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Zesty Lemon & Wild Rice Mushroom Pilaf

Drawing inspiration from Italian and Mediterranean grain dishes, this Lemony Mushroom Pilaf offers a lighter, low-fat alternative to traditional risotto. Nutty basmati and chewy wild rice are simmered in savory vegetable stock with sweet onion, mixed mushrooms and bright lemon zest and juice. A hint of garlic in the pan and the finishing swirl of light herb-infused soft cheese create a creamy mouthfeel without heavy cream. Snipped fresh chives lend oniony freshness and vibrant color. Perfect for spring and summer menus, it showcases seasonal mushrooms and pantry staples in a single pan. Whether served alongside grilled fish or as a vegetarian main, this pilaf balances earthiness, tang and creaminess in every forkful. Its streamlined method—softening aromatics, briefly sautéing mushrooms, then simmering rice—makes it weeknight-friendly yet special enough for dinner guests. The result is a fragrant, colorful dish that feels both rustic and refined.

Dinner | Italian | Egg-Free | Gluten-Free | Nut-Free | Vegetarian | Mushroom Pilaf | Frying Pan | Basmati Rice | Lemon | Mixed Mushrooms | Wild Rice | Sautéing | Simmering | Stirring | Warm Weather | Weeknight | Under 1 Hour | Under 45 Minutes
Time to complete

Prep

10min

Cook

37min

Wait

0 minutes

Total

47min

Ingredients (Makes 4 servings)

Ingredients

  • 500 ml (2 cups) vegetable stock
  • 1 onion (about 150 g/5.3 oz), sliced
  • 300 g (10.6 oz) mixed mushrooms, sliced
  • 2 garlic cloves, crushed
  • 200 g (1 cup) mixed basmati and wild rice, rinsed
  • Zest and juice of 1 lemon (zest ~1 tsp/2 g; juice ~30 ml/2 Tbsp)

Chives

  • Small bunch chives (about 6 g/2 Tbsp), snipped

Soft cheese

  • 6 Tbsp (90 g/3 oz) light soft cheese with garlic and herbs
Nutrition Information (per 100g)
  • Calories: 115
  • Fat: 3.5
  • Protein: 3.2
  • Carbohydrates: 18.7
  • Fiber: 2.3
Directions

Sauté Aromatics

  • 1. Heat 2 Tbsp (30 ml) of the stock in a non-stick pan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened, about 5 minutes. If the pan dries, add a splash more stock.

Cook Mushrooms & Garlic

  • 2. Add the mushrooms and crushed garlic to the pan. Sauté for 2 minutes until mushrooms begin to release moisture.

Simmer Rice

  • 3. Stir in the rinsed rice, lemon zest and juice until evenly coated. Pour in the remaining 470 ml (1 7/8 cups) stock, season with sea salt and pepper, and bring to a gentle boil. Reduce heat to low, cover and simmer for 25–30 minutes, or until rice is tender and liquid absorbed.

Finish & Serve

  • 4. Remove from heat. Stir through half of the snipped chives and half of the soft cheese. Spoon into bowls and top with the remaining chives and cheese. Serve immediately.
Cookix's Secrets

Alternative Grains

  • Use pearl barley or quinoa instead of the rice blend for a different texture and nutritional profile.

Alternative Proteins

  • Top with pan-seared tofu cubes or shredded rotisserie chicken to turn it into a heartier main.

Bold Enhancements

  • Drizzle with a little truffle oil or stir in finely grated Parmesan for an umami boost.

Finishing

  • Let the pilaf rest, covered, for 5 minutes after simmering to allow flavors to meld and rice to finish steaming.

Flavor Pairings

  • Stir in a handful of chopped fresh thyme or sage for earthy herbal notes.

Healthy Variations

  • Swap soft cheese for a dollop of Greek yogurt to reduce fat and add tang.

Rice

  • Rinse the rice under cold water until the water runs clear to remove excess starch and prevent clumping.

Sautéing

  • Ensure the pan is hot before adding mushrooms to get a nice sear and concentrated flavor.

Seasonal Tweaks

  • In autumn, replace mixed mushrooms with roasted butternut squash cubes and sage.

Serving

  • Garnish with extra lemon zest for a bright pop and crunchy breadcrumbs for texture contrast.

Stock

  • Use homemade or low-sodium stock and adjust salt at the end to control sodium levels.