This easy wild rice pilaf is the perfect holiday side dish for Easter or Christmas but would be right at home for a special dinner on a busy weeknight. Loaded with fresh vegetables and savory herbs, it is the perfect partner for turkey, ham, beef, or seafood.
PREP TIME 5 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 6servings
Ingredients
2tablespoonsolive oil
3stalkscelerydiced
3carrotsdiced
1oniondiced
Sprinkle of kosher salt and pepper
2cupswild rice blend
3cupschicken stock
1tablespoondried herb blend*see notes
Optional Mix-Ins:
1/4cupdried fruitdried cranberries or golden raisins
1/4cupnutschopped pecans, sliced almonds, chopped pistachios, or chopped walnuts
Instructions
Stovetop Cooking Instructions
In a large saute pan, heat the olive oil over medium high heat. Add the diced vegetables and stir together, sprinkle with a pinch of kosher salt and fresh cracked pepper. Cook for 5 minutes or until the onions have softened and become translucent.
Add the dried herb blend to the vegetables and stir to coat.
Add the wild rice blend to the skillet and stir to coat in the olive oil. Toast the rice for 2 - 3 minutes or until the liquid from the olive oil and vegetables has been absorbed by the rice and the dish smells slightly nutty.
Pour the chicken stock into the pan and stir into the rice mixture, scraping up any browned bits from the bottom of the skillet.
Bring the liquid to a gentle boil and then reduce the heat to low. Cover the skillet and cook for 15 - 18 minutes or until the liquid has been absorbed the rice.
Fluff with a fork and serve immediately.
Instant Pot Cooking Instructions
If you prefer to cook this in an Instant Pot, set the appliance to the Saute setting and add the olive oil and chopped veggies. Cook them for 5 minutes or until the onions are softened.
Pour in the chicken stock and stir, making sure that all the rice and veggies are lifted from the bottom of the pot.
Cover the Instant Pot with the lid and seal it. Cook the rice on high pressure for 4 minutes. You can let it naturally release pressure while you finish your other dinner items or you can do a quick release and fluff it with a fork and serve immediately.
For the Optional Mix-ins:
If you plan to use dried fruit like dried cranberries or golden raisins, stir them into the skillet or Instant Pot after you've added the chicken stock and let them cook with the rice to soften.
If you plan to add chopped nuts, sprinkle them over the cooked rice at the end of cooking. Cover the skillet or Instant Pot and let the nuts warm through for 1 minute before stirring them into the dish and serving. This will keep them nice and crispy. If you prefer a chewy texture, you can add them to the pan when you add the rice and they can toast before cooking in the chicken stock.
Recipe Notes
A Note on Dried Herbs:
I love using a pre-mixed herb blend called "homestyle herb soup blend" that features dried thyme, chives, marjoram, parsley, chervil, and bay leaf.If you don't have something similar, you can use:
1 tsp dried thyme
1 tsp dried parsley
1 dried bay leaf, remove the leaf before serving
1 tsp dried chives OR 1 tablespoon fresh chives, minced and reserved for sprinkling over the top of the finished rice as garnish