Wild Rice Pilaf With Baby Carrots

Spinach-and-Herb Stuffed Pork Recipe
Photo: Will Dickey

Recipe from

Southern Living

Recipe Time

Prep: 35 Minutes
Bake: 1 Hours


2 garlic bulbs
1 tablespoon olive oil
1 (6-ounce) package wild rice, uncooked
2 cups long-grain rice, uncooked
5 cups water
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground pepper
1 (16-ounce) package baby carrots
1/4 cup butter or margarine, cut into pieces


1. Cut off pointed ends of bulbs. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.

2. Bake at 400° for 30 minutes; cool. Squeeze pulp from garlic cloves.

3. Stir together garlic pulp, wild and long-grain rice, and next 4 ingredients in a 13- x 9-inch dish; add baby carrots, and top with butter.

4. Bake, covered, at 375° for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.

July 2008
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