Brown and Wild Rice Pilaf

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

Ingredients Nutrition

Directions

  1. Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
  2. Stir in mushrooms, sage, marjoram, thyme and stock.
  3. Heat to boiling, stirring occasionally.
  4. Pour into ungreased 1 1/2-quart casserole.
  5. Cover tightly.
  6. Bake in 350-degree oven until all liquid is absorbed, about 1 hour.
Most Helpful

3 5

I made this tonight, and all in all, it turned out well...however I had to adjust to make it work. It seemed like an awful lot of water for that much rice. As another reviewer said, more like 2 1/2 makes sense, otherwise it would have been mushy. I doubled the recipe and used 6 cups of veggie stock. I felt it was still going to be too soggy, so I added about 1/2 a cup of pearl barley. I also found the first direction a bit confusing, especially if you're new to cooking rice. I sauteed the onion (with garlic) and celery (in olive oil), then added the mushrooms and herbs, let that saute a bit before adding the rice and finally the stock. Flavour was good - all depending on your stock, you may need to add salt and/or pepper. Thanks Dancer...!

5 5

This was so good that it disappeared quickly with only 5 people eating. I left out the mushrooms for diet restriction reasons and added some chopped carrots in their place. I also needed to cook it a bit longer (another 15 or 20 minutes). Full of flavor and nice texture variety. — Jun 25, 2004 (revision: I have now fixed this a number of times and find that 2 cups of chicken stock is enough. I cook it all stovetop rather than using the oven. 45 minutes is usually enough to absorb all the liquid; no mushy brown rice and the wild rice is nicely crunchy) — 5/27/06 Today I tried putting all the ingredients in my crockpot on low. It was perfectly done in 5 hours.

4 5

Good flavor. I used only 2 c liquid and sauteed only the vegs first, in only 2 T olive oil. I also took someone else's advice and made it cooktop. Good texture resulted. But I guess this was a totally different recipe, then. Paired w/ Pecan Crusted Salmon.