Ingredients
Scale
- 1.5 cups wild rice blend (a mix of wild, brown, and red rice)
- 3 cups vegetable or chicken broth (low sodium preferred)
- 1 tablespoon olive oil or butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Start by rinsing your wild rice blend thoroughly in a fine-mesh sieve under cold running water. This removes excess starch and ensures your pilaf remains fluffy rather than sticky. While the rice drains, dice your onion, carrots, and celery into uniform pieces so they cook evenly. Mince the garlic and measure out your dried thyme, salt, and pepper. Having everything ready before you turn on the heat makes the cooking process smooth and stress-free.
- Place a large pot or Dutch oven over medium heat and add the olive oil or butter. Once hot, add the onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and thyme, cooking for another 60 seconds until fragrant. Pour in the rinsed rice and stir to coat the grains in the oil and aromatics. Finally, pour in the broth, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 40 to 45 minutes without lifting the lid.
- Once the liquid is fully absorbed and the rice is tender, remove the pot from the heat. Let it sit, covered, for an additional 5 minutes to allow the steam to finish the fluffing process. Remove the lid and use a fork to gently fluff the rice, mixing the vegetables evenly throughout. Taste and add more salt or pepper if needed. Transfer the pilaf to a large serving bowl or individual plates. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness before serving hot.
- Cook Time: 55 minutes