White and Wild Rice Pilaf

67 Reviews

Prep: 20 min
Cook: 50 min
Ready In: 1 hr 10 min

“A special rice pilaf sports sauteed onion, carrots, celery and parsley and both white and wild rice simmered in savory Swanson® Vegetable Broth.” - by Campbell's Kitchen

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, sliced
2 cloves garlic, minced
3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic)
1/2 cup uncooked wild rice
1 cup uncooked regular long-grain white rice
2 tablespoons chopped fresh parsley

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Directions

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.
Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.

Nutrition

Amount Per Serving (8 total)

Calories
160 cal
8%

Carbs
31.4 g
10%

Based on a 2,000 calorie diet

Reviews (67)

Rate This Recipe

FunkySpaceCowboy

Nov. 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. ..." See more"

Alley

Mar. 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..." See more 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

Feb. 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 i..." See moren 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."

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