5.0 from 6 votes
Wild Rice Pilaf
Our easy and beautiful Wild Rice Pilaf is loaded with veggies, crunchy pecans, craisins, and parsley and tastes as good as it looks.
Prep Time
15 mins
Cook Time
15 mins
Rest
15 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 458 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 Tablespoons unsalted butter
- 1 medium onion , chopped
- 1 large carrot , diced
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups long-grain wild rice blend
- 3 3/4 cups low-sodium chicken broth (or vegetable broth)
- 1 1/2 teaspoons chicken better than bouillon base
- 1/2 cup fresh chopped parsley
- 1 cup dried Craisins , or dried cherries
- 1 cup toasted pecans , chopped
Instructions
- Sauté veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds.
- Cook: Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 40-45 minutes, or until liquid has absorbed.
- Remove pot from heat and allow to rest, with the lid still on, for 10 minutes. Remove lid and gently fluff the rice with a fork.
- Gently stir in parsley, craisins and pecans. Serve immediately.
Cup of Yum
Notes
- Yield: about 8 cups Serving size: about 3/4 cup (10 servings)
- To Add Mushrooms: 8oz of sliced button mushrooms could be added the same time as the carrots, if desired.
- Storing Instructions: Keep any leftover wild rice in the refrigerator for up to a week.
- Freezing Instructions: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and keep in the freezer for up to 3 months. Let it thaw completely in the fridge before rewarming in the microwave.
- Instant Pot Wild Rice Pilaf: Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 1/2 cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, craisins and pecans.
- Recipe adapted from Tastes Better From Scratch Rice Pilaf
Nutrition Information
Calories
458kcal
(23%)
Carbohydrates
65g
(22%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
569mg
(24%)
Potassium
537mg
(15%)
Fiber
7g
(28%)
Sugar
18g
(36%)
Vitamin A
2622IU
(52%)
Vitamin C
9mg
(10%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 458
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 569mg | 24% |
| Potassium | 537mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 2622IU | 52% |
| Vitamin C | 9mg | 10% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.