This easy wild rice pilaf combines the wild rice with brown basmati rice to create a hearty sidedish.
To bring out the flavor of the wild rice, toast it in a sauce pot for two to three minutes.
Wild rice takes longer to cook, so plan ahead. The whole dish takes about 50 minutes to cook.
Wild Rice Blend Pilaf
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Makes 4 to 6 servings
1 tablespoon coconut oil
1 shallot minced
1 cup wild rice
1 cup brown basmati rice
5 cups chicken or vegetable stock or broth
1/2 cup chopped walnuts (optional)
2 tablespoons fresh herbs, chopped — basil, thyme, parsley, your choice
1 tablespoon salt
Heat coconut oil in sauce pot. Add the shallot and sweat for 2 minutes. Add dry wild rice and toast for 2 to 3 minutes, until fragrant.
Add stock and bring to a boil. Turn heat to low and cover, simmer for 35 minutes. Add brown basmati rice and chopped nuts. Cover and simmer for 15 minutes. Season with fresh herbs and salt.
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother Nature and the many growers in the Kansas City area.