Description
A warm, earthy wild rice pilaf is the perfect side for cozy evenings or festive gatherings. This recipe combines nutty wild rice, sautéed vegetables, and fresh herbs to create a flavorful, wholesome dish that’s both elegant and comforting. Inspired by rustic family traditions, this pilaf elevates any meal while remaining simple to prepare.
Ingredients
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1 cup wild rice, rinsed and drained
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2 cups vegetable broth
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1 tablespoon olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 celery stalk, diced
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1 carrot, diced
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½ cup mushrooms, sliced
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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1 teaspoon fresh thyme, chopped
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1 teaspoon fresh rosemary, chopped
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2 tablespoons fresh parsley, chopped
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¼ cup toasted slivered almonds (optional for garnish)
Instructions
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Prepare the wild rice by rinsing under cold water until the water runs clear. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 40–45 minutes until tender and most liquid is absorbed. Fluff with a fork and set aside.
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Heat olive oil in a large skillet over medium heat. Add onion, garlic, celery, and carrot. Sauté for 5–7 minutes until vegetables are softened and aromatic.
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Add sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
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Fold the cooked wild rice into the vegetable mixture, stirring gently to combine and allow flavors to meld.
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Sprinkle in thyme, rosemary, parsley, salt, and black pepper. Stir well to evenly distribute herbs and seasonings. Adjust seasoning to taste.
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Optionally, sprinkle toasted slivered almonds on top for crunch. Serve warm as a side dish or enjoy on its own.
Notes
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Rinse wild rice thoroughly to remove excess starch for fluffier grains.
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Toast the rice before cooking to enhance its nutty flavor.
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Fresh herbs provide brighter flavor than dried alternatives.
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Customize with vegetables like bell peppers, peas, or corn for added color.
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Make ahead: Store in an airtight container and reheat with a splash of vegetable broth to retain moisture.
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Nuts like pecans or walnuts can replace almonds for a different texture.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes