Loaded Brown and Wild Rice Pilaf Recipe

Name: Loaded Brown and Wild Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light margarine; 12 small onion, finely chopped; 3 garlic cloves, finely chopped; ¼ cup red bell pepper, finely chopped; 1 small carrot, peeled and finely, chopped; 1 cup green beans, chopped into bite size pieces; ¼ cup flat leaf parsley, chopped; ¾ cup brown rice; ¼ cup wild rice; ¾ cup of low sodium black beans, drained and rinsed; ¾ cup of low sodium pigeon peas, drained and rinsed; 1 tablespoon of sodium free chicken broth seasoning; ¼ teaspoon Mrs. Dash table blend seasoning; 1 ½ cups boiling water

Servings: persons

2 tablespoons light margarine
12 small onion, finely chopped
3 garlic cloves, finely chopped
¼ cup red bell pepper, finely chopped
1 small carrot, peeled and finely, chopped
1 cup green beans, chopped into bite size pieces
¼ cup flat leaf parsley, chopped
¾ cup brown rice
¼ cup wild rice
¾ cup of low sodium black beans, drained and rinsed
¾ cup of low sodium pigeon peas, drained and rinsed
1 tablespoon of sodium free chicken broth seasoning
¼ teaspoon Mrs. Dash table blend seasoning
1 ½ cups boiling water

1
Preheat oven to 350 degrees.
2
Melt margarine in a sauce pan that has a tight fitted lid over med-high heat.
3
Add onion and garlic and saute for 3 minutes, stirring occasionally.
4
Add the rice and stir to coat.
5
Add the boiling water, Mrs Dash and Broth Seasoning.
6
Stir to combine.
7
Place lid on pot and raise temperature to high and bring the rice mixture to a boil.
8
Remove rice from heat and transfer to a oven proof dish that is big enough for the rice.
9
Cover tightlyh with 2 pieces of foil.
10
Place the dish in oven on the middle rack.
11
Bake for 1 hour or until all liquid has evaporated.
12
remove the dish from the oven and allow to sit for 5 minutes.
13
Fluff with a fork.
14
For the Vegetables.
15
While the rice is cooking, steam the carrots and green beans and saute the red peppers.
16
combine the green beans, carrots, red peppers and both beans.
17
Set aside.
18
Once the rice has finished cooking and it has set for the alloted time, stir in the vegetable/bean mixture and chopped parsley.
19
Enjoy.

1266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 tablespoons light margarine, 12 small onion, finely chopped, 3 garlic cloves, finely chopped, ¼ cup red bell pepper, finely chopped, and more.

Yes, Loaded Brown and 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.

That's it — enjoy your meal!

Loaded Brown and Wild Rice Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions