White and Wild Rice Pilaf Recipe - Allrecipes.com
White and Wild Rice Pilaf Recipe

White and Wild Rice Pilaf

Recipe by  

"A special rice pilaf sports sauteed onion, carrots, celery and parsley and both white and wild rice simmered in savory Swanson® Vegetable Broth."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
  2. Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2008

Excellent recipe, very easy to prepare and came out great. Could be a little better with some extra herbs and spices thrown in though.

Most Helpful Critical Review
Mar 07, 2011

There was no flavor.

Mar 30, 2009

I've made this recipe a few times...The first "as is" and then tinkering with it a bit. Here are the changes that I would recommend: 1.) Use chicken broth instead of vegetable broth - especially if you are using this dish to accompany poultry. 2.) Add 2 chicken boullion cubes when you add the broth. This gives the dish the extra needed flavor. My family loves it - thank you!

Feb 09, 2009

Other reviewers' criticisms of this recipe, that it lacked seasoning, was exactly what I liked about it! I was serving a spicier entree, blackened fish, and wanted a rice dish that was more subtle in flavor than the fish, but that still had a little more flavor and presentation quality than just plain rice. This was perfect! Exactly what I had in mind. Pretty and colorful, delicately flavored, with a pleasant nuttiness from the wild rice, this was the ideal side dish to complement a spicier meat or fish.

Feb 28, 2011

This is a great side dish for fish. It's also a great starting point to add whatever herbs and spices you desire. I added 1 tsp. basil and 1/2 tsp. thyme, as well as salt and pepper. I also used chicken broth. The cooking time and amount of liquid were just right since the wild rice came out nice and tender. One thing the recipe does not mention is that you should always rinse the wild rice before cooking it.

Apr 13, 2009

I love this savory pilaf! It went great with the Cornish game hens I served for Easter dinner. I would have given this 5 stars, but I had to doctor it slightly. The chopped veggies added color and rounded out the texture and flavor. (I chopped up some mushrooms along with the carrots, celery, and onion.) Also, I used chicken broth as per other suggestions. I knew it would be a little too bland, especially from what other reviewers said, so I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. I'll be making this again--a hearty, satisfying, versatile side dish!

Jan 19, 2010

Awesome - I used chicken broth and it was really good. also did 3/4C wild rice and 3/4C white rice. Worked great.

Jun 01, 2009

Excellent rice, everyone enjoyed this one. I put all the vegetables in food processor to make it faster and really get it chopped up. 1-2-3 it was very easy to make, and got requests to have it again. Great flavor. >^..^<


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  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 435 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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