Wild Rice Pilaf With Baby Carrots

Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 1 Hour


  • 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. 1. Cut off pointed ends of bulbs. Place each bulb on a separate piece of aluminum foil; drizzle with oil. Fold to seal.
  2. 2. Bake at 400° for 30 minutes; cool. Squeeze pulp from garlic cloves.
  3. 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. 4. Bake, covered, at 375° for 50 to 60 minutes or until rice and carrots are tender and liquid is absorbed.
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