Wild Rice Pilaf Recipes

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WHITE & WILD RICE PILAF



White & Wild Rice Pilaf image

Oh, I just love rice pilaf! This one is from a Swanson Broth Creative Cooking recipe pamphlet. Just remember that the broth is already diluted, so don't add water! Also, feel free to add other herbs of your choice.

Provided by BeccaB3c

Categories     Long Grain Rice

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
1 cup chopped carrot
1 cup sliced celery
2 garlic cloves, minced
1/2 cup uncooked wild rice
2 (14 ounce) cans swanson vegetable broth
1 cup uncooked long-grain white rice
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large nonstick skillet.
  • Add onion, carrots, celery and garlic and cook until tender.
  • Add wild rice and broth.
  • Heat to a boil.
  • Cover and cook over low heat for 25 minutes.
  • Add white rice.
  • Cover and cook over low heat for 20 minutes or until done.
  • Stir in parsley.

WILD RICE PILAF



Wild Rice Pilaf image

This healthy rice pilaf combines wild rice with brown rice for a nutty, delicious side dish that pairs perfectly with roasted salmon, chicken or pork. Bonus: Nutrient-rich wild rice has a higher protein content than many other whole grains.

Provided by EatingWell Test Kitchen

Categories     Healthy Brown Rice Recipes

Time 1h

Number Of Ingredients 5

2 ⅓ cups reduced-sodium chicken broth
½ cup wild rice, rinsed
2 scallions (white parts only), thinly sliced
¼ teaspoon ground pepper
⅔ cup brown rice

Steps:

  • Combine broth, wild rice, scallion whites, and pepper in a large saucepan; bring to a boil. Cover, reduce heat and simmer for 10 minutes.
  • Stir in brown rice; return to a boil. Cover, reduce heat and simmer until the rice is tender and most of the liquid is absorbed, 30 to 35 minutes more. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.

Nutrition Facts : Calories 174 calories, Carbohydrate 35.4 g, Fat 1 g, Fiber 2.6 g, Protein 6.4 g, SaturatedFat 0.2 g, Sodium 264.5 mg, Sugar 1 g

WILD RICE PILAF BAKE



Wild Rice Pilaf Bake image

I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
1 garlic clove, minced
3 cups fresh broccoli florets
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.

Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

WILD RICE PILAF



Wild Rice Pilaf image

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.

Provided by Chew Out Loud

Categories     Side Dish

Number Of Ingredients 9

2 cups wild rice blend (such as Lundgren's)
Regular strength chicken or vegetable broth (enough to use instead of water, for cooking rice according to package instructions)
1/4 cup salted butter (sliced)
1 large onion (chopped)
1 cup thinly sliced baby carrots
2 cups freshly shaved brussels sprouts
4 garlic cloves (minced)
1 tsp dry Italian seasoning
1/4 tsp freshly ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 116 kcal, Sugar 1.5 g, Sodium 158 mg, Fat 3.4 g, SaturatedFat 2 g, TransFat 0.1 g, Carbohydrate 18.6 g, Fiber 2 g, Protein 4 g, Cholesterol 8.8 mg, ServingSize 1 serving

WILD RICE PILAF



Wild Rice Pilaf image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 box long-grain white and wild rice blend (recommended: Uncle Ben's)
2 tablespoons dried cranberries
3 tablespoons sliced green onion
2 tablespoons slivered almonds, toasted

Steps:

  • Prepare rice according to manufacturer's instructions, adding cranberries at the same time as the rice. When rice is done, fold in green onions and almonds.

MAKEOVER FRUITED WILD RICE PILAF



Makeover Fruited Wild Rice Pilaf image

Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 5 servings.

Number Of Ingredients 16

1 small onion, chopped
1 celery rib, chopped
1 small carrot, finely chopped
1 garlic clove, minced
1 tablespoon butter
3/4 cup uncooked brown rice
1/3 cup uncooked wild rice
1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
1-1/4 cups water
3/4 cup golden raisins and cherries
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon rubbed sage
1/8 teaspoon pepper
1/4 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat. , Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 305mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.

WILD RICE PILAF WITH CRANBERRIES



Wild Rice Pilaf With Cranberries image

Provided by Florence Fabricant

Categories     side dish

Time 2h

Yield 8 - 10 servings

Number Of Ingredients 9

2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1/2 cup chopped celery
1 cup finely chopped onion
2 cups small fresh chanterelles or coarsely diced shiitake mushroom caps
1 cup dried cranberries
2 cups wild rice
5 1/2 cups chicken or turkey stock
Salt and freshly ground black pepper
4 tablespoons butter or vegetable oil, or a mixture

Steps:

  • Preheat oven to 350 degrees.
  • In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
  • Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
  • Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams

OVEN BAKED FANCY WILD RICE PILAF



Oven Baked Fancy Wild Rice Pilaf image

This is a recipe I have made for ages...I got it out of a recipe book from the old Hudsons Department Store Recipe Book called "With Warmest Regards". A wonderful recipe to serve a lot of people for a special occasion.

