Wednesday, July 25, 2012

Brown and Wild Rice Pilaf

For the last few years I've been buying preseasoned dry pilaf mix in the bulk food section of the local grocery store which I really enjoyed. I thought it would be fun to recreate it from scratch but never really took the time till recently I found a similar recipe at It tastes just like the mix that I buy and I have the satisfaction of knowing exactly what's in it. ☺ I changed a few ingredients of the recipe to suit my tastes and was happy with the end result. I hope you enjoy it too!

2 Tablespoons light olive oil
1 small onion, diced
½ cup button mushrooms, halved  then sliced thin
2 cloves garlic, minced
¼ cup celery, chopped
¼ cup fresh parsley, chopped
1 teaspoon each dried thyme and rosemary
2 cups brown and wild rice mixed
4 cups vegetable broth

diced baby carrot, enough to add color
diced red bell pepper, enough to add color

In a large pot (I used my dutch oven), heat the olive and saute the onion until it's soft. Add the mushrooms, garlic, and celery and saute until mushrooms are cooked.
Add the parsley and dried herbs and stir to blend. Add rice and stock and give it another stir.Bring to a boil, reduce heat and simmer, partially covered, and cook for 40-50 minutes or until rice is tender. Mine took only 40 minutes before the liquid was gone so I turned the heat off and added the carrot and red bell pepper for the last 10 minutes and just let those steam till they were tender. It was/is delicious!

Have a wonderful Wednesday!



  1. This sounds so good! We love rice around here and I would love to make my own.

  2. Mmmm. It looks and sounds delicious.

  3. yum! I'm sure it's healthier since there aren't any extras in it you don't need! It's pretty, too!