There is something about wild rice that just make me think of a hearty meal on a blustery day. It has such a great depth of flavor, without needing too much doctoring to get it there. Wild Rice Pilaf is an amazing side dish to give any weeknight meal a boost.
When looking for a wild rice blend, it can get a little daunting. I, personally, prefer Lundberg’s Wild Rice Blend. It has black, brown, red and wild rice all packed into one blend. If you cannot find that particular brand, look for one that has black (sometimes called forbidden rice) rice in the mix. It has a delicious flavor to it. Red and brown rice also are great additions to this recipes.
I use chicken broth in my rice dishes, because we love the flavor of it. If you prefer to use vegetable broth, it will be very good too. Vermicelli is basically just thin spaghetti cut into 1/2-inch pieces. If you can’t find it, you could create it from thin spaghetti. You could also swap it out for orzo, if that is easier to find.
Now Let’s Get Cookin’!
Wild Rice Pilaf
- ½ cup Butter
- 4 Garlic Cloves minced
- 1 tbsp Dried Minced Onion
- 1 cup Vermicelli
- 2 cup Wild Rice
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1 tsp Pepper
- 5½ cup Broth chicken or vegetable
- 1 cup Parmesan Cheese grated
- In a large saute pan over medium-high heat, add butter. Once melted add garlic and minced onion. Cook for 2 minutes. Then add vermicelli and rice, then toast for 3 minutes.
- Add seasonings and broth. Bring just to a boil and cover pan. Reduce heat to medium and cook for 20 minutes. .
- Remove lid and stir in parmesan until fully incorporated.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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