• Cooking Time: 45 minutes
  • Servings: 6-8
  • Preparation Time: 15-20 minutes
  • 1 T. olive oil
  • 1 large onion, chopped
  • 1 c. carrot, chopped
  • 1 c. celery, sliced
  • 2 garlic cloves, minced
  • ½ c. uncooked wild rice
  • 2 14 oz. cans vegetable or chicken broth
  • 1 c. uncooked jasmine rice
  • 2 T. fresh parsley, chopped
  1. Wild rice takes a long time to cook until tender, so it is best to soak it overnight in hot water. Drain well before proceeding. Heat oil in a large pan, add onion, carrots, celery, and garlic; cook until tender. Add wild rice and broth. Heat to boiling, cover, turn heat to low and cook for 25 minutes. Add white rice, cover and cook on low for an additional 20 minutes or until done, adding additional water if needed. Stir in parsley before serving.
I love wild rice pilaf and used to purchase Uncle Ben’s all the time. But after Celiac I couldn’t find any wild rice mixes, so we make our own that is GF and delicious.