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Wild Rice Pilaf With Baby Carrots Photo by: Photo: Will Dickey

Wild Rice Pilaf With Baby Carrots

Southern Living JULY 2008

  • Yield: Makes 8 servings
  • Prep time:35 Minutes
  • 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. 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.


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Wild Rice Pilaf With Baby Carrots recipe