If my Mom was hosting a party where anyone vegan (my brother) or vegetarian (my niece) was in attendance, her Mushroom Rice Pilaf would be on the menu with some type of faux meat to grill. For us meat eaters, she served the rice with a grilled London broil or some type of flank steak situation. There were almost always some sauteed green beans alongside the mix in addition to her green salad to make it a well-rounded meal.
She always made the mushroom part ahead of time and left it covered on the stove while she ran around and did everything else. Making it in my childhood kitchen this week brought me right back to my childhood.
The wild rice makes it nutty! The teriyaki flavors the rice and the mushrooms. It’s hearty enough to have as a main dish if you feel so inclined. Now my niece & brother have this recipe to make my Mom’s magic in the kitchen! YAY.
Ingredient party:
I used this Trader Joe’s brown rice medley my Mom would never have used. Mostly because she DID NOT like Trader Joe’s. Crazy, right?!
Anyways, it is a texture party but any wild rice will do! Get your rice going first!
Then we saute the mushrooms, celery, onions, and garlic together in a pan with some oil.
Then we add teriyaki to boost flavor!
We do all of this while the rice cooks!
Cooked rice gets stirred into mushroom mixture.
Parsley to add some greens!
Mmmhmm.
It’s a real shame that wild rice isn’t the easiest thing to photograph.
Cuz it SURE IS DELICIOUS.
I hope you enjoy my Mom’s Mushroom Rice Pilaf at your BBQs this summer!
Mushroom Rice Pilaf
make 4-6 servings
- 1 cup wild rice blend
- 1/2 cup celery, chopped
- 3 cups mushrooms, sliced thinly
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil (or butter)
- 3 tablespoons teriyaki
- 1/4 cup parsley, roughly chopped
Prepare rice according to instructions. In a separate pan, saute celery, mushrooms, and onion over medium-high heat until onions soften, about 3 to 4 minutes. Add the garlic and cook for another 3 minutes. Add the teriyaki and simmer until the liquid has absorbed. Stir in cooked rice and parsley until well combined. Serve warm!
