Recipe by Campbell's Kitchen
"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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3 1/2 cups
Swanson® Vegetable Broth (regular or Certified Organic)
uncooked wild rice
uncooked regular long-grain white rice
chopped fresh parsley
Excellent recipe, very easy to prepare and came out great. Could be a little better with some extra herbs and spices thrown in though.
There was no flavor.
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.
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!
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.
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!
Awesome - I used chicken broth and it was really good. also did 3/4C wild rice and 3/4C white rice. Worked great.
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. >^..^<
* Percent Daily Values are based on a 2,000 calorie diet.
White and Wild Rice Pilaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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