Wild Rice Pilaf Recipe

Ready in: 1 hr 35 mins
How To Make A Wild Rice Pilaf Recipe.


  • Some Chopped Mushrooms
  • Leeks Celery
  • Carrots
  • Wild Rice
  • Basmati Rice
  • Chicken Stock
  • Vegetable Stock
  • Unsalted Butter
  • Olive Oil
  • Butter
  • Some Salt
  • Pepper
  • Some Fresh Chopped Parsley
  • Some Sliced Almonds
  • Almonds
  • Walnuts
  • Wooden Spoon
  • Some Of The Juice



You’ll need some chopped mushrooms, leeks celery carrots wild rice basmati rice chicken stock or you can make this with vegetable stock unsalted butter you go in to need some poultry seasoning salt and pepper and a few additional ingredients which are going to come in a little bit and you also need a little bit of olive oil which i have preheated in a large skillet with high sides over about medium-high heat. After that i’m going to add in my butter. Because i want to cook my veggies and the butter and olive oil. Because i like the buttery taste of the butter. Obviously but the olive oil is just as a higher of cooking. You know cooking temperature so, it doesn’t get the butter to brown very quickly. So as I’m else. I can pretty much add in my veggies. This is going to be so good and i had a few additional ingredients. I’m gonna put on this at the very end to wick. It really festive and really delicious and give it texture and flavor of course. Now to my veggies i just want to see them then with some salt and pepper. I’m gonna cook them for about 10 minutes to get them nice and softened and then in the meantime what I’m gonna do is I’m going to take my chicken stock. I’m gonna put it in a small saucepan and just bring that to a simmer.


Because when I add the chicken stock to the mixture with the rice. I don’t want it to be cold. I want it to come to temperature. So i’m going to do that ahead of time and also what’s extremely important to have sort of super fluffy and sort of like where the rice is like individually separated. What’s super important is that you rinse your rice, you know in cold water. I’m going to do mine just in a strainer cold water. I’m going to rinse it and rinse it. Until there’s no cloudy water coming through it. You want the water to run clear and once that’s ready. I will show you the next step, if i just look awesome. So now I’m going to add in the rice that i washed really well give that a nice stir yeah stir. It all coated with the veggies and then i’m gonna pour in the chicken stock so with simmering in the back burner. You can make this completely vegetarian. But you know using vegetable stock instead of chicken stock and that’d be really lovely as well good stir add your poultry seasoning this gives it so much flavor there’s time. They’re saved or rosemary’s tons of herbs in there that is just going to infuse this like you wouldn’t believe.


So, now bring to a boil which it is turn this down to low cover it and mine’s going to cook for about 25 minutes just read the instructions on your package you know the wild rice that you purchased. Because they do vary such a lot, so you want to make sure that you cook it for the right amount of time. This is going to go for about 25 minutes and i’ll show you what it looks like once. It’s done my rice mixture cooked for about a half an hour. I’m just going to fluff it with a fork looks. So good i’ve been tasting this quite a bit. So i know it tastes just right, i’m going to put in some fresh chopped parsley and now make sure that you do taste it for seasoning because if you feel like it needs a bit more salt. Then you just go ahead and add it that looks good just going to put this right in my on my platter that looks good. I’ll go back and clean that up later. They’re nice and even because we need to top this with a
couple of additional a couple extra ingredients that it’s just going to bring this to a whole new level. So what i have here are some sliced almonds that. I’ve toasted and just dry skillet. You can add almonds, you can add walnuts, you can add an anything you want to this. I’m telling you the mixture of the nuttiness from the wild rice and the nuttiness from the almonds is just a compliment that’s unbelievable.


It’s really delicious and plus i like the texture. But now along with all that richness, i want something bright and i want something fresh and i want
something that’s again going to bring this a dish to another level and that’s where my pomegranate comes in love pomegranate just going to cut this in half. I’m going to going to need one of these for now and I just whack it right over with a wooden spoon and some of the juice goes in there some of the seeds go on top. Oh so fantastic that’s good for now I don’t want to make too big of a mess. Because i already have a little bit, but i mean look at that’s just to me that just looks festive. Oh I’m really excited to give this a try. So let’s take fork right in there mmm mm that is one of the best side dishes in the world hmm it’s simple and easy.