Oven-Baked Wild Rice Pilaf With Mushrooms

"From the November/December issue of Vegetarian Times."
photo by januarybride photo by januarybride
photo by januarybride
Ready In:
1hr 55mins




  • Preheat oven to 375 degrees.
  • Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
  • Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
  • Srir in garlic and thyme, and cook 1 minute or until fragrant.
  • Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
  • Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
  • Remove from oven, cover and let stand 5 minutes.
  • Fold in peas and pine nuts. Season with salt and pepper and serve.

Questions & Replies

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  1. This was good. Reminded me of Rice a Roni (a good thing!) but homemade and much healthier. I made this as a main course but the flavors weren't complex enough for me to stand up on its own. I'd make this again, but as a side.
  2. For the rather pricey ingredients used (wine pine nuts, wild rice), this recipe didn't deliver enough flavor. I added a BUNCH of salt afterward and it brought out the pine nut and mushroom flavours, but as written this is woefully undersalted. Even so, for the amount of promising ingredients, this underdelivered.
  3. Great rice dish! I used as a side dish for a dinner party and made "as is" except I left out the peas. I double the recipe and baked it a little longer during the covered baking time and then uncovered as stated to finish it up. It was finished a bit before I was ready but I just held it in the dutch oven and it stayed nice and toasty and the rice was great (I was worried it might get mushy). I needed to use several burners on my cook top so it was great that this could be in the oven. Since we aren't vegetarian I might try this with chicken or beef broth next time to see what the flavor difference is. So glad I tried this recipe - it will be made again. (Thanks for your help VegSocialWorker!)
  4. Delicious: particularly loved - well most of the ingredients, so I was bound to love this recipe! - the wild rice, wine, mushrooms and pine nuts, and I always love leeks and garlic. And I also loved the fact that for much of the cooking time, this could be left unattended. My only changes were that I used 2 leeks (I'd remembered the ingredients incorrectly and had come home with two leeks!), and I used extra stock rather than water. I used my Recipe #135453. Very clear instructions. Thank you for sharing this flavoursome, healthy recipe! Certainly one I'll make again.
  5. This is a wonderful recipe! I cut the recipe in half and baked it for about 35 minutes in an 8x8 dish and it was perfect. Great flavor. Next time I will just serve the peas on the side, but I loved the addition of the pine nuts. Will serve this tomorrow with some chicken and I will be back with a photo at that time! Made for Veg*n tag #4.


<p>I live with my hubby and three feline children in Oakland by Lake Merritt. <br /> <br /> <br />My rating system: <br />5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) <br />*New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars <br />4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. <br />3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. <br /> <br />Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. <br /> <br />But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. <br /> <br />I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. <br /> <br />I've participated in <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <br /> <br /><img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" /></p>
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