Wild Rice Pilaf with Vegetables and Herbs | CookOS

Wild Rice Pilaf

Name: Wild Rice Pilaf with Vegetables and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30 servings
Cuisine: American
Ingredients: 1 cup butter; 1 1/2 cups onion, diced; 1 cup carrots, shredded; 1 cup celery, diced; 1/2 cup garlic, chopped; 1/2 cup scallions, sliced; 1 cup tomatoes, diced; 1 tbsp dried rosemary; 1 tbsp dried thyme; 1 cup fresh parsley, chopped; salt, to taste; black pepper, to taste; 2 quarts wild rice blend; 3 quarts chicken or vegetable stock

Wild rice pilaf is a savory, fluffy side dish made with sautéed vegetables, butter, and aromatic herbs, perfected using a 2-to-3 ratio of rice to stock for consistent, non-sticky results.

🌍American 🏷️Wild rice 🏷️Rice pilaf 🏷️Pilaf 🏷️Side dish 🏷️Comfort food Vegetarian

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

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Ingredients

1 cup butter
1 1/2 cups onion, diced
1 cup carrots, shredded
1 cup celery, diced
1/2 cup garlic, chopped
1/2 cup scallions, sliced
1 cup tomatoes, diced
1 tbsp dried rosemary
1 tbsp dried thyme
1 cup fresh parsley, chopped
salt, to taste
black pepper, to taste
2 quarts wild rice blend
3 quarts chicken or vegetable stock

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Instructions

1
In a large stockpot over medium-high heat, melt the butter.
2
Add the diced onion, shredded carrots, and diced celery. Sauté for a few minutes.
3
Add the chopped garlic, sliced scallions, and diced tomatoes to the pot.
4
Stir in the dried rosemary, dried thyme, and chopped fresh parsley.
5
Season generously with salt and black pepper.
6
Stir all the vegetables and herbs together and cook until they begin to soften.
7
Add the wild rice blend to the pot. Stir well to coat all the grains of rice with the butter and vegetables.
8
Pour in the stock and stir to combine, making sure there are no clumps.
9
Bring the mixture to a simmer.
10
Cover the pot with a lid, reduce the heat to low, and let it cook for 20 minutes.
11
After 20 minutes, remove the lid and fluff the pilaf with a fork. Serve hot.

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Tips & Notes

Pro tips

Toast wild rice in butter before adding stock to enhance its nutty flavor and help each grain cook separately.
Fluff the finished pilaf with a fork rather than stirring to maintain texture and prevent the rice from becoming gummy.
Dice vegetables uniformly so they cook at the same rate and distribute evenly throughout the pilaf.
Add fresh parsley and sliced scallions just before serving to preserve their bright color and fresh taste.

Substitutions

Butter → olive oil or ghee (works equally well; ghee adds richness)
Dried rosemary and thyme → fresh herbs (use 3× the amount and add in final 2 minutes)
Vegetable stock → chicken or mushroom stock (adjusts flavor depth slightly)
Carrots and celery → diced bell peppers or mushrooms (maintain color and texture contrast)

Storage & make-ahead

Store cooled pilaf in an airtight container in the refrigerator up to 3 days; reheat on low heat with a splash of stock, stirring occasionally.

Common Questions

What is the best ratio of wild rice to stock?

Use a 2-to-3 ratio of wild rice to stock (e.g., 1 cup rice to 2–3 cups stock). Start with 2:1 for firmer rice; use 3:1 for softer grains.

How do I prevent wild rice pilaf from becoming sticky?

Sauté the rice in butter before adding stock, use the correct rice-to-stock ratio, avoid stirring after liquid is added, and fluff with a fork after cooking.