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Pilaf with wild rice


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  • 1 cup chopped onion
  • 1 TB fresh thyme, sage or rosemary, chopped
  • 1 TB olive oil
  • 2 small carrots, chopped
  • 3 stalks celery, chopped
  • 4 cups chicken stock
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup wild rice, washed and rinsed
  • 1 1/2 cups brown basmati rice or other long-grain rice, washed and rinsed
  • 1/2 cup dried cranberries or other dried fruit
  • 1/2 cup pecans, toasted and chopped



Step 1

In a heavy bottomed 4 quart saucepan over medium-high heat, saute onion and thyme in olive oil until soft but not browned, about 5 minutes. Add carrots and celery and saute until softened. Add stock, salt and pepper. Bring to a boil, and add washed rices. Return to a boil, then lower heat to low and simmer, covered, until liquid is absorbed, 45-50 minutes.

Add cranberries. Remove from heat, cover and let stand for 5 minutes. Serve hot with pecans on top.


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