Best 7 Curried Wild Rice Pilaf Recipes

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Indulge in a delightful culinary journey with our curated collection of curried wild rice pilaf recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a voyage of culinary discovery as we present a diverse range of recipes, each offering a unique interpretation of this classic dish. From the vibrant and aromatic Indian-inspired pilaf, bursting with exotic spices and fragrant basmati rice, to the hearty and comforting American-style pilaf, featuring succulent chicken and a medley of vegetables, our recipes cater to every palate and preference. Explore the depths of flavor with the Thai-inspired pilaf, infused with the zesty tang of lemongrass and the warmth of red curry paste, or relish the delicate flavors of the vegetarian pilaf, a symphony of colorful vegetables and aromatic herbs. Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, our curried wild rice pilaf recipes are sure to satisfy your cravings and leave you craving for more.

Here are our top 7 tried and tested recipes!

CURRY RICE PILAF



Curry Rice Pilaf image

Salted cashews add a nice crunch to this simple rice dish flavored with curry and turmeric.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 8

2 packages (8-1/2 ounces each) ready-to-serve jasmine rice
2 tablespoons butter
1 cup salted whole cashews
2 green onions, sliced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper

Steps:

  • Heat rice according to package directions. Meanwhile, in a small skillet, melt butter over medium heat. Add the cashews, onions and seasonings; cook and stir until onions are tender, 2-3 minutes. Add rice; toss to coat.

Nutrition Facts : Calories 436 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.

CURRIED RICE PILAF



Curried Rice Pilaf image

In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4-6 servings.

Number Of Ingredients 9

1/2 cup chopped green onions, divided
2 garlic cloves, minced
1/4 cup butter, softened
1-1/2 cups uncooked long grain rice
1/2 teaspoon curry powder
3 cups chicken broth
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped almonds, toasted

Steps:

  • In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned., In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Nutrition Facts :

CURRIED RICE PILAF



Curried Rice Pilaf image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

CURRIED WILD RICE PILAF



Curried Wild Rice Pilaf image

Wild rice and aromatic vegetables, flavored with curry. There's a bit of prep but it bakes in the oven while you prepare the rest of your meal. Nice with salmon or chicken breasts.

Provided by Monstr

Categories     Long Grain Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup wild rice
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 small onion, peeled and thinly sliced
1 small carrot, peeled and finely chopped
1/2 medium red bell peppers or 1/2 medium orange bell pepper, finely chopped
1 stalk celery, finely chopped
1 -2 clove garlic, finely minced
1 1/2 teaspoons curry powder (McCormick is nice)
1/2 cup converted rice (Uncle Ben's)
1 roma tomato, peeled and chopped
1 (14 ounce) can reduced-sodium chicken broth, plus
1/4 cup water, to equal 2 cups
1/8 teaspoon ground black pepper (to taste)
1/8 teaspoon salt (to taste)

Steps:

  • Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
  • While wild rice is cooking chop vegetables.
  • When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
  • Saute onion and carrot until softened, about 5 minutes.
  • Add bell pepper and celery, saute 3 minutes or until slightly softened.
  • Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
  • Add tomato, broth/water, salt, pepper and partially cooked wild rice.
  • Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
  • Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
  • Prep time includes parboiling the wild rice.

Nutrition Facts : Calories 169.5, Fat 5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 96.1, Carbohydrate 27, Fiber 2.2, Sugar 2.2, Protein 5.1

WILD RICE PILAF



Wild Rice Pilaf image

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

CURRIED RICE PILAF WITH CASHEWS



Curried Rice Pilaf with Cashews image

Yield Makes 4 (side dish) servings

Number Of Ingredients 10

1 medium onion, chopped
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 1/2 teaspoons Madras curry powder
1 cup basmati rice, rinsed and drained well
1 1/2 cups water
1/2 cup chopped salted roasted cashews
1/3 cup chopped fresh cilantro

Steps:

  • Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
  • Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.

WILD RICE PILAF



Wild Rice Pilaf image

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

Provided by Kates Kitchen

Categories     Brown Rice

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup wild rice
1 cup long grain brown rice
1 medium onion, chopped
3/4 cup celery, diced about 1/4 inch pieces
2 cups cremini mushrooms, sliced
1 medium green apple, diced about 1/4 inch pieces
4 medium garlic cloves, minced
1/2 cup walnuts, chopped
6 dried apricots, coarsely chopped
1/2 cup raisins
1/2 cup fresh parsley, chopped
2 tablespoons fresh sage, chopped
3 tablespoons fresh thyme, chopped
1/2 tablespoon fennel seed
3/4 cup chicken broth
2 tablespoons extra virgin olive oil
salt and black pepper

Steps:

  • Bring 3½ cups of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
  • Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
  • Mix all the stuffing ingredients together in bowl and season with salt and pepper.
  • Preheat oven at 350 degrees. Place stuffing in an 8 inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork keeping it fluffy.
  • Serving suggestion: Serve with 15 Minute Lamb Chops or Herbed Chicken Breasts and one of our Mediterranean Greens: Mediterranean Kale or Mediterranean Swiss Chard.

Nutrition Facts : Calories 354.2, Fat 12.5, SaturatedFat 1.6, Sodium 115.4, Carbohydrate 56.5, Fiber 5.4, Sugar 15.3, Protein 7.9

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pilaf will taste. Look for fresh, flavorful vegetables and a good quality curry powder.
  • Rinse the rice thoroughly: This will help to remove any starch and prevent the rice from becoming sticky.
  • Toast the rice before cooking: This will help to bring out the nutty flavor of the rice.
  • Use a flavorful broth: The broth is what will give the pilaf its flavor, so make sure to use a broth that you enjoy the taste of.
  • Add vegetables and spices to your liking: This recipe is a great starting point, but you can add or omit vegetables and spices to suit your own taste.
  • Let the pilaf rest before serving: This will help the flavors to meld together.

Conclusion:

Curried wild rice pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for a weeknight meal or a special occasion. With its bold flavors and beautiful presentation, this pilaf is sure to impress your friends and family.

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