Tested till perfect Wild Rice and Mushroom Pilaf

Wild Rice and Mushroom Pilaf

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 7 ratings.
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  • Portion size 6 to 8


  • 2 tbsp 2tbspbutter
  • 2 cups 2cupssliced mushroommushrooms, (about 6 oz/175 g)
  • 1 1oniononions, chopped
  • 1 cup 1cupwild rice, rinsed
  • 1-1/2 cups 1-1/2cupschicken stock
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 cup 1/4cuptoasted hazelnuthazelnuts, chopped
  • 2 2chopped green oniongreen onions
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In large heavy saucepan, melt butter over medium-high heat; cook mushrooms and onion, stirring often, for 5 minutes or until tender. Add rice, stirring to coat grains.

Stir in stock; cover and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 45 to 55 minutes or until rice is tender and liquid is absorbed.

Stir in parsley, hazelnuts, green onions, and salt and pepper to taste.


Additional information :

Tip: To toast hazelnuts, place on baking sheet in 350ºF (180ºC) oven for 6 to 8 minutes or until golden brown. Wrap in clean tea towels and rub off skins.


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