No Fail Simple Wild Rice Pilaf

Happy March everyone !!!   This has been one wildly non existent winter in the Midwest.  We got into the 50s, 60s and 70s in February, so who knows what March will bring.

But what I’m bringing you today is a Wild Rice Pilaf recipe that is a no fail.  Guys, this really is as simple as cooking gets.  The rice pilaf you buy in the store is just jam packed with sodium.  It’s probably worse than the canned soups are.   Plus they just smell bad as they’re cooking too.

Ever since I learned to BAKE my rice a few years ago, like in our very popular Baked Brown Rice recipe, I’ve never looked back.  Boiling rice on the stove has never turned out good for me.  It’s either complete mush or it’s sticky and … well I totally get why people buy the boxed Rice a Roni.


But you don’t have to anymore.  This rice pilaf is fluffy, it’s full of flavor and an awesomely EASY side dish!

I’ve only used vegetable broth with this recipe.  It gives the rice a lot of flavor.  If you are looking for a more mellow behind the scenes kind of rice then I would suggest chicken broth, and of course homemade makes all the difference !  Or a combination of both, even water would work.


No Fail Simple Wild Rice Pilaf


  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Organic Unsalted Butter
  • 1/4 Cup Organic Carrots, finely diced
  • 1/4 Cup Organic Celery, finely diced
  • 1/4 Cup Organic Onion, finely diced
  • 2 cloves Organic Garlic, minced
  • 1 Cup Long Grain White Rice
  • 1/2 Cup Wild Rice
  • 3 Cups Organic Stock (chicken or vegetable)
  • 1 teaspoon sea salt


  1. Preheat the oven to 375 degrees.
  2. In a large skillet heat the oil over low/medium heat. Add the butter and when melted add the carrots, celery and onion to the pan. Season with a little salt and cook over med heat for 3-4 minutes. Add the garlic and rice to the pan and continue cooking, stirring often, for another few minutes
  3. Pour the rice into a 2 qt casserole dish or baking dish
  4. Add the stock and cover with foil
  5. Bake for 60 minutes
  6. Remove from the oven and fluff the rice with a fork and cover with a clean kitchen towel so the rice can continue to steam for 5 min
  7. Serve warm

Recipe Source:
I used all organic ingredients when making this recipe and hope you do too! 

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