Brown and Wild Rice Pilaf

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Ready In:
1hr 15mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cook and stir in brown rice, wild rice, onion and celery in margarine until onion is tender.
  • Stir in mushrooms, sage, marjoram, thyme and stock.
  • Heat to boiling, stirring occasionally.
  • Pour into ungreased 1 1/2-quart casserole.
  • Cover tightly.
  • Bake in 350-degree oven until all liquid is absorbed, about 1 hour.

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Reviews

  1. I made this tonight, and all in all, it turned out well...however I had to adjust to make it work. It seemed like an awful lot of water for that much rice. As another reviewer said, more like 2 1/2 makes sense, otherwise it would have been mushy. I doubled the recipe and used 6 cups of veggie stock. I felt it was still going to be too soggy, so I added about 1/2 a cup of pearl barley. I also found the first direction a bit confusing, especially if you're new to cooking rice. I sauteed the onion (with garlic) and celery (in olive oil), then added the mushrooms and herbs, let that saute a bit before adding the rice and finally the stock. Flavour was good - all depending on your stock, you may need to add salt and/or pepper. Thanks Dancer...!
     
  2. This was so good that it disappeared quickly with only 5 people eating. I left out the mushrooms for diet restriction reasons and added some chopped carrots in their place. I also needed to cook it a bit longer (another 15 or 20 minutes). Full of flavor and nice texture variety. — Jun 25, 2004 (revision: I have now fixed this a number of times and find that 2 cups of chicken stock is enough. I cook it all stovetop rather than using the oven. 45 minutes is usually enough to absorb all the liquid; no mushy brown rice and the wild rice is nicely crunchy) — 5/27/06 Today I tried putting all the ingredients in my crockpot on low. It was perfectly done in 5 hours.
     
  3. Good flavor. I used only 2 c liquid and sauteed only the vegs first, in only 2 T olive oil. I also took someone else's advice and made it cooktop. Good texture resulted. But I guess this was a totally different recipe, then. Paired w/ Recipe #88931.
     
  4. We loved this. I am about to make it for the second time and see that I didn't review it the first time. I had no problems with it I cut the recipe in half for two of us. Left out mushrooms because I was out, but everything else according to recipe. Liquid was all absorbed in the correct time. Wild rice and brown rice were done at the same time, etc. Delicious.
     
  5. I changed a couple of things- 1T of butter instead of margarine, dried porcini muc=shrooms instead of button mushrooms, extra sage, and 2 1/2 cups of stock. DH said it had no flavor. I liked it, but thought it neded salt. I'm going to make it again, but I'll add a bunch of salt and pepper, and maybe play with the herbs a bit. Good basic recipe for cooking the rice, but definately needs work.
     
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Tweaks

  1. I changed a couple of things- 1T of butter instead of margarine, dried porcini muc=shrooms instead of button mushrooms, extra sage, and 2 1/2 cups of stock. DH said it had no flavor. I liked it, but thought it neded salt. I'm going to make it again, but I'll add a bunch of salt and pepper, and maybe play with the herbs a bit. Good basic recipe for cooking the rice, but definately needs work.
     
  2. I made this almost exatly as listed above, using butter instead of margarine and kept in mind the other post, so cooked it a bit longer. The flavor was excellent, that's why I gave it several stars. But the texture was not good at all. It was mushy. I ended up cooking it for about 1 hour 25 minutes. There was still liquid in it, so I let it sit overnight so the rice would absorb all the liquid. This morning the brown rice was all stuck together, not flaky like the pilaf you get a resturants. I'd use the seasonings as a base for another pilaf recipe, but probably won't use the rest of the recipe again.
     

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