Rice pilaf is a traditional rice cooking method where the grains are sautéed with other ingredients and cooked with broth.
On the Ingredients:
- Wild rice is a grain that is a close cousin to domesticated rice, but not the same thing. It comes from four types of grass that grow in shallow water. Traditionally, they were harvested by indigenous people in North America and, to a lesser extent, in China. The grain is very similar to long-grain rice in texture, but it has a vegetal flavor that pairs well with mushrooms and other fall favorites. (Read more about wild rice).
Recipe Notes and Substitutions:
Wild Rice Pilaf
12
servings5
minutes1
hour10
minutes1
hour15
minutesRice pilaf is a traditional rice cooking method where the grains are sautéed with other ingredients and cooked with broth. Wild rice is a grain that is a close cousin to domesticated rice, but not the same thing. It comes from four types of grass that grow in shallow water. Traditionally, they were harvested by indigenous people in North America and, to a lesser extent, in China. The grain is very similar to long-grain rice in texture, but it has a vegetal flavor that pairs well with mushrooms and other fall favorites.
Ingredients
1 small onion (chopped)
2 medium carrots (chopped)
2 celery stalks (chopped)
1 tbsp olive oil
4 oz mushrooms (chopped)
1 1/2 cups wild rice
4 cups vegetable broth (plus water as needed)
salt and pepper to taste
Directions
- Heat a large skillet over medium heat. Add the olive oil, onion, carrot, and celery and sauté for about five minutes until the onions start to turn translucent.
- Add the mushrooms and sauté another minute.
- Add the wild rice and continue to cook while stirring, lightly toasting the rice for 1 minute. Add the vegetable broth and bring to a boil.
- Turn to a simmer, cover, and cook for 40-60 minutes. If the vegetable broth is fully absorbed, but the rice grains are not yet tender, add a little water and continue to cook.
- When the rice grains are tender, and the liquid is absorbed, remove from heat and serve hot.
