Anti Inflammatory Wild Rice and Mushroom Pilaf

Total time1 hr 20 min

Prep time15 min

Cook time1 hr

Anti Inflammatory Wild Rice and Mushroom Pilaf

Earthy, hearty, and deeply satisfying, this wild rice and mushroom pilaf is the kind of dish that feels indulgent while actually doing your body a favor. Wild rice brings a nutty chew and a serious nutritional punch, while a trio of cremini, shiitake, and oyster mushrooms are sautéed until deeply golden — that caramelized crust is where all the flavor lives. Extra-virgin olive oil does the heavy lifting as the cooking fat throughout, and a half teaspoon of turmeric adds warm color and one of the most well-regarded anti-inflammatory compounds you can work into a weeknight dinner. Toasted walnuts fold in at the end for crunch and a dose of omega-3-rich goodness, while fresh thyme, garlic, and a bright finish of lemon zest and parsley keep every bite lively. Black pepper alongside the turmeric is a smart pairing that shows up naturally here, and it's one of those details that makes this recipe feel intentional rather than just healthy by accident. The whole thing comes together in one skillet plus a saucepan and serves four, making it an easy side or a satisfying main on its own.

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Ingredients

4 servings

1 cup wild rice, rinsed
2 ½ cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth
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3 tbsp extra-virgin olive oil, divided
2 shallots, finely chopped
3 cloves garlic, minced
12 oz mixed mushrooms (cremini, shiitake, and oyster), sliced
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp black pepper
½ tsp salt
⅓ cup raw walnuts, roughly chopped
2 tbsp fresh flat-leaf parsley, chopped
1 tsp lemon zest

Instructions

1
Combine the rinsed wild rice and chicken broth in a large saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45–50 minutes, until the grains have split open and are tender but still have a slight chew.
2
While the rice cooks, heat 2 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 4 minutes, until the undersides are deep golden brown. Stir and continue cooking for 3–4 minutes more, until the mushrooms are browned all over and any released liquid has evaporated.

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