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Wild Rice Pilaf Bake Recipe

Wild Rice Pilaf Bake Recipe photo by Taste of Home

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I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal.

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Wild Rice Pilaf Bake Recipe

Prep: 1 hour Bake: 25 min.

Yield: 10 Servings

60 25 85

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
1 garlic clove, minced
3 cups fresh broccoli florets
1/4 teaspoon pepper

Directions

In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender.
Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper.
Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving. Yield: 10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 219 calories, 10 g fat (6 g saturated fat), 25 mg cholesterol, 273 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Wild Rice Pilaf in Taste of Home December/January 2007, p34

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Reviews for Wild Rice Pilaf Bake

Wild Rice Pilaf Bake

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Reviewed on Feb. 08, 2013 by jgbex1

My guests loved it!

Reviewed on Dec. 31, 2012 by lisa1963

Great recipe. May only tip is to cook the wild rice longer si that it "pops".

Reviewed on Jun. 01, 2011 by tj__r

Changed a bit to work for "regular" size meals: 1/3 c wild rice, 3/4 c parboiled (ie Uncle Ben's) rice, 2 c water + 1 tsp chicken stock base, 2 stalks celery, 1 carrot, 1 Tbsp butter, 1/2 tsp rosemary, 1/4 tsp black pepper, 1.5 c frozen broc florets. Left out onion (I don't eat it). Also reduced butter - original is ok for holidays but a bit much for week nites!

Reviewed on May. 12, 2011 by CWOCN

Next time I will reduce the amount of butter - otherwise a great recipe.