How to Cook Wild Rice

When you thumb through cookbooks or surf the net looking for instructions on how to cook wild rice, you may be surprised to find out that wild rice isn't a rice at all, but instead a nutritious grain. In fact, it's the only cereal grain that's native to North America. Sometimes called the "caviar of grains," wild rice has a delicious nutty taste and a creamy consistency with a slight crunch that imparts extra flavor and texture to recipes. Wild rice can be expensive, so you might want to try mixing it with white or brown rice for a more budget-friendly side dish. The extra expense might be worth the additional nutritional benefits, too. Wild rice has fewer calories and more protein, fiber and certain vitamins than white rice. This recipe mixes wild and white rices, which both keeps your food costs down and--if you're serving wild rice for the first time--adds that familiar bit of fluffiness that your family might be used to. Just a 1/2 cup of wild rice makes this recipe go from good to excellent and adds elegance to an everyday dish.
-Hi, I'm Miranda with, and today, I'm gonna show you how to make a White and Wild Rice Pilaf. Now, this fail-safe recipe is so delicious, it combines both white and wild rice, mixes it with some really yummy, yummy vegetables and hint of garlic and makes it a perfect side dish for your main course. So, we have all of our ingredients laid out here. We have half a cup of wild grain rice, uncooked; 1 cup of uncooked long grain white rice; 3-1/2 cups of vegetable broth, we're using Swanson today; 1 onion, chopped, about 1 cup; 2 stalks of celery, sliced, about 1 cup also; and then we have 2 large carrots here, about 1 cup, chopped; 2 tablespoons of fresh parsley, chopped; 2 cloves of garlic, minced; and then 1 tablespoon of olive oil. Now, over here, I have this like medium-sized skillet so use whatever size is going to fit all of your broth here and we're gonna turn this on medium heat, and also you wanna make sure that it has a lid, and we're gonna start by adding in our olive oil, and just give it a little turn around the pan just to make sure it's all nice and coated. Now we are going to add our onions...celery, carrots, and the garlic, and we are gonna let these cook in here until they're nice and tender and we'll go on to the next step. Okay, so our vegetables are all nice and tender. Look just how colorful and beautiful they are. They're really gonna punch up the flavor of this rice dish. So, the next step is to add all of the broth in, so we're just gonna dump this right in, as well as the wild rice but you're still going to leave the white rice to the side. We're not ready for that yet because the wild rice takes longer to cook than the white rice. So now we're gonna bring this to a boil, and once it comes to a boil, we're gonna put the cover on, reduce it to low, and let it cook for about 20 minutes and then we'll come back to our next step. Okay, so it's been 25 minutes and it's time for me to add in the white rice. So let's just pour this on in, give it a nice stir, then we're gonna cover it again, and let it continue cooking until the rice is tender, about 20 minutes. Okay, so it's been another 20 minutes. Let's turn our heat off and take a look here at our beautiful white and wild rice pilaf. The rice is all tender. It smells amazing in here. The great thing is, is that wild rice is pretty inexpensive and a little bit goes a long way, so the half cup in here is really gonna give it some nice texture and a really rich nutty flavor, so this is so great, going to compliment any mean entree, so delicious, and how easy was that? That is how you make White and Wild Rice Pilaf. Thanks for watching, and for more great recipes and savings, visit us at

What You'll Need

  • 1   tablespoon olive oil

  • 1   large onion, chopped (about 1 cup)

  • 2   large carrots, chopped (about 1 cup)

  • 2   stalks celery, sliced (about 1 cup)

  • 2   cloves garlic, minced

  • 3 1/2  cups Swanson® Vegetable Broth (Regular or Certified Organic)

  • 1/2  cup uncooked wild rice

  • 1   cup uncooked regular long-grain white rice

  • 2   tablespoons chopped fresh parsley

Step By Step

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, carrots, celery and garlic and cook until the vegetables are tender.
Stir the broth and wild rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes.
Stir in the white rice. Cover and cook for 20 minutes or until the rice is tender. Sprinkle with the parsley.
Wild rice is a relatively expensive ingredient, but a little goes a long way. The 1/2 cup in this recipe lends texture and a rich nutty flavor.

Wild-rice pilaf goes well as a side-dish for smoked, poached or grilled fish or shellfish and complements other entrees such as chicken, pork, veal or even beef. If you prefer, you can choose other vegetables your family likes as substitutes for the onion, carrots, celery and garlic that are used in this recipe. Once you have the hang of how to cook wild rice, try experimenting by adding in nuts, fruits, crumbled sausage or cheese, ingredients that are part of many wild-rice pilaf recipes.
You might even think about adding wild rice to other rice dishes you cook, such as stuffings, salads, casseroles, soups and even rice pudding.
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