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Top down shot of a wooden spoon sticking out of a pan of wild rice pilaf with carrots, celery and chopped parsley.

Wild Rice Pilaf

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


A delicious and easy Wild Rice Pilaf recipe that is the perfect side dish for any holiday or special occasion. Packed with flavor!


  • 1 cup wild rice blend
  • 3 cups chicken broth
  • 3 tablespoons butter (reg or dairy-free)
  • 1 small sweet yellow onion, diced
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, sliced or half-moons
  • 1 cup shaved brussel sprouts
  • 1 cup mushrooms, sliced
  • 1 tablespoon soy sauce (sub Tamari if gluten-free)
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon lemon zest
  • 1 teaspoon Italian seasoning
  • kosher salt and ground black pepper, to taste
  • optional add-ins: dried cranberries or chopped pecans 
  • for serving: fresh chopped parsley


  1. Add wild rice blend and chicken broth to a medium saucepan. Bring to a boil, then simmer and cover, 15 minutes. Remove from heat, leave covered, 10 minutes. Fluff with fork.*
  2. Bring a large braiser or large skillet to medium-high heat. Add butter and let melt, swirl to coat the pan. Add onion and move around pan until they soften, approx. 2 minutes.
  3.  Add carrots, celery, and brussel sprouts. Move around pan 7-10 minutes. Add mushrooms and move around pan until all the vegetables are soft, but firm and cooked through (add additional butter, as needed if pan gets dry). 
  4. Add in cooked rice, soy sauce, worcestershire, lemon zest, Italian seasoning, salt, and pepper to taste. Option to add any dried cranberries or pecans (if using). 
  5. Stir and taste. Adjust any seasoning, as desired. 
  6. Serve immediately with fresh chopped parsley. 


  • Cooking Wild Rice: timing here may depend on the brand, so check the package instructions and defer to that, if the cook time differs. You can also use canned, cooked wild rice if you want, you will need about 3 cups or so.
  • Gluten-Free: use Tamari instead of soy sauce.
  • Dairy-Free: use a dairy-free butter (vegan butter) or olive oil instead of regular butter.
  • Storage: store leftovers in an airtight container in the fridge for up to 4 days.


  • Serving Size: 6 oz
  • Calories: 89
  • Sugar: 1.6 g
  • Sodium: 282.5 mg
  • Fat: 3.2 g
  • Carbohydrates: 12.8 g
  • Protein: 3.1 g
  • Cholesterol: 8.9 mg