This artichoke mushroom and wild rice pilaf is a happy bowl of healthy comfort food! Rice (I used a wild rice blend), artichoke hearts, sautéed white mushrooms, green onions, garlic, olive oil, topped with fresh squeezed lemon and shaved Parmesan cheese. Such a flavorful and delicious meal.

It’s comforting and fresh all at the same time. One of those meals that your fork just keeps digging back in effortlessly. You will love this artichoke mushroom and wild rice pilaf.

As a girl I hated mushrooms but at some point in my 20’s I suddenly loved them. Isn’t it funny how our taste buds can change on some things. Some of my kids are terrified still of mushrooms, others love them, so we will see as adults if any of them come around to the deliciousness of the mushroom when they are older.

What you need to make artichoke mushroom And wild rice pilaf:

serves 4

6 cups cooked rice – wild rice blend or any rice you want
1/2 cup artichoke hearts – marinaded in oil
2 cups white mushrooms
4 green onions – sliced
6 cloves garlic or about 2 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper plus more to taste
2 lemons Sliced into wedges
1/2 cup shaved Parmesan cheese

INSTRUCTIONS

Prepare rice according to package directions.
Cook Mushrooms, garlic and green onions in olive oil for about 3-4 minutes on medium high heat or until green onions start to wilt and garlic toasts (adjust heat so garlic doesn’t burn)
Add cooked rice, artichokes, salt and pepper and stir for 2-3 minutes or until rice is combined with all other ingredients.
Remove from heat and serve with lemon wedge (to squeeze over dish) and shaved Parmesan Cheese.

Here are a few recipes you may love:

Italian Rice Stuffed Tomatoes
Instant Pot Paella
Instant Pot Lemony Rice

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4.86 from 7 votes