Wild Rice Pilaf is a delightful and flavorful dish that combines the earthy taste of wild rice with the classic long grain rice, complemented by sautéed vegetables and aromatic seasonings. This dish offers a harmonious blend of textures and flavors, making it a perfect side dish for any meal or a delicious vegetarian main course. Let’s explore the history and story behind Wild Rice Pilaf, followed by a detailed explanation of the recipe.

Wild rice, a grain native to North America, has been a staple food for Indigenous peoples in the region for centuries. Traditionally, Native Americans harvested wild rice by hand, and it played an essential role in their cultural and culinary practices.

The popularity of wild rice grew beyond Indigenous communities and became known to a wider audience in the late 19th and early 20th centuries. It gained recognition for its unique nutty flavor, chewy texture, and impressive nutritional profile.

The term “pilaf” originated in the Middle East, where the cooking method of sautéing rice with various ingredients like vegetables, spices, and meat was developed. Over time, pilaf spread to different parts of the world and underwent regional adaptations.

The fusion of wild rice with the pilaf cooking technique led to the creation of Wild Rice Pilaf. The dish became particularly popular in North America, where wild rice was readily available and cherished.

Today, Wild Rice Pilaf is celebrated for its rustic appeal and wholesome taste, capturing the essence of traditional and modern cooking styles. The recipe has evolved over time to incorporate various vegetables and seasonings, allowing for versatile and personalized variations.

PREP: 1 HOUR

BAKE: 25 MIN.

MAKES: 10 SERVINGS

INGREDIENTS

• 2 cans (14½ ounces each) chicken broth
• ¾ cup uncooked wild rice
• 1 cup uncooked long grain rice
• 1 large onion, chopped
• 2 medium carrots, halved lengthwise and sliced
• ½ teaspoon dried rosemary, crushed
• ½ cup butter, cubed
• 1 garlic clove, minced
• 3 cups fresh broccoli florets
• ¼ teaspoon pepper

INSTRUCTIONS

1. In a large saucepan, bring the chicken broth to a boil.
2. Add the wild rice to the boiling broth, then reduce the heat to a simmer.
3. Cover the saucepan and let the wild rice cook for 30 minutes.
4. After 30 minutes, add the uncooked long grain rice to the saucepan with the wild rice.
5. Continue cooking the rice mixture for an additional 20-25 minutes or until the liquid is absorbed, and the rice becomes tender.
6. While the rice is cooking, use a large skillet to sauté the chopped onion, sliced carrots, and crushed dried rosemary in the cubed butter until the vegetables become tender.
7. Add the minced garlic to the skillet and cook for an additional minute.
8. Stir in the cooked rice mixture from the saucepan into the skillet with the sautéed vegetables.
9. Add the fresh broccoli florets and pepper to the skillet, mixing everything together.
10. Transfer the combined mixture to a greased shallow 2-qt. baking dish.
11. Cover the baking dish and bake the Wild Rice Pilaf at 350° for 25-30 minutes.
12. This baking step allows the flavors to meld, and the broccoli becomes crisp-tender.
13. Once baked, fluff the Wild Rice Pilaf with a fork before serving.
14. Serve this delicious and nutritious dish as a delightful side or as a satisfying vegetarian main course.

Enjoy the heartwarming flavors of this Wild Rice Pilaf, showcasing the rich history of wild rice and the culinary art of pilaf-making!