Provided by CIndytc

Categories     Brown Rice

Time P1DT10m

Yield 6-10 serving(s)

Number Of Ingredients 8

4 tablespoons butter, melted
1 (10 3/4 ounce) can condensed French onion soup
1 (14 ounce) can beef broth
1 (7 ounce) can mushroom stems and pieces, drained
1 (6 ounce) can diced water chestnuts
1 cup brown rice
1/2 cup wild rice, rinsed
garlic salt

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. In a large mixing bowl, combine all ingredients.
  • Transfer mixture to a 2 Quart casserole dish.
  • Cover and bake for about 1 hour, until all liquid has been absorbed and rice is tender. Very easty to double as I do it all the time.

Nutrition Facts : Calories 302.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21, Sodium 1189.7, Carbohydrate 46, Fiber 3.9, Sugar 4.2, Protein 8.9

LONG-GRAIN AND WILD RICE PILAF



Long-Grain and Wild Rice Pilaf image

Look for long-grain and wild rice mixes near other rice products on supermarket shelves. Wild rice adds an invigorating, nutty flavor and texture to pilaf.

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons nonhydrogenated margarine
1 medium onion, diced
2 large celery stalks, diced
1 to 2 vegetable bouillon cubes
1 1/2 cups long-grain and wild rice mix
Salt and freshly ground pepper to taste

Steps:

  • Heat the margarine in a large saucepan. Add the onion and sauté over medium heat until golden.
  • Add 4 cups water, the celery, and bouillon cubes and bring to a simmer. Stir in the rice mix, cover, and simmer gently until the water is absorbed, 35 to 40 minutes. Season with salt and pepper, and serve.
  • Did you know that wild rice is not really a type of rice, nor a grain at all? It is actually the seed of a tall aquatic grass that thrives in freshwater lakes or rivers. Most of the crop is harvested in and around Minnesota and other Great Lakes states by Native American-owned companies. Cultivating wild rice on a larger scale has proven difficult, so its niche remains as a specialty gourmet grain.
  • Wild rice dishes help dress up fall harvest meals; they are especially compatible with winter squash dishes.
  • Combine brown rice with a small amount of wild rice when cooking for added texture and nutty flavor.
  • Add a small amount of cooked wild rice to stuffings and other wintery casseroles.
  • Calories: 168
  • Total Fat: 4g
  • Protein: 4g
  • Carbohydrate: 28g
  • Cholesterol: 0mg
  • Sodium: 338mg

WILD RICE PILAF



Wild Rice Pilaf image

This is a savory change from the usual white or brown rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

1/4 cup walnut pieces
2 teaspoons olive oil
2 shallots, finely chopped
1 cup mix of long-grain and wild rice
Coarse salt and ground pepper
Fresh flat-leaf parsley, chopped, for garnish (optional)

Steps:

  • Heat a medium saucepan with a lid over medium. Add walnuts, and toast, tossing, until lightly browned and fragrant, 4 to 6 minutes. Remove walnuts; set aside.
  • In same saucepan, heat oil over medium-low. Add shallots; cook until translucent, 2 to 4 minutes. Add rice mix and 2 cups water; season with salt and pepper. Bring to a boil. Cover, and reduce heat to medium-low; cook until tender and liquid has been absorbed, about 25 minutes. Fluff with a fork. Serve, topped with walnuts and, if desired, parsley.

Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 3 g, Protein 7 g

WILD RICE AND BARLEY PILAF



Wild Rice and Barley Pilaf image

Provided by Trish Hall

Categories     dinner, weekday, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

Steps:

  • Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
  • In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
  • Drain the cranberries.
  • Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams

MUSHROOM-WILD RICE PILAF



Mushroom-Wild Rice Pilaf image

Progresso® broth provides a tasty addition to this mushroom and rice pilaf - a perfect side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

6 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
1/2 cup uncooked wild rice
1/2 cup uncooked regular brown rice
2 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 3 minutes. Add mushrooms; cook 3 minutes longer, stirring occasionally, until onion is tender and mushrooms are golden. Add wild rice and brown rice; cook and stir 1 minute.
  • Stir in broth. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in remaining 2 tablespoons butter, the thyme, salt and pepper.

Nutrition Facts : Calories 233, Carbohydrate 27 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 347 mg

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