Restaurants›Hilltop Retreat›Wild Rice Pilaf Recipe

Wild Rice Pilaf Recipe

Inspired by Hilltop Retreat
Time1h
Serves6

Make Wild Rice Pilaf Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pilaf Base

Aromatics & Vegetables

Add-ins & Finish

Method

Pilaf Base

1

Rinse and measure rice

Place the wild rice blend and long-grain white rice in a fine-mesh sieve. Rinse under cold running water, stirring with your hand, until the water runs clear. Drain well and set aside.

2

Toast rice

In a medium, heavy-bottomed saucepan with a tight-fitting lid, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat until shimmering. Add the rinsed, drained rice and toast, stirring frequently, for 3–4 minutes until some grains turn opaque and smell nutty. Be careful not to brown or burn the rice.

3

Add aromatics

Add the diced onion, carrot, and celery to the pan with the rice. Sauté, stirring often, for 4–5 minutes until the vegetables soften and the onion becomes translucent. Add the minced garlic and sauté for 30–45 seconds until fragrant.

4

Simmer

Pour in 4 cups of low-sodium stock, add 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and stir to combine. Increase heat to bring the mixture to a gentle boil.

5

Cook covered

Once boiling, reduce heat to low, cover tightly, and simmer for 35–40 minutes. Check at 35 minutes: the wild rice grains should be tender and split open, and the white rice cooked through. If the liquid is absorbed but rice is still firm, add up to 1/4 cup hot stock or water, cover and cook another 3–5 minutes.

6

Rest

Remove the pan from heat and let it sit, covered, for 10 minutes to steam. Do not lift the lid during this time.

Add-ins & Finish

7

Fluff and finish

After resting, uncover and add 1 tablespoon butter and the lemon zest. Using a fork, gently fluff the rice to combine the butter and distribute the zest. Taste and adjust salt and pepper as needed.

8

Stir in herbs and nuts

Fold in the chopped parsley and toasted slivered almonds, if using, being careful not to mash the grains. The almonds add texture; if you prefer them warm, toast them in a dry skillet over medium heat for 3–4 minutes until golden before adding.

9

Serve

Transfer to a warmed serving bowl and garnish with a few extra parsley leaves or a light sprinkle of lemon zest. Serve hot as a side to roasted meats, fish, or vegetable mains.