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    You are in: Home / Recipes / Brown and Wild Rice Pilaf Recipe
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    Brown and Wild Rice Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

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    Units: US | Metric


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

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on April 12, 2009


      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...!

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    • on May 27, 2006


      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.

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    • on January 03, 2010


      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.

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    Read All Reviews (7)


    Nutritional Facts for Brown and Wild Rice Pilaf

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 231.0
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 1.8 g
    Cholesterol 4.2 mg
    Sodium 298.3 mg
    Total Carbohydrate 28.7 g
    Dietary Fiber 1.7 g
    Sugars 3.5 g
    Protein 7.1 g

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