Brown And Wild Rice Pilaf Recipe

Name: Brown And Wild Rice Pilaf
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1 cup wild rice; 1 cup brown rice; Vegetable Broth; Fresh Sage; Fresh Parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 medium onion, chopped; 2 stalks celery, chopped; 8 ounces mushrooms, sliced; 2 cloves garlic, minced (optional)

This flavorful Brown and Wild Rice Pilaf is a Thanksgiving showstopper! Originally created as a vegetarian stuffing alternative, it's now a beloved family favorite, even without the turkey! The separate cooking method ensures perfectly cooked rice and vibrant vegetables, resulting in a texture and taste that's far superior to one-pot methods. Enjoy this elegant side dish – perfect for Thanksgiving, holiday gatherings, or any special occasion.

Prep Time 20 mins

Cook Time 65 mins

Calories 1983.5 kcal

Protein 93g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brown And Wild Rice Pilaf

1 cup wild rice
1 cup brown rice
Vegetable Broth
Fresh Sage
Fresh Parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, chopped
8 ounces mushrooms, sliced
2 cloves garlic, minced (optional)

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How to Make Brown And Wild Rice Pilaf

Rinse 1 cup wild rice under cold water. Combine rinsed wild rice with 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes, or until tender.
Meanwhile, in a separate saucepan, combine 1 cup brown rice and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 50 minutes, or until all liquid is absorbed and rice is cooked through.
While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
Add 1 medium onion (chopped), 2 stalks celery (chopped), and 8 ounces mushrooms (sliced) to the skillet. Cook for 5-7 minutes, or until softened.
Stir in 1/4 cup chopped fresh parsley, 1 tablespoon fresh sage (chopped), 2 cloves garlic (minced) (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2-3 minutes, until fragrant and vegetables are tender.
Gently combine the cooked wild rice, brown rice, and vegetable mixture in a large bowl. Add more vegetable broth, if needed, to reach desired consistency. Reheat gently before serving. Garnish with extra parsley, if desired.