Best 5 Brown And Wild Rice Pilaf Recipes

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**Discover a Culinary Masterpiece: Brown and Wild Rice Pilaf - A Medley of Grains and Delightful Flavors**

Embark on a culinary journey with our delectable Brown and Wild Rice Pilaf, a tantalizing blend of wholesome grains and aromatic spices. This dish is a harmonious symphony of textures, featuring the nutty flavor of brown rice and the earthy essence of wild rice, complemented by an array of fragrant herbs and spices. Whether you're a seasoned cook or just starting your culinary adventure, our collection of recipes will guide you through creating this delectable pilaf, ensuring a satisfying and flavorful experience.

Check out the recipes below so you can choose the best recipe for yourself!

BROWN AND WILD RICE PILAF



Brown and Wild Rice Pilaf image

I created this a few years ago at Thanksgiving as substitute for stuffing for the vegetarians. The whole family has adopted it, as we do not cook a whole turkey anymore, just a turkey breast. I suppose it probably could be used to stuff a turkey. It is a bit of trouble to cook the two rices and the vegetable mixture in separate pans, but I find that the taste and texture turns out much better than when I've tried to cook them together.

Provided by Marlena

Categories     Brown Rice

Time 1h5m

Yield 1 large dish

Number Of Ingredients 12

1/2 cup wild rice
2 cups brown rice (brown jasmine rice is great)
4 1/2 cups vegetable broth or 4 1/2 cups chicken broth
3 -5 leaves fresh sage, finely chopped
1/3-1/2 cup chopped fresh parsley
salt, to taste
pepper, to taste
2 tablespoons olive oil
1 onion, chopped (or 3/4 onion and one shallot)
3 stalks celery, sliced
5 mushrooms, sliced
1 clove minced garlic (optional)

Steps:

  • Boil wild rice in two cups water about 50 minutes until tender.
  • Meanwhile, place brown rice and 4 cups broth in another pot and bring to a boil, then reduce to low heat, cover, and cook for 50 minutes or until done.
  • Pour the olive oil into a sauté pan.
  • When it is hot, add the onion, celery, and mushrooms, and cook for about 5 minutes.
  • Add the parsley and sage, garlic if using, and a sprinkling of salt and pepper, then continue cooking until vegetables are soft.
  • Mix both rices and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary, and serve.

WILD AND BROWN RICE PILAF WITH BUTTERNUT SQUASH AND DRIED CRANBERRIES



Wild and Brown Rice Pilaf with Butternut Squash and Dried Cranberries image

Categories     Rice     Vegetable     Side     Sauté     Christmas     Thanksgiving     Low Fat     Vegetarian     High Fiber     Cranberry     Butternut Squash     Fall     Healthy     Vegan     Christmas Eve     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped peeled carrot
1 tablespoon minced peeled ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 garlic clove, minced
3 cups 1/2-inch cubes peeled seeded butternut squash
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, peeled, cored, diced
1 cinnamon stick
3 3/4 cups water
2 teaspoons salt
1/2 cup dried cranberries

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add onion and carrot; sauté 5 minutes. Add ginger, curry powder, cumin, and garlic; stir 1 minute. Stir in squash and next 4 ingredients. Add 3 3/4 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 45 minutes. Remove from heat. Stir in cranberries. Cover; let stand until cranberries soften, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Cover with plastic wrap; rewarm in microwave.)

BROWN AND WILD RICE PILAF



Brown and Wild Rice Pilaf image

Make and share this Brown and Wild Rice Pilaf recipe from Food.com.

Provided by Dancer

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup uncooked brown rice
1/2 cup uncooked wild rice
1/2 cup finely chopped onion
1/2 cup diced celery
1/4 cup soft-tub margarine
1/2 cup sliced mushroom
1/4 teaspoon sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
3 1/2 cups chicken stock

Steps:

  • Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
  • Stir in mushrooms, sage, marjoram, thyme and stock.
  • Heat to boiling, stirring occasionally.
  • Pour into ungreased 1 1/2-quart casserole.
  • Cover tightly.
  • Bake in 350-degree oven until all liquid is absorbed, about 1 hour.

RICE COOKER PILAF WITH BROWN RICE, LENTILS, AND WILD RICE



Rice Cooker Pilaf With Brown Rice, Lentils, and Wild Rice image

This is a quick and easy pilaf with my favorite spice--cardamom! If you don't have cardamom on hand, you can omit it--the pilaf is still delicious without it. I improvised it one evening when I was short of canned chicken broth and time. I like the recipe because it combines two of my favorite rices with lentils. The lentils add protein. The dish is a perfect accompaniment to chicken baked with a generous sprinkling of cardamom.

Provided by Futtimanette

Categories     Brown Rice

Time 50m

Yield 3 1/2 cups, 4-6 serving(s)

Number Of Ingredients 8

1/2 onion, chopped
1 1/8 cups brown rice
1/4 cup lentils
1/8 cup wild rice
4 cups water
fresh ground pepper, to taste
1 teaspoon ground cardamom
3 teaspoons chicken bouillon granules

Steps:

  • Remove the inner pot from the rice cooker.
  • Place the rices and lentils in a sieve, rinse under running water.
  • Add the onion, the rices, and the lentils to the inner pot. Add the water, the pepper, the cardamom, and the chicken bouillon granules. Stir ingredients.
  • Return inner pot to rice cooker and press "cook." If pilaf is not sufficiently done after it switches from "cook" to "warm," re-close the rice cooker and keep on "warm" for another 5-10 minutes. Cooking time should be approximately 45 minutes, your rice cooker may vary.

BROWN- AND WILD-RICE PILAF WITH PORCINI AND PARSLEY



Brown- and Wild-Rice Pilaf with Porcini and Parsley image

Categories     Herb     Mushroom     Rice     Side     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 9

1/2 cup wild-rice, rinsed in a sieve
1 1/2 ounces dried porcini (available at specialty foods shops and some supermarkets)
1 cup hot water
1 3/4 cups cold water
1 cup long-grain brown rice (not converted)
1 teaspoon salt
1 cup chopped onion
3 tablespoons unsalted butter
1 1/2 cups chopped fresh parsley

Steps:

  • To a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes. In a small bowl combine the, porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil, stir in the wild rice, drained well, the brown rice, and the salt,and simmer the mixture, covered for about 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well.

Tips:

  • Use a variety of grains: This pilaf recipe calls for brown and wild rice, but you can use any combination of grains that you like. Some other good options include quinoa, farro, and barley.
  • Toast the grains before cooking: Toasting the grains before cooking helps to bring out their flavor and give the pilaf a nutty aroma.
  • Use flavorful broth: The broth you use to cook the pilaf will add a lot of flavor to the dish. Use a broth that is packed with flavor, such as chicken broth, beef broth, or vegetable broth.
  • Add vegetables and herbs: Vegetables and herbs can add a lot of flavor and texture to pilaf. Some good options include carrots, celery, onions, garlic, mushrooms, and parsley.
  • Cook the pilaf until the grains are tender: The pilaf is done cooking when the grains are tender and all of the liquid has been absorbed.

Conclusion:

Brown and wild rice pilaf is a delicious and versatile side dish that can be served with a variety of meals. It is easy to make and can be customized to your own taste. So next time you are looking for a healthy and flavorful side dish, give this pilaf recipe a try.

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