Chicken & Mushroom Wild Rice Pilaf


I love a dish that sort of just comes together and turns out pretty good.  This past Mother’s Day we took a day trip to Arrington Vineyards to meet up with my sister and her family and quite a few of our friends.  The great thing about Arrington is that it is a place that is not only great for us wine-loving folk, it is also fun for the kids as well with the giant lawn to run and play on and great live music.  It is the perfect place for a Sunday afternoon picnic, because there are lots of trees for shade and plenty of picnic tables.  We all brought food for our picky kids and then some to share with the adults.  It was sort of a last minute decision for us to go, so this pilaf was truly a creation using ingredients I had on hand.  I think it makes a fantastic dish for a picnic, but also would be great to serve to a group at a shower or luncheon.

Chicken & Mushroom Wild Rice Pilaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6-8 servings

Chicken & Mushroom Wild Rice Pilaf


  • 2 cups Rice Select Royal Blend® Whole Grain with Texmati® Brown & Wild Rice
  • 3 cups chicken broth
  • 1 tablespoon margarine or butter
  • 1 pound chicken breast, cut into pieces
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or margarine
  • 1 small sweet yellow onion, chopped
  • 3 garlic cloves minced
  • 1/2 pint sliced baby Bella mushrooms
  • 2 -3 tablespoons dry white wine
  • 2-3 tablespoons fresh thyme leaves
  • 1/4 cup shredded Parmesan
  • 1/4 cup fat free half & half
  • Kosher salt & black pepper to taste


  1. Combine chicken with soy sauce, Worcestershire sauce, olive oil, salt & pepper and toss to coat. Heat a skillet over medium high heat. Add chicken and cook all the way through, tossing occasionally about 6 minutes. Remove chicken from skillet. Add onion, garlic & mushrooms. Add 1 tablespoon butter or margarine. Cook until tender. Add wine and let simmer about 2 minutes.
  2. In a saucepan, bring 3 cups chicken broth, rice and 1 tablespoon margarine or butter to a boil. Reduce heat to a simmer and cover. Cook rice until liquid has been absorbed about 45 minutes.
  3. In a large bowl combine cooked rice, half & half, thyme and Parmesan cheese. Toss to coat. Add chicken and mushroom mixture and combine. Season with salt & pepper.

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