Curried Wild Rice Pilaf Recipe

Name: Curried Wild Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup wild rice; 1 tablespoon butter; 1 tablespoon extra virgin olive oil; 1 small onion, peeled and thinly sliced; 1 small carrot, peeled and finely chopped; 1/2 medium red bell peppers or 1/2 medium orange bell pepper, finely chopped; 1 stalk celery, finely chopped; 1 -2 clove garlic, finely minced; 1 1/2 teaspoons curry powder (McCormick is nice); 1/2 cup converted rice (Uncle Ben's); 1 roma tomato, peeled and chopped; 1 (14 ounce) can reduced-sodium chicken broth, plus; 1/4 cup water, to equal 2 cups; 1/8 teaspoon ground black pepper (to taste); 1/8 teaspoon salt (to taste)

Servings: persons

1/2 cup wild rice
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 small onion, peeled and thinly sliced
1 small carrot, peeled and finely chopped
1/2 medium red bell peppers or 1/2 medium orange bell pepper, finely chopped
1 stalk celery, finely chopped
1 -2 clove garlic, finely minced
1 1/2 teaspoons curry powder (McCormick is nice)
1/2 cup converted rice (Uncle Ben's)
1 roma tomato, peeled and chopped
1 (14 ounce) can reduced-sodium chicken broth, plus
1/4 cup water, to equal 2 cups
1/8 teaspoon ground black pepper (to taste)
1/8 teaspoon salt (to taste)

1
Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
2
While wild rice is cooking chop vegetables.
3
When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
4
Saute onion and carrot until softened, about 5 minutes.
5
Add bell pepper and celery, saute 3 minutes or until slightly softened.
6
Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
7
Add tomato, broth/water, salt, pepper and partially cooked wild rice.
8
Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
9
Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
10
Prep time includes parboiling the wild rice.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup wild rice, 1 tablespoon butter, 1 tablespoon extra virgin olive oil, 1 small onion, peeled and thinly sliced, and more.

Yes, Curried Wild Rice Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Wild Rice Pilaf

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