White and Wild Rice Pilaf

White and Wild Rice Pilaf

78
Campbell's Kitchen 0

"A special rice pilaf sports sauteed onion, carrots, celery and parsley and both white and wild rice simmered in savory Swanson® Vegetable Broth."

Ingredients 1 h 10 m {{adjustedServings}} servings 160 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
  2. Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.
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Reviews 78

  1. 116 Ratings

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FunkySpaceCowboy
11/2/2008

Excellent recipe, very easy to prepare and came out great. Could be a little better with some extra herbs and spices thrown in though.

Alley
3/30/2009

I've made this recipe a few times...The first "as is" and then tinkering with it a bit. Here are the changes that I would recommend: 1.) Use chicken broth instead of vegetable broth - especially if you are using this dish to accompany poultry. 2.) Add 2 chicken boullion cubes when you add the broth. This gives the dish the extra needed flavor. My family loves it - thank you!

naples34102
2/9/2009

Other reviewers' criticisms of this recipe, that it lacked seasoning, was exactly what I liked about it! I was serving a spicier entree, blackened fish, and wanted a rice dish that was more subtle in flavor than the fish, but that still had a little more flavor and presentation quality than just plain rice. This was perfect! Exactly what I had in mind. Pretty and colorful, delicately flavored, with a pleasant nuttiness from the wild rice, this was the ideal side dish to complement a spicier meat or fish.