Recipe by RJG
"A wonderful combination of rice, onions and mushrooms. Great served with chicken!"
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uncooked wild rice
uncooked brown rice
green onions, chopped
1 (8 ounce) package
1 (2.25 ounce) package
1 (10.5 ounce) can
condensed French onion soup
1 (10.5 ounce) can
Here's a tip for those who had trouble with the wild rice cooking. If you use "cracked" wild rice instead of whole wild rice, it will cook in about the same time as the brown rice. Enjoy!
This had good flavor but be warned mine was not even close to being done in 1 hour and 15 min. Took at least 30 min more and had to add some beef broth as the liquid was absorbed before the rice was fully cooked. Nothing like messing with your main entree when your side needs another 30 min. to finish cooking. This caused me much grief.
Great ingredients! Wild Rice is always tricky when it comes to cooking times. You don't want it to be crunchy or like mush so it is best when it just "pops". There is nothing like this great grain.
This is very good if you love wild rice. As stated by Patti, it took mine about 1 1/2 hours to cook and I had to add more liquid to prevent it from becoming to dry.
This is a delicious dish. I added walnuts instead of almonds and it worked out great.
Loved this recipe! I used chicken broth instead of beef consomme and had to cook it at least 30 more minutes, adding more chicken broth but it was incredibly good! Fixed it for Thanksgiving and there was very little left over...
This was a big hit! Changed it up by using chicken broth to cook it in the rice cooker & added red & orange peppers, too.
Just ok. The wild rice definitely takes a while to cook. Longer than the recipe indicates. I didn't feel it was worth it.
* Percent Daily Values are based on a 2,000 calorie diet.
Rebecca's Wild Rice Pilaf
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 82
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