Side Dish: Wild Mushroom and Thyme Rice Pilaf

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 40 min

Ingredients

- 1 1/2 cups (300 g) long-grain white rice, rinsed and drained
- 12 oz (340 g) mixed wild mushrooms (such as cremini, shiitake, oyster), trimmed and sliced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 cup (150 g) finely diced yellow onion (about 1 small onion)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (optional)
- 3 cups (720 ml) low-sodium chicken or vegetable stock, warmed
- 2 tsp (2 g) fresh thyme leaves, plus extra sprigs for garnish
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley
- 1 bay leaf (optional)
- 1 tsp (2 g) lemon zest (optional)
- 1/4 cup (25 g) toasted sliced almonds or pine nuts (optional)

Instructions

1. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if needed); cook without stirring 2–3 minutes to brown, then stir and cook another 3–4 minutes until deep golden. Season lightly with 1/4 tsp (0.5 g) salt and 1/8 tsp (0.25 g) pepper. Transfer mushrooms to a bowl and set aside.
2. In the same skillet, add the remaining 1 tbsp (15 ml) olive oil. Reduce heat to medium, add the diced onion and a pinch of salt, and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
3. Add the rinsed rice to the skillet and stir to coat with fat and onion. Toast the rice, stirring, 2–3 minutes until edges become lightly translucent.
4. If using, pour in the white wine and scrape up any browned bits from the pan; simmer until the wine is mostly evaporated, about 1–2 minutes.
5. Stir in the warm stock, remaining 3/4 tsp (4.5 g) salt, the thyme leaves, and the bay leaf if using. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer undisturbed until the liquid is absorbed and rice is tender, about 18–20 minutes.
6. Remove the skillet from heat and let stand, covered, 10 minutes. Remove and discard the bay leaf.
7. Stir in the reserved mushrooms, remaining 1 tbsp (15 g) butter, chopped parsley, lemon zest if using, and toasted nuts if using. Fluff gently with a fork, taste, and adjust seasoning with salt and pepper.
8. Transfer to a serving dish, garnish with thyme sprigs, and serve warm alongside your entrée.