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Wild Rice Pilaf

User Rating 4 Star Rating (1 Review)


Wild rice pilaf with chopped vegetables and slivered almonds.

Cook Time: 40 minutes

Total Time: 40 minutes


  • 1/4 cup butter
  • 1 cup raw wild rice
  • 1/2 cup chopped onion
  • 3/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 cup sliced mushrooms
  • 3 cups chicken broth
  • 1/4 teaspoon poultry seasoning
  • salt and pepper to taste
  • 1/4 cup toasted slivered almonds*


Melt butter in a large heavy skillet. Sauté wild rice, onion, celery, carrots, and mushrooms until vegetables are golden brown. Add chicken broth and poultry seasoning. Cover and simmer for 30 to 40 minutes, until rice is tender. Taste and add salt and pepper. Top with toasted slivered almonds just before serving.
Serves 4.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
A Big Hit!, Member AndreaG.

I made this side with homemade chicken kiev and it everyone absolutely loved it! One hint: mine took at least 30 minutes longer than recommended on the recipe to cook. Make sure you leave enough time for it to get completely done, you can always remove from heat and leave the cover on to keep it warm.

12 out of 12 people found this helpful.

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