- Submitted by Dahlia
(Wild Rice Pulao)
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Wild Rice is a variety of grass seed that looks similar to a rice grain. It can be used in all recipes as a substitute of rice. Wild Rice has a chewy and nutty texture compared to regular rice.
I got introduced to wild rice during our stay in Minneapolis. We were invited for a Thanksgiving meal by one of our church friends and Wild Rice Pilaf was one of the sides in the huge menu. Along with some turkey or some roasted chicken, it makes a complete meal. After tasting that, I make my own recreation of Wild Rice Pilaf once in a while. My husband and kids love it.
Wild Rice Pilaf is similar to our Desi Pulao. In India we are used to eating high carb meals. So if you can serve this pilaf as a mea by itself. When I do like this, I prefer to add some boneless skinless chicken pieces in the pilaf. Vegetarians can skip the chicken stock and make with plain water or vegetable stock.
Wild Rice is available throughout the year in US and other countries but it is especially popular around the holidays. In India you could buy it online. If you come across wild rice, be sure to try this recipe.
Recipe For Wild Rice Pilaf
Preparation time: 15 minutes
Cooking time: 45 minutes
- Wild Rice - 1 cup
- Basmati Rice - 1/2 cup
- Mushroom - 2 cups (sliced)
- Onion - 1 (Chopped)
- Garlic - 3 cloves (chopped)
- Green Chilies - 2 (Chopped)
- Carrot - 1 big or 2 small (chopped)
- Celery - 1 stalk (Chopped)
- Garam Masala - 1/2 tsp
- Chicken Stock (or plain water) - 3.5 cups
- Olive Oil - 2 tbsp
- Fresh Cilantro (or Parsley or Spring Onions) - 2-3 tbsp (chopped)
- Sliced Almonds - for garnish
- Wash the wild rice and basmati rice together and soak it in some water for about 20 minutes. I usually just soak the rice and prepare the vegetables.
- Take a heavy bottomed pot or a pressure cooker and add some oil. Add the chopped onions, garlic, green chilies, carrots, celery and mushrooms. (You could add other veggies like green peas, broccoli etc. You could also add some boneless chicken pieces.)
- Saute the veggies for 7-8 minutes till it gets slightly roasted.
- Drain the rice and add it to the pot. Saute it for 2-3 minutes with the veggies.
- In the meantime, heat the chicken stock (or plain water) in another sauce pan.
- Pour this chicken stock (or plain water) into the pot with wild rice and veggies.
- Add required salt, pepper and garam masala.
- Bring mixture to a boil and then reduce the heat to medium low. Cover with a lid and let the rice cook for about 30 - 40 minutes. If using a pressure cooker, cook for 3 whistles.
- Once cooked, add the fresh herbs (parsley or spring onions or cilantro), sliced almonds and switch off. Fluff up with a fork and cover again for 5 minutes.
- Garnish with additional almonds and herbs when you serve.
- Fresh fruits like pineapple pieces or pomegranate can be added in the last. This not only makes colorful presentation but also adds a nice taste.
- If I do not have chicken stock, I sometimes add chicken boullion cubes to add some flavour but this is totally optional.
- If you feel the basmati rice get overcooked, you cann add it after 10 minutes. This way the wild rice gets to cook a little longer. I just cook everything together.
Serving Wild Rice Pilaf
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