This is such a simple recipe for wild rice pilaf and so, so delicious. It pairs well with just about any robust meat, poultry, game or salmon.
Wild Rice Pilaf
- 1 C raw wild rice about 3 C cooked
- 8 T 1 stick unsalted butter
- ¼ C finely minced carrots
- ¼ C finely minced shallots
- 1 C raw long grain white rice
- 2 ½ C chicken stock
- 1 bay leaf broken in half
- ½ t dried thyme
- ½ t kosher salt more if needed
- Freshly ground pepper to taste
- 1 C toasted pine nuts
Cook the wild rice in boiling water to cover for 8 to 10 minutes, and drain well.
Melt the butter in a large heavy casserole over medium heat. Add the carrots and shallots and sauté, stirring constantly, 4 to 5 minutes. Add the wild rice and white rice, and stir until the grains are coated with butter. (This dish can be prepared several hours ahead to this point, covered and kept in the fridge.)
When you are ready to bake the pilaf, preheat the oven to 350°F.
Add the stock, bay leaf, thyme, ½ teaspoon salt, and a few grindings of pepper to the casserole. Bring the mixture to a simmer on top of the stove, then cover it tightly and transfer to the oven.
Bake the pilaf until all liquid has been absorbed and the rice is tender, 35 to 40 minutes. Check for seasoning and add more salt and pepper if needed. Stir in the pine nuts and serve.