Veggie And Wild Rice Pilaf Recipes

VEGGIE AND WILD RICE PILAF

I just got myself a 10 cup rice cooker and have enjoyed using it for different rice recipes. Today I'm making baked fish and wanted something nice for a side dish. I think this one will work just great. The wild rice I used was from the Indian Cultural Center here in Albuquerque. The rice was grown in Minnisota and harvested by the natives up there. You can garnish this with some chives or green onions if you wish.

Provided by Chef Joey Z.

Categories White Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 10

Veggie and Wild Rice Pilaf image

Steps:

Heat the oil in a non stick saute pan. Cook the onion, carrot, celery, snow peas and garlic until soft.
Transfer to your rice cooker and turn it on.
Put about 2 cups of the broth into the saute pan and mix it around to remove all the goodies from the pan. Add this and the rest of the broth to the rice cooker.
Mix the veggies and wild rice up good and put the lid on and cook for 25 minutes.
Then, add the white rice and cook for an additional 20 minutes or until the rice is done.
Stir in the parsley and put the lid back on the rice in the rice cooker and let it sit to abosorb the rest of the moisture.
Season with salt and pepper.
Enjoy with your favorite fish or meat.
Bon Appetit!

Nutrition Facts : Calories 150.9, Fat 2, SaturatedFat 0.3, Sodium 15.5, Carbohydrate 29.7, Fiber 2, Sugar 1.7, Protein 3.5

Ingredients

1 tablespoon olive oil
1 large onion (chopped in small cubes)
1 small carrot (chopped in small cubes)
2 stalks celery (chopped in small cubes)
10 snow peas (cut in small pieces)
2 garlic cloves (I used the garlic press)
3 1/2 cups stock (I used chicken)
1/2 cup wild rice (uncooked)
1 cup white rice (uncooked)
2 tablespoons chopped fresh parsley (optional)

VEGETABLE RICE PILAF

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

Provided by Irmgard

Categories Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Vegetable Rice Pilaf image

Steps:

In a saucepan, heat the oil over medium heat.
Cook the onion, carrots, thyme, and salt, stirring occasionally, until the onion is softened, about 5 minutes.
Add the rice, stirring to coat; pour in the broth and bring to a boil.
Reduce the heat, cover and simmer for 20 minutes.
Add the green beans and cook, covered, until the rice is tender and the beans are tender-crisp, 5 to 7 minutes.
Fluff with a fork.

Nutrition Facts : Calories 246.5, Fat 3.3, SaturatedFat 0.6, Sodium 478.1, Carbohydrate 47.5, Fiber 3.5, Sugar 4.5, Protein 6.3

Ingredients

2 teaspoons vegetable oil
1 onion, chopped
4 carrots, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 cup long-grain rice
1 1/2 cups chicken broth
3/4 cup green beans, cut into 1/2-inch pieces (You may use frozen green beans, they are cut just the right size.)

VEGETABLE WILD RICE

A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 7

Vegetable Wild Rice image

Steps:

In a large saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed., Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.

Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons canola oil

WILD RICE PILAF BAKE

I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 10

Wild Rice Pilaf Bake image

Steps:

In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.

Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1/2 teaspoon dried rosemary, crushed
1/2 cup butter, cubed
1 garlic clove, minced
3 cups fresh broccoli florets
1/4 teaspoon pepper

More about "veggie and wild rice pilaf recipes"

WILD RICE AND VEGETABLE PILAF · JESS IN THE KITCHEN

Web 2020-01-11 Instructions. In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both …
From jessinthekitchen.com
Reviews 1
Estimated Reading Time 5 mins
Servings 12

In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water.
You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.
Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees.
Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes.

Veggie And Wild Rice Pilaf Recipes

VEGGIE AND WILD RICE PILAF

VEGETABLE RICE PILAF

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

VEGETABLE WILD RICE

A convenient packaged rice mix gives a jump start to this simple side dish from Helen Jacobs of Canton, Michigan. A bright blend of veggies adds color, and the cost - only 52 cents per serving - is easy on your budget.

WILD RICE PILAF BAKE

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