This vegetarian wild rice pilaf is an easy, flavorful side dish ideal for Thanksgiving and holiday meals. With pecans, mushrooms, and dried cranberries, it pairs beautifully with roast turkey and other seasonal mains.
This festive wild rice pilaf delivers great texture and taste while remaining simple to prepare. Serve it alongside roasted turkey or pork tenderloin and your favorite potato and vegetable sides for a complete holiday spread.
It complements dishes such as Roasted Turkey Breast or Rosemary Peach Pork Tenderloin and makes a colorful addition to any table.
Why you will love this wild rice pilaf!
- One-pot: Everything cooks in a single pot on the stovetop, saving oven space and reducing cleanup.
- Make ahead: This pilaf is excellent for making in advance—leftovers reheat well and taste even better the next day.
- Gluten-free: A naturally gluten-free side, suitable for guests with gluten sensitivities.
Ingredients for Wild Rice and Mushroom Pilaf
- Pecans: Halved pecans add a crunchy, nutty contrast to the tender rice.
- Butter: Unsalted butter is used here; if you use salted butter, reduce added salt to taste.
- Vegetables: Mushrooms, garlic, onion, and celery provide savory depth.
- Rice: A wild rice blend (wild rice mixed with brown rice) gives the best texture and flavor.
- Stock: Vegetable stock keeps this pilaf vegetarian; use chicken stock if you prefer.
- Seasonings: Thyme, salt, and black pepper.
- Cranberries: Dried cranberries add sweet-tart bursts and festive color.
How to make wild rice pilaf
- Toast the pecans in a large pot for 1–2 minutes, then transfer them to a bowl.
- Melt 2 tablespoons of butter in the same pot and add the sliced mushrooms. Cook 6–7 minutes until browned and caramelized, add garlic for 30 seconds, then transfer mushrooms to the bowl with the pecans and cover to keep warm.
- Add the remaining 2 tablespoons of butter, then sauté the chopped onion until translucent. Stir in chopped celery, wild rice blend, thyme, salt, and pepper and cook 1 minute to toast the rice. Pour in 1/2 cup of stock and scrape up browned bits, then add the remaining stock. Bring to a simmer, reduce heat to low, cover, and cook 45–50 minutes without lifting the lid (cooking time varies by rice—follow package directions).
- Remove the pot from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork, fold in the mushrooms, toasted pecans, and dried cranberries, then adjust seasoning. Finish with chopped fresh parsley or sliced green onions.
Recipe Variations
This pilaf is versatile—use these swaps to make it your own:
- Swap pecans for toasted walnuts or almonds.
- Use chicken stock if you prefer a non-vegetarian version.
- Add other vegetables like green beans, bell peppers, carrots, or shaved Brussels sprouts.
- Turn it into a main dish by stirring in cooked shredded chicken, leftover turkey, or diced ham.
Can you make it ahead of time?
Yes. You can make this pilaf a few hours ahead and gently reheat it on the stovetop. If preparing a day ahead, add a splash of stock or water when reheating, since the rice will absorb moisture as it rests.
Can you make this with other rice?
A wild rice blend gives the ideal texture and flavor for this recipe. You can use brown or white rice, but expect different cooking times and liquid requirements—white rice cooks and absorbs liquid faster and may become soft or sticky if not adjusted properly.
Recipe Notes and Tips
- Stock amount and cook time depend on the rice blend—follow the rice package directions for best results.
- Make it vegan by substituting plant-based butter.
- Let the cooked rice sit for 10 minutes after cooking to drain excess moisture and achieve a lighter, fluffier texture.
More Easy Side Dishes
If you enjoy this wild rice with mushrooms, try other seasonal sides to round out your menu.
- Candied Sweet Potatoes
- Green Beans Almondine
- Roasted Brussels Sprouts with Bacon
- Garlic Roasted Potatoes
- Roasted Sweet Potatoes and Onions
- Sweet Potato Gratin
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