wild rice pilaf

This wild rice pilaf recipe creates a side dish that's full of delicious flavor. You can make this easy rice pilaf ahead of time, as it reheats well.

Wild Rice Pilaf

wild rice blend (such as Lundgren’s)

Regular strength chicken

salted butter, sliced

onion,

baby carrots

brussels sprouts

garlic cloves,

dry Italian seasoning

tsp black pepper

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. 

Stunning! I love wild rice salads, and the addition of the shaved Brussels sprouts puts this dish over the top! Will be saving this recipe for sure!

My mouth actually started to water just by looking at these photos. Using wild rice sounds super yum, I'm going to make this really soon!

I am always craving something healthy and tasty after the heavy food of Christmas, this is perfect!

I love rice pilaf, and am thrilled to see carrots and Brussels sprouts in there. Brussels sprouts don't get enough love in this world :)

This rice pilaf is so delicious, I especially love the addition of shaved brussels sprouts!

This looks so tasty and so good for you, like it's studded with little jewels!

Katie xoxo

This combo sounds mouth watering. And so healthy too. Bookmarking it to make after the holidays :)

Great recipe! Daughters requested another round with a protein in it. I just added a handful of slivered almonds , I think dried cranberries would be yummy in this, thank you

I made this as a side to sous vide-then-blackened chicken breast and my wife and I both LOVED it.   Thanks for this, I needed a yummy way to do wild rice and you provided it!

Delicious and very satisfying dish. The Brussels sprouts pair really well with the wild rice. I made this as a one-dish meal by adding chicken, as suggested. 5-star recipe!

Fantastic dish!  I made it exactly as instructed, then added some slivered almonds and dried cranberries.  This is a keeper!

Made this last weekend and it was delicious, easy and healthy! I used a good vegetable broth and it was very flavorful, way more than I thought it would be. Served with grilled grouper and shrimp.  Will definitely make this again. Thank you!

This is great!  I subbed olive oil for half the butter &amp; served with roast chicken.  This makes a huge pan full,  I'm looking forward to having leftovers for lunch! Next time I will cook the rice just a little under so it has a bit more bite to it.

This dish was really easy to make and quite satisfying. I would add some almonds and dried cranberries next time for more flavour though.

https://content.jwplatform.com/videos/BfxKe1Zf.mp4

This is really the Best Easy Roasted Vegetables recipe you’ll ever roast and eat. It comes together in a snap, is vibrantly colorful, and supremely delicious.

The Best Roasted Veggies

Mushroom Wild Rice Pilaf is a simple, yet elegant side dish that’s perfect for holiday entertaining, potluck, or family dinner. Dried cranberries add a wonderful, natural sweetness that complements the other savory ingredients. Delicious hot, room temperature, or even cold!

Mushroom Wild Rice Pilaf

wild rice

butter

Tablespoons yellow onion, diced

vegetable broth

Tablespoons dried cranberries, chopped

baby portobello mushrooms, sliced

fresh-cracked black pepper

sea salt

garlic,

dry white wine

parsley,

almonds,

In a saucepan over medium heat, melt 1/2...

In a saucepan over medium heat, melt 1/2 Tablespoon butter. Add onion and saute for 5 minutes, until golden. Add wild rice, stir well to coat. Stir occasionally for 1 minute, to lightly toast rice

Add vegetable broth, bring to low boil, and...

Add vegetable broth, bring to low boil, and reduce to simmer. Cover and cook for 20-35 minutes. 

COOKING TIME VARIES BASED ON THE RICE YOU...

COOKING TIME VARIES BASED ON THE RICE YOU USE! The more long grain rice the blend has, the faster it will cook. A hearty wild rice blend will take 45-50 minutes total

When the liquid has absorbed to the point...

When the liquid has absorbed to the point that you can just see the grains of rice, add the cranberries and stir well. Cover, and cook for another 7-10 minutes

START THE MUSHROOMS WHEN YOU ADD THE CRANBERRIES...

START THE MUSHROOMS WHEN YOU ADD THE CRANBERRIES TO THE RICE

In a skillet over medium heat, melt 1/2...

In a skillet over medium heat, melt 1/2 Tablespoon butter. Add mushrooms, salt and pepper, and saute for 5 minutes, until soft. Add garlic, and stir for 1 minute. Add wine and cook for 1 minute

Transfer mushrooms to rice mixture, and fold together

Garnish with fresh parsley and toasted almonds

Flecked with colorful vegetables, dried cranberries, and herbs, this wild rice pilaf is a delicious side dish for the holidays or any fall or winter meal. Leftovers pack up well for lunch the next day!

dry brown rice/wild rice blend* (rinsed well)

water

olive oil

potato

shallots

apple cider vinegar

garlic clove, grated (grated)

thyme leaves

sea salt (plus

Brussels sprouts

cranberries

pecans

parsley

black pepper

Preheat the oven to 425°F and line a baking sheet with parchment paper.

In a medium saucepan, combine the rice, water, and 1 teaspoon of the olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes, or until the water is absorbed. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork.

Place the sweet potatoes and shallots on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until tender and browned around the edges.

While the rice is still warm, toss it with the remaining 2 tablespoons olive oil, apple cider vinegar, the garlic, thyme, salt, and several grinds of pepper. Add the Brussels sprouts, roasted sweet potato, shallot, cranberries, pecans, and parsley and toss again to combine.

Top 3 wild rice pilaf recipes from across the web

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Mushroom Wild Rice Pilaf

Wild Rice Pilaf

Top 3 wild rice pilaf recipes from across the web

The most viewed wild rice pilaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild Rice Pilaf

Mushroom Wild Rice Pilaf

Wild Rice Pilaf

The most viewed wild rice pilaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine