Wild and brown rice pilaf

    1 hour 40 min

    This hearty pilaf, made with wild and brown rice, vegetables and herbs, makes an excellent side dish with poultry. It can be prepared ahead of time and microwaved just prior to serving.

    3 people made this

    Serves: 12 

    • 250g uncooked wild rice
    • 700ml boiling water
    • 200g uncooked brown rice
    • 1 onion, diced
    • 2 carrots carrots, diced
    • 2 sticks celery, diced
    • 1.25L chicken stock
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon dried marjoram
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Prep:20min  ›  Cook:50min  ›  Extra time:30min  ›  Ready in:1hr40min 

    1. In a heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
    2. In large pan or casserole pot, combine drained wild rice, brown rice, onion, carrots, celery, chicken stock, thyme, marjoram, salt and black pepper. Bring to the boil over high heat.
    3. Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.


    If you're not serving the rice immediately, transfer it to a large microwaveable bowl and refrigerate, covered, until ready to serve. To reheat: Microwave, still covered, at full power until heated through, about 10 minutes, stirring after every 4 minutes.

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    Reviews in English (14)


    I had just received some wild rice straight from Wisconsin and then found this recipe. I cut it down to one-third the amount, and that easily was enough for six servings. My problem with this was that the vegetables were total mush by the time it was done, so I'd caution people to add them just near the very end. I felt it was bland, so maybe one could up the seasonings and add some crunch from toasted almonds. I really do like the idea of the combination of the two rices. I'll give this another try with a different method of cooking. Thank you for this!  -  29 Jan 2013  (Review from Allrecipes US | Canada)


    I didn’t say a word at the dinner table to Hubs to announce that we were having wild and brown rice with the Salisbury Steak. He dislikes both. I hoped that since the rice was all dolled up that it would make a difference. It obviously did, because he cleaned up his plate rather enthusiastically. And indeed, this was surprisingly good, far exceeding even my own expectations. I did deviate from the recipe, adding some zucchini I wanted to use, using fresh thyme (and no marjoram) rather than ground, and beef broth rather than chicken as I already had a carton opened that I had used for another dish. I chose to cook the vegetables in butter separately from the rice, adding some fresh minced garlic. I set that aside until the rice was cooked, stirring it in at the end. How much my changes influenced the final outcome I can’t be sure. What I do know is that this was colorful, flavorful, and had great texture. I started off with slim expectations for this but we ended up polishing it off. I served this with Salisbury Steak with Mushrooms, and Peas and Pancetta, both recipes also from this site.  -  25 Nov 2014  (Review from Allrecipes US | Canada)


    I have made this as stated, and it is a really good side dish. After a person tries this as written, you can find ways to personalize it too. Thanks for the submission!  -  19 Jan 2014  (Review from Allrecipes US | Canada)