Three Rice Pilaf
Elevate your side dish game with this aromatic and hearty Three Rice Pilaf recipe, featuring the perfect blend of Basmati, wild, and brown rice for a variety of textures and nutty flavors. Sautéed with golden onions and garlic in butter and olive oil, this dish is gently simmered in savory vegetable or chicken broth, infused with bay leaf, and lightly seasoned with salt and pepper for a comforting yet elegant meal addition. The layered cooking method ensures each rice type retains its distinct character while harmonizing into a deliciously fluffy and flavorful pilaf. Ideal for family dinners or festive gatherings, this recipe is easy to prepare, ready in under an hour, and can be enhanced with fresh parsley for a vibrant finishing touch. Pair it with roasted vegetables, grilled meats, or enjoy it as a standalone vegetarian delight!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 0.5 cup Wild rice
- 0.5 cup Brown rice
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 4 cups Vegetable broth (or chicken broth)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Rinse the basmati rice, wild rice, and brown rice under cold water in separate bowls until the water runs clear to remove excess starch. Set aside.
In a large pot or deep skillet, warm the butter and olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed wild rice and brown rice to the pot and sauté for 2-3 minutes to lightly toast the grains.
Pour in the vegetable (or chicken) broth, then add the bay leaf, salt, and black pepper. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 30 minutes.
After 30 minutes, add the basmati rice to the pot, gently stirring it into the mixture. Cover and continue to simmer for an additional 15-20 minutes, or until all the rice varieties are tender and the liquid is absorbed.
Remove the pot from heat and let it sit covered for 5 minutes to steam.
Discard the bay leaf, fluff the pilaf with a fork, and adjust seasoning if necessary.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 6152 mg | 267% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 11.0 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1290 mg | 27% | |
*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.
