This savory wild rice pilaf recipe is so delicious I usually eat half of it while I’m making a stir-fry to go on top of it. No kidding! If you want to make rice to go with any dish, but want something a little more special than just plain brown rice, try this! If you are trying to reduce salt in your diet you can leave out the salt in this recipe, this seasoning mix still gives you a really flavorful pilaf.
You can also make it with just brown rice if you don’t have wild rice available, just use 2 cups of brown rice.
This cooks just like brown rice. I cook it in my 6-cup rice cooker, and it comes out perfect, but you can also cook it in a saucepan. What I like about the rice cooker is that you just set it up and it manages itself.
1-1/2 cups brown rice
1/2 cup wild rice
4 cups water
1 bay leaf
1 tbsp Kirkland Organic No Salt Seasoning
1/2 tsp garlic powder
1/2 tsp Herbamare Seasoning salt, or sea salt to taste
2 tablespoons extra virgin coconut oil or butter
If you’re using a rice cooker add all ingredients except for the coconut oil/butter, turn on your rice cooker as per instructions and come back when it’s finished.
If you’re using a saucepan add all ingredients except the coconut oil/butter and put over a high heat. Once the rice starts to boil, turn down the heat, cover and simmer it for about 45 minutes or until all the water is absorbed. Turn the heat off and covered for 5-10 minutes.
Once the rice is cooked, but while it’s still warm add the coconut oil or butter and stir it in with a fork, fluffing the rice at the same time. If you find the bay leaf when you’re doing this remove it.
That’s it, ready to serve or eat as is.
Where to find the special ingredients in this recipe:
[Kirkland Organic No-Salt Seasoning]