March 8, 2019

Brown Wild Rice Pilaf

Brown Wild Rice Pilaf


  • ½ cup wild rice
  • 2 cups brown rice (brown jasmine rice is great)
  • 4 ½ cups vegetable or chicken broth
  • 3-5 leaves fresh sage, finely chopped
  • ⅓-½ cup chopped fresh parsley
  • salt and pepper, to taste
  • 2 tablespoon olive oil
  • 1 onion, chopped (or onion and one shallot)
  • 3 stalks celery, sliced
  • 5 mushrooms, sliced
  • 1 clove minced garlic (optional)


Boil wild rice in two cups water about 50 minutes until tender.

Meanwhile, place brown rice and 4 cups broth in separate pot and bring to boil, then reduce to low heat, cover, and cook for 50 minutes or until done.

Pour olive oil into sauté pan.

When pan is hot, add onion, celery, and mushrooms, and cook for about 5 minutes. Add parsley and sage, garlic if using, and sprinkling of salt and pepper, then continue cooking until vegetables are soft.

Mix both rices and vegetable mixture, add more vegetable broth if it is too dry, reheat if necessary, and serve.

Yields 12 servings.

Nutrition Facts

Serving ½ cup

  • Calories 181.0
  • Total Fat: 3.8 grams
    • Saturated Fat: 0.67 grams
    • Trans Fat: 0.0 grams
  • Carbohydrates: 31.9 grams
    • Fiber: 1.93 grams
    • Sugar: 1.4 grams
  • Protein: 5.59 grams
  • Cholesterol: 0 milligrams
  • Fiber: 1.93 grams
  • Sodium: 63.4 milligrams

This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

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