This Wild Rice Pilaf, with earthy flavors and vibrant textures, is as wholesome as it is elegant. This timeless dish is perfect for a dinner party, a holiday gathering, or whenever you crave something comforting and nutritious. Easy to prepare and customize, it’s a crowd-pleaser that pairs well with various mains or a vegetarian delight.
“Soooo delicious!!! Definitely making this again!!!”
Why This Recipe is a Keeper!
A wild rice pilaf on your holiday or dinner party table is a visually stunning addition that pairs perfectly with almost anything you serve.
Although technically, this is a wild rice blend pilaf (wild with other rice), it’s more budget-friendly than using all wild rice.
For the fluffiest wild rice, I cook it like pasta in plenty of stock and water, then drain it well. This method keeps the rice moving so it doesn’t cook in its starch, which is why brown and wild rice rice tend to be gummy.
This wild rice pilaf recipe’s versatility allows you to customize it with your favorite vegetables, greens, mushrooms, nuts, or dried fruits such as cranberries to suit any occasion or personal taste.
This wild rice blend recipe is:
- Easy! Cook the vegetables, boil the rice, and then combine them!
- Endlessly versatile! Besides the numerous additions, you’ll love having leftovers for soup, salad, grain bowls, stuffing for pork or chicken, casseroles, or making savory pancakes.
- Delicious! The lovely, nutty flavor of the wild rice blend doesn’t get covered up by packaged herb and spice mixtures, just simple seasonings you probably already have in your pantry.
How to Make Wild Rice Pilaf:
Recipe Ingredients:
Here’s everything you’ll need to make this wild rice pilaf recipe, along with how to prep the ingredients. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Wild Rice Blend: I use Rice Select Royal Blend, a combination of basmati white, brown, red, and wild rice. It’s available in most grocery stores’ dried beans and rice areas. Technically, wild rice isn’t rice but a semi-aquatic grass. Although this vegetable rice pilaf recipe can be made entirely with wild rice, the combination of rice creates a beautiful taste balance.
- Stock / Broth: I used chicken stock in this recipe, but vegetable broth can also be used.
- Poultry Seasoning: The ingredients in poultry seasoning vary by brand, but overall, most blends have sage, thyme, marjoram, and rosemary.
- Curry Powder: The wild rice pilaf has no overwhelming curry flavor. Half a teaspoon of mild curry powder adds a lovely, warm taste.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the wild rice blend and chicken broth in a saucepan.
- Add 1 teaspoon salt and black pepper to taste.
- Bring to a boil, reduce heat to medium, and simmer uncovered for 30 to 45 minutes or until the rice is tender.
- Add water as needed by the cupful to keep the rice cooking at a good simmer so the pan doesn’t boil dry.
- Meanwhile, heat the butter and oil in a large skillet over medium-high heat.
- Add the celery and carrots and cook 3 to 4 minutes.
- Add the red bell pepper and cook another 3 to 4 minutes.
- Add the scallions and garlic and cook 1 to 2 minutes.
- Stir in the poultry seasoning and curry powder.
- Turn the heat off if the rice is still cooking.
- Drain the rice well in a sieve.
- Stir it around a little to help all the water drain out.
- Add the rice to the skillet and stir well.
- Season with more salt and black pepper if needed
- Add the parsley.
- Transfer to a bowl and serve garnished with more chopped fresh parsley.
Chef Tips and Tricks:
- It’s always a good idea to rinse rice before cooking to remove dust particles and excess starch, which helps the grains remain separate.
- As mentioned, I cook this wild rice blend like pasta in plenty of stock and water, then drain it well in a sieve. The rice keeps moving this way, so it doesn’t cook in its own starch.
Money-Saving Tip:
- Reuse leftovers in soup, salad, grain bowls, stuffing for pork or chicken, casseroles, or making savory pancakes.
Frequently Asked Questions:
Yes. Combine 2 1/2 cups rice and 3 1/8 cups water or broth/stock. Add salt to taste. Lock the lid and cook on HIGH for 20 minutes. Let the pressure come down naturally for about 15 minutes, or quickly release any remaining pressure after 10 minutes.
Yes, absolutely! Can be made 1 to 2 days ahead of time and refrigerated. Rice reheats very well in the microwave.
There are so many ways to vary this recipe. Add more vegetables like broccoli or roasted cauliflower, greens such as kale or spinach, mushrooms, nuts like walnuts, almonds, or pecans, or dried fruits such as cranberries to suit any occasion.
Storage:
- Store all leftovers in the refrigerator for up to five days.
- Freeze in an airtight container for up to three months. Thaw in the refrigerator or microwave, then reheat in the microwave.
Serve with:
- Italian Meatloaf
- Roast Turkey Breast
- Spinach and Ricotta Stuffed Turkey Breast
- Garlic Herb Butter Roast Chicken with Root Vegetables
- Turkey Scallopini in Sherry Cream Sauce
More great side dish recipes you’ll love!
- Barley Pilaf with Roasted Cauliflower
- Brussels Sprouts Wild Rice Casserole
- Creamy Asparagus and Rice Casserole
- Quinoa with Butternut Squash Almonds and Parmesan Cheese
Get all my bean, grain, and side dish recipes at Bean, Grain, and Side Dish Recipes – From A Chef’s Kitchen.
Wild Rice Pilaf
Ingredients
- 2 1/2 cups wild rice blend rinsed
- 4 cups chicken broth
- Water as needed
- Salt and freshly ground black pepper to taste
- 3 tablespoons butter
- 1 tablespoon canola oil
- 1 stalk celery finely chopped
- 1 large carrot chopped
- 1/2 medium red bell pepper finely chopped
- 1 bunch scallions medium width, white and light green part only, finely chopped
- 3 cloves garlic minced
- 1 1/2 teaspoons poultry seasoning
- 1/2 teaspoon curry powder
- 1/2 cup chopped fresh parsley
Instructions
- Combine the wild rice blend and chicken broth in a saucepan. Add 1 teaspoon salt and black pepper to taste. Bring to a boil, reduce heat to medium, and simmer uncovered for 30-45 minutes or until the rice is tender. Add water by the cupful as needed to keep the rice cooking at a good simmer so the pan doesn't boil dry.
- Meanwhile, heat the butter and oil in a large skillet over medium-high heat. Add the celery and carrots and cook 3-4 minutes.
- Add the red bell pepper and cook another 3-4 minutes.
- Add the scallions and garlic and cook 1-2 minutes.
- Stir in the poultry seasoning and curry powder. Turn the heat off if the rice is still cooking.
- Drain the rice well in a sieve. Add the rice to the skillet and stir well. Season with more salt and black pepper if needed
- Add the parsley. Transfer to a bowl and serve garnished with more chopped fresh parsley.
Notes
- I used chicken stock in this recipe, but vegetable broth can also be used.
- It’s always a good idea to rinse rice before cooking to remove dust particles and excess starch, which helps the grains remain separate.
- Combine 2 1/2 cups rice and 3 1/8 cups water or broth/stock. Add salt to taste.
- Lock the lid and cook on HIGH for 20 minutes.
- Let the pressure come down naturally for about 15 minutes, or quickly release any remaining pressure after 10 minutes.
- Can be made 1-2 days ahead of time.
- Reheats very well in the microwave.
- Freeze in an airtight container for up to three months.
- Thaw in the refrigerator or microwave, then reheat in the microwave.
Nutrition
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