Menu
Wild Rice Chicken Bake Wild Rice Chicken Bake
Baked Rice Pilaf Baked Rice Pilaf
Wild Rice Floret Bake Wild Rice Floret Bake
Rice Pilaf Rice Pilaf
Chicken and Wild Rice Bake Chicken and Wild Rice Bake
Cranberry Wild Rice Pilaf Cranberry Wild Rice Pilaf
Wild Rice Shrimp Bake Wild Rice Shrimp Bake
Wild Rice Mushroom Bake Wild Rice Mushroom Bake
Wild Rice Casserole Wild Rice Casserole
Brown Rice Pilaf Brown Rice Pilaf
Wild Rice and Squash Pilaf Wild Rice and Squash Pilaf
Wild Turkey Rice Bake Wild Turkey Rice Bake
Easy Rice Pilaf Easy Rice Pilaf
Wild Rice Harvest Casserole Wild Rice Harvest Casserole
Wild Rice Hot Dish Wild Rice Hot Dish
Asian Rice Pilaf Asian Rice Pilaf
Curried Rice Pilaf Curried Rice Pilaf
Almond Rice Pilaf Almond Rice Pilaf
Curry Rice Pilaf Curry Rice Pilaf
Pecan Rice Pilaf Pecan Rice Pilaf

Wild Rice Pilaf Bake

7 reviews
Test Kitchen Approved
Total Time

Prep: 1 hour Bake: 25 min.

Makes

10 servings

Updated: Oct. 24, 2022
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. —Dianne Bettin, Truman, Minnesota
Wild Rice Pilaf Bake
Wild Rice Pilaf Bake Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

3/4 cup: 219 calories, 10g fat (6g saturated fat), 25mg cholesterol, 273mg sodium, 29g carbohydrate (2g sugars, 2g fiber), 5g protein.