READY IN ABOUT 1¼ hrs

White and Wild Rice Pilaf

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

Directions

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.
Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.

Kitchen-Friendly View

PREP 20 mins
COOK 50 mins
READY IN 1 hr 10 mins

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.

—FunkySpaceCowboy

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Most Helpful Critical Review

Mar 07, 2011

There was no flavor.

—hrubyhouse

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94 Ratings

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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!

—Alley

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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.

—naples34102

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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.

—Dianne

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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!

—RCKim

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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.

—Jerryd

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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. >^..^<

—ROSIE-0-TOOLE

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Nutrition

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.

Nutritional Information

White and Wild Rice Pilaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 160
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.3g 2 %
Cholesterol 0mg 0 %
Sodium 435mg 17 %
** Potassium 188mg 5 %
Total Carbohydrates 31.4g 10 %
Dietary Fiber 1.9g 8 %
Protein 3.6g 7 %
Sugars 3g
** Vitamin A 63 %
** Vitamin C 7 %
** Calcium 3 %
** Iron 14 %
** Thiamin 18 %
** Niacin 20 %
** Vitamin B6 9 %
** Magnesium 10 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.