Wild Rice Pilaf

Wild Rice Pilaf

Two doses of wild West Coast ingredients in one recipe. Could it get any better? This wild rice pilaf is made with Canadian wild rice and incorporates the golden chanterelle mushroom with its subtle black pepper, butter, apricot and earth flavours. A rice pilaf is a great recipe to enjoy in the colder months when heavier and more filling meals are needed. Combining fresh mushrooms, fresh herbs and the unique flavour of Canadian wild rice, this is sure to become a favourite recipe.

All West Coast Wild Foods ingredients are sustainably harvested and ensure the natural environment we love is preserved for future foraging generations. Delicious recipes with a positive impact on the environment!

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Serves: 4 people                    Prep Time: 15 minutes                   Cook Time: 60 minutes


  • 4 tablespoons butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 ½ cups vegetable broth
  • ¾ cup Canadian Wild Rice
  • 2 tbsp fresh thyme leaves
  • 2 tsp fresh rosemary, finely chopped
  • ¾ cup brown rice
  • ¾ cup pecans, finely chopped
  • 280g (10oz) Fresh Golden Chanterelles
  • ¼ cup dry white wine
  • Pinch of salt
  • Pinch of pepper
  • ¼ cup fresh parsley, chopped


  1. In a pot, melt 1 tbsp of butter over medium heat
  2. Add the onion to the pot and cook until translucent, about 5 minutes
  3. Add the garlic to the onion and cook for another minute
  4. Add the broth, wild rice, thyme and rosemary, raise the heat and bring to a boil
  5. Once boiled, lower the heat and simmer for 10 minutes
  6. Mix in the brown rice and simmer more
  7. Lower the heat, cover the pot and simmer for 45 minutes
  8. In the meantime, melt 1 tbsp of butter in a large pan over medium heat
  9. Add the pecans and cook for about 2 minutes, stirring frequently
  10. When the pecans have darkened slightly, scoop them into a bowl and set aside
  11. Melt the remaining butter in the pan, and add the chanterelles
  12. Cook the mushrooms until they are tender and slightly browned
  13. Gently pour the wine into the pan and cook for another 5 minutes
  14. Once done, remove the chanterelles from the pan
  15. After 45 minutes, check the rice to see if the rice is tender
  16. If it is done, remove the pot from heat
  17. Allow the rice to sit with the lid on for 5 minutes
  18. Remove the lid from the rice, and stir in the pecans and mushrooms
  19. Season with a pinch of salt and pepper, and garnish with parsley
  20. Serve and enjoy!

Tip: If you are using dried chanterelles, soak them overnight in room temperature water and drain in the morning when they have become soft.

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