Wild Rice Pilaf
A flavorful and fluffy wild rice pilaf loaded with fresh vegetables and herbs. @oldscoolkevmo shares his technique for a perfect, non-sticky pilaf every time, using a simple 2-to-3 ratio of rice to stock.
A flavorful and fluffy wild rice pilaf loaded with fresh vegetables and herbs. @oldscoolkevmo shares his technique for a perfect, non-sticky pilaf every time, using a simple 2-to-3 ratio of rice to stock.
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In a large stockpot over medium-high heat, melt the butter.
Add the diced onion, shredded carrots, and diced celery. Sauté for a few minutes.
Add the chopped garlic, sliced scallions, and diced tomatoes to the pot.
Stir in the dried rosemary, dried thyme, and chopped fresh parsley.
Season generously with salt and black pepper.
Stir all the vegetables and herbs together and cook until they begin to soften.
Add the wild rice blend to the pot. Stir well to coat all the grains of rice with the butter and vegetables.
Pour in the stock and stir to combine, making sure there are no clumps.
Bring the mixture to a simmer.
Cover the pot with a lid, reduce the heat to low, and let it cook for 20 minutes.
After 20 minutes, remove the lid and fluff the pilaf with a fork. Serve hot.
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