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Wild Rice Pilaf Recipe

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4.2 from 32 reviews

This Wild Rice Pilaf is a flavorful, hearty side dish combining nutty wild rice blend with aromatic vegetables and a blend of poultry seasoning and curry powder. Slow simmered in chicken or vegetable broth, the rice becomes tender and infused with seasoning, then combined with sautéed celery, carrots, bell pepper, scallions, and garlic, making it an excellent accompaniment to poultry, fish, or vegetarian meals. Garnished with fresh parsley, this pilaf offers both texture and vibrant color to your plate.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Rice and Broth

  • 2 1/2 cups wild rice blend, rinsed
  • 4 cups chicken broth (or vegetable broth)
  • Water, as needed
  • Salt, 1 teaspoon plus to taste
  • Freshly ground black pepper, to taste

Sautéed Vegetables and Seasonings

  • 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 (white and light green parts 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

  1. Cook the wild rice: In a saucepan, combine the rinsed wild rice blend and chicken broth. Add 1 teaspoon salt and freshly ground black pepper to taste. Bring to a boil over medium-high heat, then reduce to medium and simmer uncovered for 30 to 45 minutes until the rice is tender. Add water by the cupful as needed to maintain a good simmer and prevent the pan from boiling dry.
  2. Sauté celery and carrots: While the rice cooks, heat the butter and canola oil in a large skillet over medium-high heat. Add the finely chopped celery and chopped carrots, cooking for 3 to 4 minutes until they begin to soften.
  3. Add red bell pepper: Incorporate the finely chopped red bell pepper into the skillet and cook for another 3 to 4 minutes, allowing the vegetables to soften and meld flavors.
  4. Add scallions and garlic: Stir in the chopped scallions (white and light green parts only) and minced garlic. Cook for 1 to 2 minutes until the garlic is fragrant and scallions are tender.
  5. Season the vegetables: Mix in the poultry seasoning and curry powder thoroughly. If the rice is still cooking, turn off the heat on the skillet to avoid overcooking the vegetables.
  6. Drain and combine rice: Once the rice is cooked, drain it well using a sieve to remove excess liquid. Add the drained rice to the skillet with sautéed vegetables and stir thoroughly to blend all ingredients. Adjust salt and black pepper as needed to taste.
  7. Add parsley and serve: Stir in the chopped fresh parsley. Transfer the pilaf to a serving bowl and garnish with additional fresh parsley. Serve warm as a delicious side dish.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • If you prefer a more aromatic dish, you can add a bay leaf during rice cooking but remove it before mixing with vegetables.
  • Adjust the seasoning powders according to your taste preference, especially if you like a more pronounced curry flavor.
  • Rinsing the wild rice blend removes excess starch and helps achieve a fluffier pilaf.
  • Adding water while simmering prevents the rice from drying out and ensures proper cooking.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/wild-rice-pilaf-recipe/