Wild Rice Mushroom Pilaf

​Looking for an easy method to make your next rice dish a lot more interesting? Or maybe you're ​itching to find another delicious dish to serve up from your Instant Pot®. ​You'll want to try this simple wild rice mushroom pilaf recipe.

Wild rice, the official grain of Minnesota, is one of two cereal grains native to ​North America. This recipe blends wild rice with Portobello mushrooms in chicken broth (or vegetable broth if you want a vegetarian dish) to produce a ​totally satisfying pilaf.

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​Instant Pot Wild Rice Mushroom Pilaf ​

wild rice mushroom pilaf

​Feel free to ​use this wild rice mushroom pilaf ​as a side dish to your meat entr​ée or enjoy it as a meal in itself. The Portobello ​helps make this a filling meal.​

Preparation time: ​20 minutes

Cooking time: ​20 minutes ​ (add ​time for the IP to come to pressure and 10 minutes for natural steam release)

Servings: 4

​Wild Rice Mushroom Pilaf Ingredients

  • ​1 ​tablespoon extra virgin olive oil
  • ​2 large carrots, grated finely
  • ​½ medium red onion, diced finely
  • ​2 large stalks celery, diced finely
  • ​8 oz. baby Portobello mushrooms, sliced
  • ​2-3 cloves garlic, minced
  • ​Sea salt and black pepper, to taste
  • ​1 cup wild rice blend, rinsed well
  • ​2 cups chicken (or vegetable for veget​arian) broth
  • ​1 tablespoon fresh rosemary leaves, chopped (dried is also fine)
  • ​2 tablespoons fresh parsley, chopped, divided
  • ​1/3 cup toasted slivered almonds​
wild rice mushroom pilaf ingredients

Instructions for ​Wild Rice and Mushroom Pilaf

IP-DUO buttons

Note: Different instant pot models offer different features and buttons. The instructions that follow are for the Instant Pot-DUO series. Your instant pot may use different button names.

  • 1
    ​Add olive oil to the Instant Pot®​.
  • 2
    ​Press the "Sauté" button to turn it on. Set to ​"High."
  • 3
    ​Once the ​pot is hot, add the carrots, red onion, celery, Portobello mushrooms, and minced garlic.

Caution!

DO NOT use the lid while using the “Sauté” function on an Instant Pot!

  • 4
    ​Season with salt and black pepper, to taste. Cook, stirring continually, until the vegetables soften and the mushrooms start to release their liquid. Approximately 5 minutes. Then, turn the unit off.
  • 5
    Add the wild rice, broth, and fresh (or dried) rosemary. Stir to combine. Season with additional salt and pepper, if desired.
  • 6
    ​Add the lid and set the pressure valve to "sealing." Select the "Manual" cooking option on the high setting and set cook time to 15 minutes.
  • 7
    ​When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and let it sit for 5 additional minutes.
  • 8
    ​Remove the lid and fluff the rice with a fork while stirring in one tablespoon of fresh parsley and the toasted almonds.

​Serve immediately with the remaining chopped parsley on top.


​Did you make this recipe? Be sure to let us know how it turned out in the comments below.

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