Wild Rice Pilaf
Our easy and beautiful Wild Rice Pilaf is loaded with veggies, crunchy pecans, craisins, and parsley and tastes as good as it looks.
Servings: 10
Calories: 458kcal
Cost: 15
Ingredients
- 3 Tablespoons unsalted butter
- 1 medium onion , chopped
- 1 large carrot , diced
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups long-grain wild rice blend
- 3 3/4 cups low-sodium chicken broth (or vegetable broth)
- 1 1/2 teaspoons chicken better than bouillon base
- 1/2 cup fresh chopped parsley
- 1 cup dried Craisins , or dried cherries
- 1 cup toasted pecans , chopped
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.
Video
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
Calories: 458kcal | Carbohydrates: 65g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 569mg | Potassium: 537mg | Fiber: 7g | Sugar: 18g | Vitamin A: 2622IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg
Recipe Link
Recipe Video
