Wild Rice Pilaf
User Reviews
4.6
Wild Rice Pilaf
Description
The Wild Rice Pilaf recipe starts with cooking a wild rice blend in broth, enhancing the rice's flavor from the base up. Butter-sautéed onions and carrots provide a subtle sweetness, while freshly shaved Brussels sprouts contribute a slightly bitter, crisp element, balanced by garlic and Italian seasoning. Combining these ingredients creates a pilaf that is both textured and flavorful from the tender grains and softened vegetables. The optional addition of roasted nuts at the end introduces a nutty crunch that complements the pilaf's earthiness.
This pilaf works well alongside roasted turkey or ham, particularly during festive occasions, but also fits naturally as a side for any meal where a more substantial vegetable and grain dish is desired. The recipe allows for vegetable swaps such as bell peppers or broccoli, which can adapt the pilaf to personal preferences.
For best results, the pilaf can be made ahead and reheated before serving. When reheating, adding a splash of broth prevents dryness and maintains moisture. The combination of ingredients and the method of cooking make this dish practical for making portions in advance without sacrificing texture or taste.
Ingredients
- 2 cups wild rice blend
- chicken broth see notes, regular strength, or vegetable broth
- ¼ cup butter sliced, salted
- 1 onion chopped, large
- 1 cup carrot thinly sliced, baby
- 2 cups Brussels sprouts freshly shaved
- 4 cloves garlic minced
- 1 tsp Italian seasoning dry
- ¼ tsp black pepper freshly ground
- almonds roasted slivered almonds, chopped cashews or pecans, optional garnishes
- cashews
- pecans
Instructions
- Cook rice according to package instructions, using the broth instead of water. When cook time is up, do not open lid; turn heat off and keep lid tightly covered for 10 minutes to allow continued steaming. If rice is still a bit too firm, mix in just enough extra broth to moisten all rice, cover, and simmer another 10 minutes.
- While rice is cooking, add butter to a large/deep skillet over medium high heat. Once butter is melted and starting to bubble, add onion and carrots. Stir to combine. Cover and cook 5 minutes, stirring occasionally.
- Add brussels sprouts, garlic, Italian seasoning, and black pepper, stirring another 2 minutes until softened.
- Check rice for doneness. Fluff with fork and add to skillet with vegetable mixture, stirring to incorporate.
- Taste and season with kosher salt and freshly ground black pepper as needed. Garnish as desired.
Notes
- Use broth in place of water when cooking wild rice to deepen flavor.
- Keep the rice covered for 10 minutes off the heat after cooking to allow steaming and tenderization.
- If rice is still firm, add a bit more broth and simmer gently to finish cooking.
- Make the pilaf several hours in advance and reheat with a splash of broth to restore moisture.
- Vegetables like bell peppers, broccoli, green beans, or mushrooms can be substituted as desired.
- Add cooked cubed meats to turn the pilaf into a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 18.6g | 6% |
| Protein | 4g | 8% |
| Fat | 3.4g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8.8mg | 3% |
| Sodium | 158mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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