New This Month

Wild Rice Pilaf

This is a savory change from the usual white or brown rice.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007


  • 1/4 cup walnut pieces
  • 2 teaspoons olive oil
  • 2 shallots, finely chopped
  • 1 cup mix of long-grain and wild rice
  • Coarse salt and ground pepper
  • Fresh flat-leaf parsley, chopped, for garnish (optional)


  1. Heat a medium saucepan with a lid over medium. Add walnuts, and toast, tossing, until lightly browned and fragrant, 4 to 6 minutes. Remove walnuts; set aside.

  2. In same saucepan, heat oil over medium-low. Add shallots; cook until translucent, 2 to 4 minutes. Add rice mix and 2 cups water; season with salt and pepper. Bring to a boil. Cover, and reduce heat to medium-low; cook until tender and liquid has been absorbed, about 25 minutes. Fluff with a fork. Serve, topped with walnuts and, if desired, parsley.

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