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Supersavory Wild Rice Pilaf

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 30 mins
Total time 1 hr, 40 mins
Yield

Serves 10 (serving size: about 2/3 cup)

From the Kitchen of…Ann Taylor Pittman, Executive Food Editor "This pilaf was always on the Taylor Thanksgiving table. I would joke that it was my Korean mom's way of sneaking some form of rice into the meal. What she served came from a box, though, and was crazy high in sodium."

Ingredients

  • 3 tablespoons butter
  • 3 cups finely chopped onion
  • 6 garlic cloves, minced
  • 1 1/2 cups uncooked wild rice
  • 1 cup uncooked long-grain brown rice
  • 1 1/2 tablespoons chopped fresh thyme
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1/2 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 219
  • fat 4.4 g
  • satfat 2.4 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 8 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 9 mg
  • iron 1 mg
  • sodium 329 mg
  • calcium 39 mg

How to Make It

  1. Melt butter in a large Dutch oven over medium-low heat. Add onion; cook 8 minutes. Add garlic; cook 4 minutes, stirring occasionally. Increase heat to medium-high. Add rices and thyme; cook 1 minute, stirring frequently. Stir in stock, salt, pepper, and bay leaves; bring to a boil. Reduce heat to low, cover, and simmer 1 hour or until rice is tender (do not stir). Remove pan from heat; let stand 10 minutes. Remove bay leaves; discard. Fluff rice mixture with a fork. Gently stir in parsley.