Wild Rice Pilaf

5 from 4 votes

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 vegetarian delight.

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dishes - Beans Rice and Grains

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 1/2 cups wild rice blend rinsed
4 cups chicken broth or vegetable 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

SUBSTITUTIONS:

I used chicken stock in this recipe, but vegetable broth can also be used.

TIP:

It’s always a good idea to rinse rice before cooking to remove dust particles and excess starch, which helps the grains remain separate.

INSTANT POT INSTRUCTIONS:

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.

MAKE AHEAD:

Can be made 1-2 days ahead of time.
Reheats very well in the microwave.

FREEZER-FRIENDLY:

Freeze in an airtight container for up to three months.
Thaw in the refrigerator or microwave, then reheat in the microwave.

Nutrition