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Wild Rice Pilaf Bake Recipe
Wild Rice Pilaf Bake Recipe photo by Taste of Home
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Wild Rice Pilaf Bake Recipe

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4.5 6 8
Publisher Photo
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
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES: 10 servings

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

Nutritional Facts

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

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. Yield: 10 servings.
Originally published as Wild Rice Pilaf in Taste of Home December/January 2007, p34


Reviews for Wild Rice Pilaf Bake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
Jawalchi User ID: 8212213 217936
Reviewed Jan. 15, 2015

"I have very picky little eaters and they absolutely LOVED this dish. I didn't add the broccoli and I diced the carrots into very small pieces. I used multi-grain rice mixture and added a teaspoon of Italian seasoning, dried sage and 2 celery stalk..YUMMO!! This does take about 30-40 minutes longer to bake than recipe says but so worth it!! I too used less butter and it was perfect."

MY REVIEW
Gramma Amy User ID: 6989823 86432
Reviewed Dec. 6, 2013

"We enjoyed the addition of some vegetables in this pilaf. Wonderful side dish for pork or chicken."

MY REVIEW
jgbex1 User ID: 5795516 161167
Reviewed Feb. 8, 2013

"My guests loved it!"

MY REVIEW
lisa1963 User ID: 1077301 72457
Reviewed Dec. 31, 2012

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

MY REVIEW
tj__r User ID: 6016300 79639
Reviewed Jun. 1, 2011

"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!"

MY REVIEW
CWOCN User ID: 4346648 152877
Reviewed May. 12, 2011

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

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