Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Oh, I just love rice pilaf! This one is from a Swanson Broth Creative Cooking recipe pamphlet. Just remember that the broth is already diluted, so don't add water! Also, feel free to add other herbs of your choice.


  1. Heat oil in a large nonstick skillet.
  2. Add onion, carrots, celery and garlic and cook until tender.
  3. Add wild rice and broth.
  4. Heat to a boil.
  5. Cover and cook over low heat for 25 minutes.
  6. Add white rice.
  7. Cover and cook over low heat for 20 minutes or until done.
  8. Stir in parsley.
Most Helpful

Very good. I will make this again but with less wild rice as mine was too crunchy for my taste.

Brenda83 February 26, 2009

This was just what I was looking for to go with my salmon tonight! Perfect for a weeknight's supper. Simple and delicious. I followed your directions exactly for perfect results. Thanks, Bec!

Bev June 16, 2005

This pilaf recipe "turned out." However, I didn't like the flavor at all. The carrots made it far too sweet. Since there are a boatload of pilaf recipes for the choosing, I see no need to repeat this one, leaving out the carrots. Better to move on.

wdemandante July 04, 2016