Herbed Wild and Brown Rice Pilaf with Toasted Almonds
This delightful Herbed Wild and Brown Rice Pilaf is a flavorful and wholesome dish that brings together the earthiness of wild rice and the nuttiness of brown rice, making it a perfect accompaniment to any meal. With a medley of sautéed onions, garlic, mushrooms, bell peppers, and celery, this pilaf is not only vibrant but packed with nutrients. The addition of toasted almonds and fresh parsley adds a delightful crunch and freshness, elevating this simple dish to a satisfying one-dish meal. Ideal for busy weeknights or as a make-ahead option for gatherings, this pilaf freezes beautifully, allowing you to enjoy its rich flavors anytime.
8-10
Servings
N/A
Calories
14
Ingredients
Ingredients
Wild Rice
1/2 cup (uncooked)
Vegetable Broth
2 3/4 cups
Brown Rice
3/4 cup (uncooked)
Onion
1 (diced)
Garlic Cloves
4 (minced)
Olive Oil
2 tablespoons
Mushrooms
8 ounces (sliced)
Celery Ribs
2 (chopped)
Bell Pepper
1/2 (chopped (preferably red))
Italian Seasoning
1 teaspoon
Paprika
1/2 teaspoon
Salt and Pepper
to taste
Fresh Parsley
1/3 cup (chopped)
Slivered Almonds
1/3 cup (toasted)
Instructions
1
In a large saucepan, bring the vegetable broth to a boil. Add the uncooked wild rice, cover, and reduce the heat. Cook for 15 to 20 minutes until the wild rice begins to soften.
2
Once the wild rice has partially cooked, add the uncooked brown rice to the saucepan. Cover again and simmer on low heat for an additional 45 minutes, or until both types of rice are tender and the broth is absorbed.
3
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until the onions are golden brown and fragrant, about 5–7 minutes.
4
Add the sliced mushrooms, chopped bell pepper, and chopped celery to the skillet, along with the Italian seasoning and paprika. Sauté for another 5 to 8 minutes until the mushrooms are tender and the vegetables are slightly softened, adding more oil or a splash of broth as needed to prevent sticking.
5
In a small nonstick frying pan over medium heat, toast the slivered almonds for 2 to 3 minutes. Shake the pan frequently and watch carefully to prevent burning; they should be golden brown and aromatic.
6
Once both the rice and vegetable mixtures are cooked, combine them in the skillet with the sautéed vegetables. Stir in the fresh parsley and toasted almonds, mixing well to ensure everything is evenly distributed. Cook for an additional minute just to heat through.
7
Serve warm as a side dish or as a light entree, garnished with extra parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herbed Wild and Brown Rice Pilaf?
It is a flavorful and wholesome dish that combines the earthiness of wild rice with the nuttiness of brown rice, mixed with sautéed vegetables and toasted almonds.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable broth and plant-based ingredients.
Is this dish gluten-free?
Yes, both wild rice and brown rice are naturally gluten-free, making this a suitable dish for those with gluten sensitivities.
Can I freeze this rice pilaf?
Yes, this pilaf freezes beautifully, making it an excellent option for make-ahead meals.
How many servings does this recipe provide?
This recipe makes approximately 8 to 10 servings.
What types of rice are used?
The recipe calls for 1/2 cup of uncooked wild rice and 3/4 cup of uncooked brown rice.
How long does it take to cook the rice?
The wild rice is partially cooked for 15-20 minutes, then the brown rice is added and simmered for an additional 45 minutes.
What vegetables are included in the pilaf?
The dish features onions, garlic, mushrooms, red bell pepper, and celery.
How do I toast the slivered almonds?
Toast them in a small nonstick frying pan over medium heat for 2 to 3 minutes, shaking frequently until golden brown.
What seasonings are used?
The recipe uses Italian seasoning, paprika, salt, pepper, and fresh parsley.
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute vegetable broth with chicken broth if you do not require the dish to be vegetarian.
What is the role of the fresh parsley?
Fresh parsley adds a burst of freshness and color to the dish just before serving.
Do I need to cook the rice separately from the vegetables?
Yes, the rice is simmered in broth while the vegetables are sautéed in a separate skillet before being combined.
How much vegetable broth is needed?
The recipe requires 2 3/4 cups of vegetable broth.
Can I substitute the mushrooms?
Yes, if you don't like mushrooms, you can omit them or replace them with other vegetables like zucchini or carrots.
Is this recipe good for meal prep?
Absolutely, it is mentioned as an ideal make-ahead option that stores and reheats well.
How do I prevent the almonds from burning?
Watch them carefully and shake the pan frequently, as they can go from toasted to burnt very quickly.
What kind of oil is used for sautéing?
The recipe calls for 2 tablespoons of olive oil.
Should the wild rice be cooked before the brown rice?
Yes, the wild rice takes longer to cook, so it is boiled first for about 15-20 minutes before adding the brown rice.
Can I serve this as a main course?
Yes, it can be served as a light entree or a hearty side dish.
What preparation is needed for the garlic?
The 4 garlic cloves should be minced before sautéing.
What should the texture of the vegetables be?
The vegetables should be sautéed until they are tender and slightly softened.
Can I use a different color bell pepper?
Yes, while red is preferred for color and sweetness, any color bell pepper will work.
How much Italian seasoning is required?
The recipe calls for 1 teaspoon of Italian seasoning.
Is this recipe vegan?
Yes, based on the ingredients list including vegetable broth and olive oil, this recipe is vegan-friendly.
What if the vegetables start sticking to the pan?
You can add more olive oil or a splash of broth to the skillet to prevent sticking while sautéing.
How much paprika is in the recipe?
The recipe uses 1/2 teaspoon of paprika.
What type of mushrooms should I use?
The recipe specifies 8 ounces of sliced mushrooms; button, cremini, or shiitake would work well.
How do I finish the dish?
Combine the cooked rice with the sautéed vegetables, stir in the parsley and almonds, and heat through for one minute.
How much onion is used?
The recipe uses one medium onion, diced.