Wild rice pilaf is easy and inexpensive to make. And yet, doesn’t it seem like a fancy restaurant side dish? Well, you can make this dish at home and it will taste fantastic. This is such a versatile side dish. It goes well with red meat, seafood, and chicken. You can slightly alter the flavor of the rice by matching the broth you cook it in to your meal. For instance, if you are serving this dish with chicken, you can cook it in chicken broth. Or if you’re serving it with a nice roast, cook it in beef broth. The vegetables in it are versatile as well. Personally, I’m not a big fan of cooked carrots but my husband is so I humored him by chopping up some baby carrots and adding them to the rice. He’s a hard one where vegetable consumption is concerned so I have to sneak it in where I can.
Gather up your ingredients.
Saute the vegetables until the onions get soft and a bit translucent. You still want there to be some crunch left.
Add the wild rice and cook until the rice starts to brown just a bit. There should be a nice, nutty flavor to the smell.
Add the broth and simmer on very low heat until the rice is cooked and there is no broth left. It should take about 40 minutes.Print
Wild Rice Pilaf
1 tablespoon olive oil
1/2 cup diced yellow onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 tablespoon minced garlic
1 cup wild rice
2 1/2 cups chicken broth
1 tablespoon chopped fresh parsley
Heat olive oil in large saute pan.
Add onion, carrots, and celery, cooking until onion is translucent; about 4 minutes.
Add garlic and wild rice, cooking until rice browns a bit and has a nutty fragrance.
Add chicken broth – be careful, the pan will be hot.
Cover and let simmer about 40 minutes, until the rice is soft and there is no more chicken stock.
Fluff with fork and top with chopped fresh parsley.