add garlic. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through, adding salt to taste.
3 Tablespoons unsalted butter, 1 cup yellow onion, ¾ cup carrot, 2 cloves garlic, ¾ teaspoon dried parsley, ½ teaspoon dried thyme, 9 button mushrooms, Salt and pepper to taste
Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
Add salt and pepper to taste and remove bay leaves. Top with additional freshly chopped parsley if desired.
Notes
Be sure to buy a quick-cook wild rice blend OR check the cooking instructions on the rice you use.