Wild Rice Pilaf Mix 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 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

REBECCA'S WILD RICE PILAF



Rebecca's Wild Rice Pilaf image

A wonderful combination of rice, onions and mushrooms. Great served with chicken!

Provided by RJG

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h50m

Yield 15

Number Of Ingredients 9

cooking spray
½ cup butter
1 cup uncooked wild rice
¾ cup uncooked brown rice
6 green onions, chopped
1 (8 ounce) package sliced mushrooms
1 (2.25 ounce) package slivered almonds
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef consomme

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 2 quart stove top and oven-safe baking dish with nonstick cooking spray.
  • Melt butter in the baking dish over medium heat. Stir in the wild rice and brown rice. Cook and stir for 5 minutes. Stir in the onions; cook for 5 additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray.
  • Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.

Nutrition Facts : Calories 169.7 calories, Carbohydrate 18.7 g, Cholesterol 17 mg, Fat 9.1 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 4.2 g, Sodium 283 mg, Sugar 1.7 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

THREE-RICE PILAF



Three-Rice Pilaf image

My family's favorite rice dish is this tempting medley of white, brown and wild rice. I prepare it as a side dish or a stuffing. In fall I add chopped dried apricots, and for the holidays I mix in dried cranberries. My guests always ask for seconds. -Ricki Bingham, Ogden, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 15

1/2 cup uncooked brown rice
1/2 cup finely chopped carrots
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
2 tablespoons canola oil
1/2 cup uncooked wild rice
3 cups chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/2 cup uncooked long grain rice
1/3 cup chopped dried apricots
2 tablespoons minced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped pecans, toasted

Steps:

  • In a large saucepan, saute brown rice, carrots, onion and mushrooms in oil for 10 minutes or until rice is golden. , Add wild rice, broth, thyme, and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Stir in long grain rice; cover and simmer for 25 minutes or until liquid is absorbed and wild rice is tender. , Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

Nutrition Facts : Calories 190 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 345mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

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

BROWN AND WILD RICE PILAF



Brown and Wild Rice Pilaf image

I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.

Provided by Marlena

Categories     Brown Rice

Time 1h5m

Yield 1 large dish

Number Of Ingredients 12

1/2 cup wild rice
2 cups brown rice (brown jasmine rice is great)
4 1/2 cups vegetable broth or 4 1/2 cups chicken broth
3 -5 leaves fresh sage, finely chopped
1/3-1/2 cup chopped fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped (or 3/4 onion and one shallot)
3 stalks celery, sliced
5 mushrooms, sliced
1 clove minced garlic (optional)

Steps:

  • Boil wild rice in two cups water about 50 minutes until tender.
  • Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
  • Pour the olive oil into a sauté pan.
  • When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
  • Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
  • Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.

WILD AND BROWN RICE PILAF



Wild and Brown Rice Pilaf image

A perfect colorful side dish for a weeknight dinner at home or for special occasion. Double the recipe and freeze some for a busy weeknight.

Provided by Getty Stewart

Time 1h10m

Number Of Ingredients 11

1 Tbsp canola oil
1 small onion (diced)
1 carrot (chopped in small dices)
1 celery (chopped in small dices)
4 mushrooms (chopped in small dices)
2 cloves garlic (minced)
1 cup brown rice (washed and rinsed)
1/2 cup wild rice (washed and rinsed)
1 tsp Italian Seasoning
4 cups soup stock or water
2 tbsp chopped parsley (fresh or frozen)

Steps:

  • Heat canola oil over medium heat in a heavy-bottomed pot with a tight-fitting lid.
  • Add the onion, carrot and celery and saute until soft, about 5 minutes.
  • Add mushrooms and garlic and saute for 2-3 minutes.
  • Stir in brown rice, wild rice and seasoning being sure to coat in oil. Allow to cook for 1 to 2 minutes until spices start smelling fragrant.
  • Stir in stock or water and scrape up any browned bits.
  • Bring to a boil then reduce to a simmer and cook, covered until the rice is tender, about 50 minutes. Do not peek or stir!
  • After 50 minutes test the rice. If the rice is still wet and not yet cooked,recover and cook in ten minute increments until done. If the rice is dry but not done, add a bit of water and cook for another 10 minutes.
  • Add parsley and toss gently with a fork. Allow to rest for 5 minutes before serving.

WILD RICE PILAF RECIPE



Wild Rice Pilaf Recipe image

Learn how to prepare this hearty, gluten-free, and vegan wild rice pilaf recipe packed with veggies and tons of flavor, making it the perfect side dish for any meal.

Provided by Aysegul Sanford

Categories     Side Dish

Time 1h5m

Number Of Ingredients 11

2 tablespoons of vegetable oil
1 large onion (chopped)
2 medium-sized carrots (cut into small ½ inch pieces)
3 stalks of celery (cut into small ½ inch pieces)
8 oz. mushrooms (wiped with a paper towel and sliced (button, baby bella or wild mushrooms would all work))
2 cloves of garlic (minced)
2 cups of wild rice blend (rinsed)
3 cups of vegetable stock (chicken stock would also work)
1 teaspoon kosher salt
½ teaspoon black pepper
½ cup chopped fresh parsley

Steps:

  • Heat oil in a large heavy bottomed pot over medium-high heat. Add in onion, carrots, and celery and saute until softened, 4-5 minutes.
  • Stir in mushrooms and cook, stirring frequently, for about 5-7 minutes. Add in garlic and saute for 30 seconds.
  • Stir in wild rice blend, vegetable stock, salt and pepper. Put the lid on and bring it to a boil. As soon as it comes to a boil, turn the heat down to low and simmer for 45-50 minutes or until the liquid is mostly absorbed and wild rice blend is cooked through.
  • Once it is cooked, let it rest for 5 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 265 kcal, Carbohydrate 47 g, Protein 10 g, Fat 5 g, SaturatedFat 4 g, Sodium 883 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

WILD RICE PILAF



Wild Rice Pilaf image

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

WILD RICE PILAF



Wild Rice Pilaf image

This is a very tasty and easy recipe. I've even served this to people who swear they don't like rice and they love it. Have to make a double recipe to keep my husband from eating everyone's share! It makes an especially good side dish for chicken.

Provided by lonwolf32

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 5

Number Of Ingredients 3

½ pound sausage
1 (6 ounce) package uncooked long grain and wild rice
1 (4.5 ounce) can sliced mushrooms

Steps:

  • Place sausage in a medium skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Meanwhile, in a saucepan bring water to a boil. Add rice and stir in mushrooms and sausage. Reduce heat, cover and simmer for 20 minutes.

Nutrition Facts : Calories 306.8 calories, Carbohydrate 28.8 g, Cholesterol 32.2 mg, Fat 16.8 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 5.9 g, Sodium 971.3 mg, Sugar 1.5 g

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