Wild Rice Pilaf

Name: Wild Rice Pilaf
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

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.

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

🏷️Vegetarian

-0:00

oldscoolkevmoonTikTok

Total

35 min

Servings

30

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

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

14 Ingredients

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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.