WHITE AND WILD RICE PILAF RECIPES

WHITE & WILD RICE PILAF RECIPE - FOOD.COM

White & Wild Rice Pilaf Recipe - Food.com image

Oh, I just love rice pilaf! This one is from a Swanson Broth Creative Cooking recipe pamphlet. Just remember that the broth is already diluted, so don't add water! Also, feel free to add other herbs of your choice.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 cup chopped carrot
1 cup sliced celery
2 garlic cloves, minced
1/2 cup uncooked wild rice
2 (14 ounce) cans swanson vegetable broth
1 cup uncooked long-grain white rice
2 tablespoons chopped fresh parsley

Steps:

Heat oil in a large nonstick skillet.
Add onion, carrots, celery and garlic and cook until tender.
Add wild rice and broth.
Heat to a boil.
Cover and cook over low heat for 25 minutes.
Add white rice.
Cover and cook over low heat for 20 minutes or until done.
Stir in parsley.

Nutrition Facts : Calories 202.3, FatContent 2.7, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 30.3, CarbohydrateContent 39.8, FiberContent 2.4, SugarContent 2.6, ProteinContent 4.8

WILD RICE PILAF RECIPE | INA GARTEN | FOOD NETWORK

Wild Rice Pilaf Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

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