Wild Rice Pilaf with Mushrooms & Dried Cherries

Wild Rice Pilaf with Mushrooms & Dried Cherries is a delightful dish that brings together earthy mushrooms, chewy wild rice, and the sweet tartness of dried cherries. This flavorful combination makes for an elegant side or a satisfying vegetarian main that’s perfect for any season. Whether you’re looking to impress at a dinner party or just want a cozy meal at home, this Wild Rice Pilaf with Mushrooms & Dried Cherries will quickly become a favorite in your recipe rotation.

Why It Deserves a Spot

Wild Rice Pilaf with Mushrooms & Dried Cherries isn’t your everyday rice dish. Its nutty, chewy texture paired with the umami richness of mushrooms and the burst of dried cherries makes it stand out from typical side dishes. This recipe is naturally wholesome, packed with antioxidants, fiber, and plant-based protein. Plus, it’s easy to customize and pairs wonderfully with a variety of mains, from roasted vegetables to Cranberry Orange Glazed Chicken. The balance of flavors and textures makes this pilaf a crowd-pleaser, perfect for holiday meals, weeknight dinners, or even meal prep.

What Goes Into Wild Rice Pilaf with Mushrooms & Dried Cherries

• 1 cup wild rice – The star grain with a chewy texture and nutty flavor.
• 2 cups vegetable broth – Adds depth and moisture, enhancing the rice’s flavor.
• 1 cup chopped mushrooms – Earthy and meaty, they deepen the pilaf’s richness.
• 1/2 cup dried cherries – Sweet and tart, providing a delightful contrast.
• 1 medium onion, diced – Adds sweetness and aromatic complexity.
• 2 cloves garlic, minced – Offers a fragrant, savory boost.
• 2 tablespoons olive oil – For sautéing and a smooth mouthfeel.
• 1 teaspoon dried thyme – A subtle herbaceous note that complements mushrooms.
• Salt and pepper to taste – To season and enhance all the flavors.
• 1/4 cup sliced almonds (optional) – For a satisfying crunch and nutty accent.

Appliances & Accessories

• Medium-sized saucepan – To cook the wild rice perfectly.
• Large skillet or sauté pan – Needed for sautéing the mushrooms, onions, and garlic.
• Wooden spoon or spatula – To stir without scratching your pans.
• Measuring cups and spoons – For precise ingredient measurements.
• Fine mesh strainer – To rinse the wild rice before cooking.

Cook Wild Rice Pilaf with Mushrooms & Dried Cherries Like This

Step 1: Prepare the Wild Rice

Rinse 1 cup of wild rice under cold water using a fine mesh strainer to remove any dust or debris. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth. Bring it to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the grains have burst open. Drain any excess liquid and set aside.

Step 2: Sauté the Aromatics and Mushrooms

While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and cook for another 1-2 minutes until fragrant. Add the chopped mushrooms and continue to sauté until they release their moisture and become golden brown, roughly 7-8 minutes.

Step 3: Combine Ingredients

Add 1 teaspoon of dried thyme, salt, and pepper to the mushroom mixture. Stir in 1/2 cup dried cherries and cook for an additional 2 minutes to let the cherries soften slightly. Gently fold in the cooked wild rice until everything is well combined and heated through.

Step 4: Add the Crunch

If using, toast 1/4 cup sliced almonds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes. Sprinkle them over the pilaf just before serving for a delightful crunch.

Step 5: Serve and Enjoy

Spoon the pilaf onto plates or into bowls, pairing it alongside your favorite proteins or as a standalone dish. It complements recipes like the creamy, comforting Creamy Mushroom Chicken And Rice beautifully.

Flavor-Forward Alternatives

• Swap dried cherries for dried cranberries or raisins for a different sweet note.
• Use fresh herbs like rosemary or sage instead of thyme for a unique twist.
• Add a splash of balsamic vinegar during the mushroom sauté for extra depth.
• Incorporate chopped kale or spinach for added greens and nutrients.
• Toast pecans or walnuts instead of almonds for a richer nut flavor.
• Experiment with different mushrooms such as shiitake or cremini to vary texture and taste.

