Why I love this wild rice pilaf recipe
As we move into the holiday season – I can’t believe Thanksgiving is already over – I’m on the hunt for more simple side dishes. Ones with lots of flavor that can pair with a hearty chuck roast or even a quick chicken recipe. Since the weather is colder, my usual cucumber salad and baked beans just don’t work.
This wild rice pilaf recipe is quick cooking on the stove and full of traditional flavors thanks to a basic mirepoix, but you can easily mix it up by adding a variety of herbs, or even dried cranberries or chopped nuts, for change of pace. It’s a great basic side dish, and I am loving this time of year.
- Chef’s knife
- Cutting board
- Large skillet
- Measuring spoons
Here’s what you’ll need to make it
Can’t find wild rice? You can order some online – we used this wild rice blend – or you can substitute brown rice (not the quick cooking kind). Just make sure you adjust the cooking time as needed. You can find it on the rice package.
How to make wile rice pilaf
Sauté the veggies. Heat your skillet to medium-high and add olive oil. Let the oil get nice and warm, and then add your veggies. Let them cook for about 5 minutes, until they’re nice and soft and the onions are translucent.
Toast the rice. Add your rice to the pan and stir to combine it with the veggies and coat the rice with oil. Let it toast for a few minutes, or until the rice has absorbed the oil.
Simmer the pilaf. Next, stir in the broth, cover the pot, and bring it to a boil. Once it boils, reduce the heat to low and let the rice simmer for about 45 – 50 minutes. The remove the pot from heat and allow it to rest for an extra 5 – 10 minutes.
Garnish and serve. Fluff the rice with fork and garnish with fresh chopped parsley.
FAQS and tips for making wild rice
Wild rice is nuttier and more herbal tasting than white rice. It has a heartier texture than white rice and maintains a chewy texture after cooking.
Technically no, but you will need to cook it for a longer amount of time than white rice. It will also hold its texture and bite even after a long time cooking.
45 minutes.
This recipe would be great with
- Grilled salmon kabobs
- Roasted spatchcock chicken
- Garlic baked chicken legs
- Spicy glazed pork chops
More side recipes you’ll love:
Wild Rice Pilaf
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3/4 cup diced onion
- 1 1/2 cups wild rice blend
- 2 2/3 cup vegetable broth
- 1 – 2 tablespoons fresh parsley
Instructions
- Heat a large skillet to medium-high and add olive oil. Allow it heat and add celery, onion and carrot the the pan. Sauté, stirring occasionally, until the onions are translucent and the vegetables have softened – about 5 minutes.
- Add rice and stir to combine. Allow the rice to toast until the oil is absorbed.
- Pour in the broth and cover the pot. Bring the rice to a boil and then immediately reduce heat to low. All the rice to simmer for 45 – 50 minutes.
- Remove from heat and allow the rice to set for 5 – 10 minutes to allow the rice to absorb any remaining liquid.
- Fluff the rice with a fork and garnish with fresh herbs before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Great recipe. I just have a couple of options. If you stick with true Wild Rice, it is technically a Grass and therefore people who don’t eat Grains can usually eat this. Also I would actually toast the Wild Rice in the Dry frying pan first actually bring out the nuttiness.
Do you rinse the rice?
You can rinse the rice if you want before cooking. Rinsing rice can help remove some of the starches, which can help prevent the rice from having a gummy texture.
Any suggestions on the type of herbs to use? Not good in the kitchen, will get something that ruins the taste. Thanks
I used fresh parsley for this recipe!
Could this be made in the crock pot?
It’s very tasty , my one question is how much is considered a serving? 1/2 or 1cup?
The servings will be able 3/4 cup for this recipe!
can you make ahead of time and reheat
Yes, though you may want to add a splash of broth so the rice does not dry out.
Would the rice have more flavor by using chicken stock instead of vegetable? I have both, just curious if anyone has done chicken instead! Also, not concerned here about making it vegetarian. Thank you!
You could substitute chicken stock if you want and it should turn out just fine!
Any water-based liquid should be able to rehydrate rice. Yes, same amount.
This was amazing! I added mushroom, asparagus, green onion, toasted pecans, lots of herbs and a drizzle of vegetable umami Yondu. I cooked the veggies and rice separately and then tossed together. My family loved it!
Can this be cooked in the oven after all the ingredients are sautéed? Say, 350o for 45-60 minutes?
Excellent dish!
I sautéd the vegetables while the rice was cooking.
Then mixed it in the pan.
Delicious!
Next time I play with some different veggies.
I added diced up figs as the rice cooked. I have also chopped up a little apple and added it with the rice and broth. These add another dimension to the taste and make the dish special.