Description
A hearty and flavorful Wild Rice Pilaf featuring a blend of wild rice cooked to perfection with sautéed celery, carrots, and onions in savory vegetable broth, garnished with fresh parsley. This comforting side dish is perfect for holiday meals or everyday dinners.
Ingredients
Scale
Vegetables
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3/4 cup diced onion
Main Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups wild rice blend
- 2 2/3 cups vegetable broth
- 1 – 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Once heated, add the diced celery, onions, and carrots to the pan. Sauté them, stirring occasionally, until the onions are translucent and the vegetables have softened, about 5 minutes.
- Toast the Rice: Add the wild rice blend to the skillet with the vegetables and stir to combine. Let the rice toast in the oil until it absorbs the oil completely, which enhances its flavor.
- Add Broth and Simmer: Pour the vegetable broth into the pan and cover it with a lid. Bring the mixture to a boil, then immediately reduce the heat to low. Allow the rice to simmer gently for 45 to 50 minutes, until the rice is tender and most of the liquid is absorbed.
- Let Rice Rest: Remove the skillet from heat and let the rice sit, covered, for 5 to 10 minutes. This resting step helps the rice absorb any remaining liquid, ensuring a fluffy texture.
- Fluff and Garnish: Fluff the rice gently with a fork to separate the grains. Garnish with freshly chopped parsley before serving to add a fresh, herbal note.
Notes
- You can use a mix of wild rice and brown rice for a different texture.
- For added flavor, consider adding sautéed mushrooms or toasted nuts.
- This pilaf pairs well with grilled or roasted meats and vegetables.
- If you prefer a softer texture, increase the broth by 1/4 cup and cook a few minutes longer.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
