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Makeover Fruited Wild Rice Pilaf

Her savory rice side dish has become a favorite with family and friends, writes Carolyn Keith from Evanston, Illinois.
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    5 servings


  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 small carrot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 3/4 cup uncooked brown rice
  • 1/3 cup uncooked wild rice
  • 1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
  • 1-1/4 cups water
  • 3/4 cup golden raisins and cherries
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • 1/4 cup chopped pecans, toasted


  • In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat.
  • Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
  • Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts
3/4 cup: 286 calories, 8g fat (2g saturated fat), 8mg cholesterol, 305mg sodium, 49g carbohydrate (14g sugars, 4g fiber), 6g protein.

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  • fowa
    Apr 20, 2011

    No comment left

  • ladybug810
    Apr 7, 2011

    Tasty and healthy. I've made it a number of times over the years and have really enjoyed it.

  • danermo
    Jan 17, 2010

    A friend made this for us for dinner last night. We really enjoyed it. It had tons of flavor, and left you feeling like you just ate really healthy.

  • sondraH
    Nov 14, 2009

    No comment left

  • nicholsa
    Feb 15, 2008

    No comment left

  • jojakj
    Jan 13, 2008

    No comment left