Side Dish: Canada – Alberta, Canadian Prairies – Prairie Wild Rice Pilaf

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 cup (170 g) wild rice, rinsed and drained
- 3/4 cup (150 g) pearled barley (preferably Alberta-grown), rinsed and drained
- 4 1/2 cups (1.08 L) low-sodium chicken or vegetable stock, hot
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (canola or vegetable)
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 2 celery stalks, finely chopped (about 3/4 cup / 90 g)
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms (cremini or mixed local wild mushrooms), trimmed and sliced
- 1 tsp (5 g) fresh thyme leaves (or 1/2 tsp / 1 g dried thyme)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (6 g) fresh chives, thinly sliced
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 tsp (2 g) lemon zest (optional, for brightness)
- 1 tbsp (15 ml) butter (optional, to finish)
- 1/3 cup (40 g) toasted sliced almonds or roasted pumpkin seeds (pepitas), optional garnish

Instructions

Short Description:
A hearty pilaf of nutty wild rice and Alberta-grown pearled barley cooked in savory stock, tossed with sautéed local mushrooms and fresh prairie herbs for a rustic, aromatic side dish.

Regional Notes:
This Alberta Prairie version incorporates locally produced barley and regional mushrooms to complement wild rice, giving the pilaf a chewier, earthier texture and a forest-floor flavor distinct from plain wild rice pilafs. Fresh thyme, parsley, and chives reflect common prairie herbings and brighten the dish in place of heavier cream or nuts used in other regions.

1. Rinse wild rice and pearled barley separately under cold running water until water runs clear; drain well.
2. In a 3-quart heavy saucepan, heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook 30 seconds more until fragrant.
3. Add the rinsed wild rice and pearled barley to the pan and stir to coat the grains in the butter and oil; toast for 2–3 minutes, stirring, until edges become slightly glossy and fragrant.
4. Pour in the hot stock, add the thyme, 1 tsp (6 g) kosher salt, and 1/2 tsp (1 g) black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently for 35–50 minutes, checking at 35 minutes. The pilaf is done when the wild rice kernels have burst open and the barley and wild rice are tender but still have bite and most liquid is absorbed. If too dry before grains are tender, add up to 1/2 cup (120 ml) more hot stock or water and continue cooking a few minutes.
5. While the grains cook, heat a separate large skillet over medium-high heat and add 1 tbsp (15 ml) butter. When hot, add the sliced mushrooms and a pinch of salt and cook, stirring occasionally, until the mushrooms are browned and their liquid has evaporated, about 6–8 minutes. Stir in half the chopped parsley and remove from heat.
6. When the pilaf is tender, remove the pan from heat and let sit, covered, 5 minutes. Stir in 1 tbsp (15 ml) butter (optional) and the lemon zest, then fluff the pilaf with a fork.
7. Fold the sautéed mushrooms into the pilaf along with the remaining parsley and the chives. Taste and adjust seasoning with additional salt and pepper as needed.
8. Transfer to a serving bowl and sprinkle with toasted sliced almonds or pepitas if using. Serve warm as a rustic prairie side dish alongside roasted meats, game, or seasonal vegetables.