Oven-Baked Wild Rice Pilaf With Mushrooms Recipe

Name: Oven-Baked Wild Rice Pilaf With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 leek, white and green parts thinly sliced (about 1 cup); 10 ounces sliced mushrooms (about 3 1/2 cups); 2 garlic cloves, minced (about 2 tsp); 1 teaspoon chopped fresh thyme; 1 1/2 cups wild rice; 1/4 cup madeira wine; 1 tablespoon low sodium soy sauce; 3 cups low sodium vegetable broth; 1/2 cup frozen peas; 1/4 cup pine nuts

Servings: persons

2 tablespoons olive oil
1 leek, white and green parts thinly sliced (about 1 cup)
10 ounces sliced mushrooms (about 3 1/2 cups)
2 garlic cloves, minced (about 2 tsp)
1 teaspoon chopped fresh thyme
1 1/2 cups wild rice
1/4 cup madeira wine
1 tablespoon low sodium soy sauce
3 cups low sodium vegetable broth
1/2 cup frozen peas
1/4 cup pine nuts

1
Preheat oven to 375 degrees.
2
Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
3
Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
4
Srir in garlic and thyme, and cook 1 minute or until fragrant.
5
Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
6
Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
7
Remove from oven, cover and let stand 5 minutes.
8
Fold in peas and pine nuts. Season with salt and pepper and serve.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 leek, white and green parts thinly sliced (about 1 cup), 10 ounces sliced mushrooms (about 3 1/2 cups), 2 garlic cloves, minced (about 2 tsp), and more.

Yes, Oven-Baked Wild Rice Pilaf With Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Baked Wild Rice Pilaf With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions