Brown and Wild Rice Pilaf

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.

Ingredients Nutrition

Directions

  1. Boil wild rice in two cups water about 50 minutes until tender.
  2. Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
  3. Pour the olive oil into a sauté pan.
  4. When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
  5. Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
  6. Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.
Most Helpful

5 5

This recipe was amazing ! I used 3/4 cup wild rice and cooked it in 1 3/4 cups water and 1/4 cup chicken broth. I used long grain brown rice and brought it to a boil then went to 4/10 heat for 10 minutes then brought it to low. I drained both dices and mixed them and put them back in a pot to steam while I saut├ęd the vegetables. Then I mixed both together , scrape the hard rice stuck to the edges to give it a deliscious crunch!