Wild Rice Pilaf

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 09/13/19
Wild Rice
Photo: Diana Rattray
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
231 Calories
17g Fat
16g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 231
% Daily Value*
Total Fat 17g 21%
Saturated Fat 8g 38%
Cholesterol 31mg 10%
Sodium 721mg 31%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 11%
Protein 7g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Vegetables give this easy wild rice dish flavor and slivered toasted almonds give it extra crunch. Southern cooking is known for being fried in butter and lard but this is a delicious, light, and healthy recipe that'll fill you right up.

Ingredients

  • 1/4 cup butter
  • 1 cup raw wild rice
  • 1/2 cup chopped onion
  • 3/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 cup sliced mushrooms
  • 3 cups chicken broth
  • 1/4 teaspoon poultry seasoning
  • Salt and pepper to taste
  • 1/4 cup toasted slivered almonds*

Steps to Make It

  1. Melt butter in a large heavy skillet.

  2. Sauté wild rice, onion, celery, carrots, and mushrooms until vegetables are golden brown.

  3. Add chicken broth and poultry seasoning.

  4. Cover and simmer for 30 to 40 minutes, until the rice is tender.

  5. Taste and add salt and pepper.

  6. Top with toasted slivered almonds just before serving.

To Toast Nuts

  1. Spread out in a single layer on a baking sheet.

  2. Toast in a 350 F oven, stirring occasionally, for 10 to 15 minutes, or toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.