Wild Rice and Mushroom Pilaf



Wild Rice and Mushroom Pilaf

YUM! Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash. With delicious Nutiva red palm oil.


  • 2 tbsp Nutiva Organic Red Palm Oil
  • 2 cups Cremini Mushrooms (sliced)
  • 1 1/2 cups Wild Rice
  • 1 cup Leeks (white and tender green parts, coarsely chopped)
  • 2/3 cups Celery (sliced)
  • 4 cloves Garlic (sliced)
  • 1 tsp Sea Salt
  • 3 cups Water


  1. Boil water (ideally in a kettle, as it will be poured into skilled).
  2. While water is boiling, melt the red palm oil in a 9 inch heavy skillet over medium heat.
  3. Add the mushrooms, wild rice, leeks, celery and garlic, and sauté for 5 minutes until the vegetables take on a brighter hue.
  4. Lower the heat and slowly pour in the water, then stir in salt. Cover and simmer for 30 minutes, until all the water is absorbed.
  5. Serve immediately as a pilaf or stuffed into your prebaked acorn or carnival squash.
  • Yield: 4-6 servings (4-6 Servings)
  • Prep: 10 mins
  • Cook: 45 mins
  • Ready In: 55 mins
Internationally recognized chef, educator, author, recipe developer, health coach, and farm to table caterer specializing in seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality and pleasure.