Avoid These Mistakes

• Don’t skip rinsing the wild rice – this helps remove excess starch and ensures fluffier grains.
• Avoid overcooking the mushrooms; they should be golden and tender, not soggy or burnt.
• Don’t add dried cherries too early; they can become too mushy if cooked for too long.
• Be mindful of seasoning – taste as you go to prevent over or under-salting.
• Resist stirring the rice excessively after cooking to maintain its fluffy texture.

Storage Pro Tips

This Wild Rice Pilaf with Mushrooms & Dried Cherries stores beautifully in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the pilaf to keep it moist and warm it gently in a skillet or microwave. For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

Popular Questions

Can I use other types of rice instead of wild rice?

While wild rice offers a unique texture and flavor, you can substitute with brown rice or a wild rice blend if desired. Keep in mind that cooking times and liquid ratios may vary.

Are dried cherries necessary for this recipe?

Dried cherries provide a lovely sweet-tart contrast that balances the earthiness of mushrooms. However, you can swap them for dried cranberries, raisins, or even chopped dried apricots for a different flavor profile.

Can I make this dish vegan?

Absolutely! This recipe is already plant-based, using vegetable broth and olive oil. Just be sure to use a vegan-friendly broth if purchasing store-bought.

What can I serve with this Wild Rice Pilaf with Mushrooms & Dried Cherries?

This pilaf pairs well with roasted or grilled vegetables, hearty salads, or protein dishes like the Caramelized Onion Mushroom Pasta for a mushroom-forward meal.

Reader Favorites

• Creamy Mushroom Chicken And Rice – A comforting dish that’s rich and flavorful.
• Caramelized Onion Mushroom Pasta – A savory pasta loaded with caramelized onions and mushrooms.
• Cranberry Orange Glazed Chicken – A sweet and tangy chicken recipe perfect for special occasions.

See You at the Table

Wild Rice Pilaf with Mushrooms & Dried Cherries is a celebration of textures and flavors that will elevate any meal. Its hearty nature and vibrant taste make it a versatile dish to share with family and friends. Give it a try, and soon it’ll become your go-to side that everyone asks for again and again.

This recipe is not only simple to make but also a wonderful way to explore the delicious possibilities of wild rice combined with seasonal ingredients. Happy cooking and enjoy every bite!

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Wild Rice Pilaf with Mushrooms & Dried Cherries

This Wild Rice Pilaf with Mushrooms & Dried Cherries is a flavorful, wholesome dish combining nutty wild rice, earthy mushrooms, and sweet-tart cherries for a perfect side or vegetarian main.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup wild rice
• 2 cups vegetable broth
• 1 cup chopped mushrooms
• 1/2 cup dried cherries
• 1 medium onion diced
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• salt and pepper to taste
• 1/4 cup sliced almonds optional

Equipment

• Medium-sized saucepan
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Fine mesh strainer

Method

 

1. Rinse 1 cup of wild rice under cold water using a fine mesh strainer to remove any dust or debris.
2. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and grains have burst open.
3. Drain any excess liquid and set the cooked rice aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for another 1-2 minutes until fragrant.
6. Add the chopped mushrooms and continue to sauté until they release their moisture and become golden brown, roughly 7-8 minutes.
7. Add 1 teaspoon dried thyme, salt, and pepper to the mushroom mixture.
8. Stir in 1/2 cup dried cherries and cook for an additional 2 minutes to let the cherries soften slightly.
9. Gently fold in the cooked wild rice until everything is well combined and heated through.
10. If using, toast 1/4 cup sliced almonds in a dry pan over medium heat until golden and fragrant, about 3-4 minutes.
11. Sprinkle toasted almonds over the pilaf just before serving for a delightful crunch.
12. Spoon the pilaf onto plates or into bowls and serve alongside your favorite proteins or as a standalone dish.

Notes

• Rinse wild rice thoroughly before cooking to remove dust and ensure fluffy grains.
• Toast the almonds just before serving to maintain their crunch and flavor.
• Substitute dried cherries with dried cranberries or raisins for a different sweet note.
• Use fresh herbs like rosemary or sage instead of thyme for a unique flavor twist.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.