Wild Rice Pilaf
User Reviews
5
4 reviews
Excellent
Wild Rice Pilaf
Report
Our easy and beautiful Wild Rice Pilaf is loaded with veggies, crunchy pecans, craisins, and parsley and tastes as good as it looks.
Share:
Ingredients
- 3 Tablespoons butter unsalted
- 1 medium onion , chopped
- 1 large carrot , diced
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 cups wild rice blend long-grain
- 3 3/4 cups chicken broth or vegetable broth, low-sodium
- 1 1/2 teaspoons chicken bouillon base better than bouillon brand
- 1/2 cup parsley fresh chopped
- 1 cup dried cranberries or dried cherries, Craisins brand
- 1 cup pecans chopped, toasted
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.
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
Show Details
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%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 458 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
