Brown and Wild Rice Pilaf
Elevate your side dish game with this hearty and flavorful Brown and Wild Rice Pilaf. Perfect for weeknight dinners or special occasions, this recipe harmonizes the nutty richness of brown rice with the earthy allure of wild rice. Sautéed aromatics like onion, carrot, and celery combine with a fragrant blend of garlic, thyme, and bay leaf, creating a deeply savory base. Slowly simmered in low-sodium chicken or vegetable broth, the rice absorbs every drop of flavor, resulting in tender, perfectly cooked grains. A sprinkle of fresh parsley and crunchy toasted almonds make for a stunning garnish, enhancing both texture and presentation. Ready in just over an hour, this pilaf is an easy, versatile dish that pairs beautifully with roasted meats, grilled vegetables, or can even stand alone as a wholesome vegetarian option.
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Recipe Information
Ingredients
- 1 cup brown rice
- 0.5 cup wild rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 3 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 2 tablespoons slivered almonds, toasted (optional topping)
Instructions
Rinse the brown rice and wild rice under cold water to remove excess starch, then drain well.
In a large saucepan or deep skillet, heat the unsalted butter and olive oil over medium heat until the butter melts.
Add the chopped onion, diced carrot, and diced celery to the saucepan. Sauté for 5-7 minutes or until the vegetables are softened but not browned.
Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
Add the rinsed brown rice and wild rice to the pan. Stir to coat the rice in the butter and oil mixture, toasting lightly for 1-2 minutes.
Pour in the chicken or vegetable broth. Add the bay leaf, dried thyme, salt, and black pepper. Stir gently to combine.
Raise the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and simmer for 45 minutes or until the rice is tender and the liquid is fully absorbed.
Remove the pan from heat. Discard the bay leaf.
Fluff the rice gently with a fork and cover the pan again. Let it rest for 5 minutes to allow the flavors to meld.
Transfer the rice pilaf to a serving dish. Garnish with chopped fresh parsley and toasted slivered almonds, if desired.
Serve warm as a side dish or the base for a wholesome meal.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
