Description
This Wild Rice Pilaf is a hearty and flavorful side dish made from a blend of wild rice, sautéed vegetables, and fragrant herbs. Perfectly cooked on the stovetop, this dish offers a delightful mix of textures and earthy flavors, making it an excellent accompaniment to a variety of main courses or a wholesome vegetarian option on its own.
Ingredients
Scale
Vegetables
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3/4 cup diced onion
Grains and Broth
- 1 1/2 cups wild rice blend
- 2 2/3 cups vegetable broth
Other
- 1 tablespoon olive oil
- 1 – 2 tablespoons fresh parsley
Instructions
- Heat and Sauté Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the diced celery, onion, and carrot. Sauté, stirring occasionally, until the onions become translucent and the vegetables soften, approximately 5 minutes.
- Add and Toast Rice: Stir in the wild rice blend to combine with the vegetables and oil. Allow the rice to toast slightly in the pan until the oil is fully absorbed, enhancing its nutty flavor.
- Add Broth and Simmer: Pour in the vegetable broth and cover the skillet with a lid. Increase the heat until the mixture comes to a boil, then immediately reduce the heat to low. Let the rice simmer gently for 45 to 50 minutes, or until the rice is tender and has absorbed most of the liquid.
- Rest and Absorb: Remove the skillet from heat and keep it covered. Let the rice sit undisturbed for 5 to 10 minutes to absorb any remaining broth and complete the cooking process.
- Fluff and Garnish: Using a fork, fluff the rice pilaf gently to separate grains. Garnish with fresh parsley before serving for a burst of color and fresh flavor.
Notes
- Using a wild rice blend can reduce cooking time compared to 100% wild rice.
- For added texture, consider stirring in toasted nuts like pecans or almonds after cooking.
- This pilaf pairs well with roasted meats, grilled vegetables, or as a vegetarian main dish.
- Ensure to keep the heat low during simmering to prevent the rice from burning or sticking to the pan.
Nutrition
- Serving Size: 1/8 of recipe (approx. 1 cup)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
