Minnesota Wild Rice Pilaf
The wild rice and mushrooms give this pilaf an earthy flavor that pairs well with duck or pork.
Recipe by Cooking Light October 2000
Sort by:
Newest
Newest
Oldest
01/21/2013
Fabulous. I used 1 cup of wild rice & 1/2 cup basmati brown rice. Only thing I found was rice cooked about 30 minutes faster than listed and needed about 3/4 of a cup less water. But no matter - extremely tasty. A keeper!
11/22/2012
Very tasty recipe! Would definitely make again. I cut down on the cook time by soaking the rice in water about an hour before cooking.
12/24/2008
Very easy side dish because it can be assembled in advance. Used turkey stock rather than chicken broth. Served with CL's Provencal Turkey Breast, so the rice went into the oven when the turkey came out. While it baked, that was just enough time to make the "au jus" and let the turkey rest.
Advertisement