Wild Rice Pilaf

Wild Rice Pilaf

This is a wonderful recipe that is the perfect accompaniment to any meal. This recipe is taken from one of my favorite cookbooks, “Cooking With Laura,” by Laura Vitale. 

Wild Rice Pilaf


  • 1 tablespoon of olive oil
  • 1 tablespoon of unsalted butter or margarine
  • 1 shallot, diced
  • 6 ounces of cremini mushrooms, coarsely chopped
  • 1/2 teaspoon of salt
  • 1/4 cup of dry white wine, such as pinot grigio
  • 1 cup of wild rice
  • 3 cups of low sodium chicken broth
  • 1 teaspoon of poultry seasoning
  • 1/2 cup of long-grain white rice
  • salt and freshly ground black pepper


  1. Put a 3-quart saucepan over medium heat. Add the oil and butter or margarine and let them get hot.
  2. Add the shallot, celery, carrot, mushrooms, and salt. Cook, stirring frequently, until the vegetables soften, 5-7 minutes.
  3. Add the wine to the pan and simmer, stirring until it has mostly evaporated.
  4. Add the wild rice, stirring to coat the grains with the vegetable.
  5. Add the broth and poultry seasoning.
  6. Bring the mixture to a boil, cover, reduce the heat to medium-low and simmer for 25 minutes.
  7. Stir in the white rice, cover, and cook until all the rice is tender about 20 minutes.
  8. Fluff the rice with a fork, add salt and pepper to tasted and serve. 

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Lesley Wolman

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