Two Rice Pilaf
Elevate your weeknight dinner or special occasion meal with this flavorful Two Rice Pilaf, a beautifully balanced dish combining the nutty texture of wild rice with the delicate fluffiness of white basmati. Infused with aromatic spices like cumin and cinnamon, and enhanced by the savory blend of sautéed vegetables—onions, carrots, and celery—this pilaf is cooked to perfection in rich broth for a medley of irresistible flavors. The harmonious marriage of buttery and olive oil notes ensures each grain glistens, while a garnish of fresh parsley adds a vibrant finish. Perfect as a hearty side or a comforting vegetarian (if using vegetable broth) main, this one-pot recipe is ready in under an hour and is easily adaptable to suit your family’s tastes. Don’t miss out on this versatile, crowd-pleasing dish that’s as nutritious as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup white basmati rice
- 0.5 cup wild rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the basmati and wild rice under cold water until the water runs clear. Set aside to drain.
In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped onion and sauté for about 3-4 minutes, or until softened and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Add the rinsed white and wild rice to the pot and stir to coat the grains in the butter-oil mixture. Cook for 2 minutes to lightly toast the rice.
Pour in the chicken or vegetable broth and stir in the bay leaf, ground cumin, ground cinnamon, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Simmer for 30 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during cooking to maintain the steam.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork and discard the bay leaf. Taste and adjust seasoning if necessary.
Garnish with fresh parsley, if desired, and serve warm as a side dish or main course.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 5090 mg | 221% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 10.7 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1305 mg | 28% | |
*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.
