Wild Rice Pilaf Recipe
User Reviews
5
Wild Rice Pilaf Recipe
Description
The Wild Rice Pilaf Recipe starts by sautéing onions, carrots, and celery in oil until softened. Mushrooms are added and cooked until tender, followed by minced garlic sautéed briefly. A rinsed wild rice blend is stirred in along with vegetable stock, salt, and pepper. The mixture is brought to a boil, then simmered covered for 45-50 minutes until the rice is cooked and liquid absorbed.
The cooked pilaf is left to rest briefly, then garnished with chopped fresh parsley which adds a bright contrast to the savory, earthy flavors of the pilaf. The varied textures—from tender vegetables to chewy rice grains—create an appealing complexity. This pilaf serves well as a side dish or a hearty vegetarian main.
Storage and reheating instructions recommend keeping leftovers refrigerated up to five days and freezing in airtight containers for up to three months. Thawed pilaf should be warmed gently, adding stock or water as needed to prevent dryness and maintain texture. These tips help preserve flavor and structure when making ahead or enjoying leftovers.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion chopped, large
- 2 carrot cut into small ½ inch pieces, medium-sized
- 3 celery cut into small ½ inch pieces, stalks
- 8 oz. mushrooms wiped with a paper towel and sliced (button, baby bella or wild mushrooms would all work)
- 2 cloves garlic minced
- 2 cups wild rice blend rinsed
- 3 cups vegetable stock chicken stock would also work
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup parsley chopped, fresh
Instructions
- Heat oil in a large heavy bottomed pot over medium-high heat. Add in onion, carrots, and celery and saute until softened, 4-5 minutes.
- Stir in mushrooms and cook, stirring frequently, for about 5-7 minutes. Add in garlic and saute for 30 seconds.
- Stir in wild rice blend, vegetable stock, salt and pepper. Put the lid on and bring it to a boil. As soon as it comes to a boil, turn the heat down to low and simmer for 45-50 minutes or until the liquid is mostly absorbed and wild rice blend is cooked through.
- Once it is cooked, let it rest for 5 minutes. Garnish with parsley and serve.
Notes
- Store leftovers in an airtight container refrigerated for up to five days.
- Cook and cool pilaf completely before freezing in airtight containers for up to three months.
- Thaw frozen pilaf overnight in the refrigerator before reheating.
- Reheat in 30-second intervals in the microwave, stirring and adding stock or water if needed to maintain moisture and prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 883mg | 37% |
| Potassium | 467mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4087IU | 82% |
| Vitamin C | 10mg | 11% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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