White Wild Rice Pilaf
Elevate your side dish game with this hearty and aromatic White Wild Rice Pilaf, a perfect medley of textures and flavors. Combining the nutty earthiness of wild rice with the fluffiness of white rice, this dish boasts a fragrant base of sautéed onions, carrots, celery, and garlic, all infused with thyme and a rich broth. A hint of toasting deepens the flavor before slow simmering locks in moisture and tenderness. Finished with a sprinkle of toasted almonds for crunch and fresh parsley for brightness, this versatile pilaf complements roasted meats, poultry, or vegetarian mains beautifully. Nutritious, satisfying, and packed with flavor, it's an all-season favorite for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 1 cup White 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 cloves Garlic, minced
- 3 cups Chicken or vegetable broth
- 1 Bay leaf
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Toasted sliced almonds
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the white rice and wild rice under cold water until the water runs clear to remove excess starch and dust. Set aside to drain.
In a large saucepan or deep skillet, heat the butter and olive oil over medium heat until the butter is melted and bubbling.
Add the finely chopped onion, diced carrot, and diced celery. Sauté for 5–7 minutes or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Add the rinsed white rice and wild rice to the pan. Stir to coat the grains in the butter and oil, toasting lightly for 2–3 minutes.
Pour in the chicken or vegetable broth and add the bay leaf, thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 40–45 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the pan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam and fluff up.
Discard the bay leaf and fluff the rice gently with a fork.
Transfer the rice pilaf to a serving dish and garnish with toasted sliced almonds and chopped fresh parsley.
Serve warm and enjoy this hearty, flavorful side dish.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 277 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.
