Side Dish: United States – Pacific Northwest (Washington) – Northwest Wild Rice Pilaf

Serving Size: 6

Approximate Time

Prep 35 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 1/2 cups (285 g) uncooked wild rice blend (mix of wild rice and brown or long-grain rice)
- 3 1/2 cups (830 ml) low-sodium vegetable or chicken broth
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 8 oz (225 g) mixed local wild mushrooms, cleaned and sliced (chanterelles, oyster, or cremini if necessary)
- 2 cloves garlic, minced (about 6 g)
- 1/3 cup (40 g) toasted hazelnuts, chopped
- 1 tbsp (3 g) fresh thyme leaves (or 3-4 small sprigs)
- 2 tbsp (8 g) finely chopped flat-leaf parsley
- 2 tbsp (6 g) chopped fresh chives
- 1 tsp (2 g) lemon zest (from 1 small lemon)
- 1/2 cup (120 ml) dry white wine (optional; can replace with extra broth)
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves (optional)

Instructions

Short Description:
A rustic pilaf of nutty wild rice blended with local wild mushrooms, sweet onions, and fresh Pacific Northwest herbs, finished with toasted hazelnuts for crunch and bright lemon zest.

Regional Notes:
This Washington version highlights locally foraged mushrooms (chanterelles, porcini, oysters or similar) and abundant regional herbs and hazelnuts, giving the pilaf an earthy, woodsy character distinct from generic wild rice dishes that omit the Pacific Northwest mushroom and nut notes.

1. Rinse the wild rice blend under cold water in a fine-mesh sieve until the water runs clear; drain well.  
2. In a dry skillet over medium heat, add the rinsed rice and toast, stirring, for 3–4 minutes until aromatic and some grains turn a shade darker; remove from heat and set aside.  
3. In a medium heavy-bottomed saucepan or Dutch oven, heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.  
4. Add the minced garlic and thyme leaves and cook 30 seconds until fragrant. Stir in the toasted rice and cook 1–2 minutes to coat and warm the grains.  
5. If using, pour in the white wine to deglaze the pan, scraping any brown bits, and let it reduce by half, about 1–2 minutes. Add the broth and bay leaves (if using). Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer until the rice is tender and most of the liquid is absorbed, about 35–40 minutes (check at 30 minutes and again until done).  
6. While the rice cooks, heat the remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter in a skillet over medium-high heat. Add the sliced wild mushrooms in a single layer (work in batches if needed) and let them brown without stirring for 2 minutes, then stir and continue cooking until golden and any liquid has evaporated, about 6–8 minutes. Season mushrooms with a pinch of salt and pepper and remove from heat.  
7. When the rice is tender, remove the pan from heat. Discard bay leaves. Stir in the sautéed mushrooms, chopped parsley, chives, lemon zest, and toasted hazelnuts. Taste and adjust seasoning with additional salt and pepper if needed. If the pilaf seems dry, stir in 1–2 tbsp (15–30 ml) warm broth or butter.  
8. Cover and let the pilaf rest off the heat for 5 minutes to meld flavors. Fluff with a fork and serve warm as a side to roasted meats, salmon, or seasonal vegetable mains.