Grammy's Kitchen · Rice Pilaf · Wild Rice Pilaf
One of 40 rice pilaf recipes we measured
from www.jocooks.com
4 cooks on www.jocooks.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 324% | 259% |
| fat | 15% | 15% |
| vegetables and beans | 55% | 16% |
| aromatics | 81% | 43% |
| salt | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 185 g | 1 cup wild rice blend (rinsed well) |
| 600 g | 2 1/2 cup vegetable broth (low sodium) |
| 14 g | 1 tablespoon olive oil |
| 14 g | 1 tablespoon butter (unsalted) |
| 150 g | 1 medium onion (chopped) |
| 61 g | 1 medium carrot (diced) |
| 40 g | 1 stalk celery (diced) |
| 72 g | 1/2 cup dried cranberries |
| 54 g | 1/2 cup pecans (chopped, or walnuts) |
| 25 g | 1/4 cup fresh parsley (chopped) |
| salt and pepper (to taste) |
Method: 7 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I needed a gluten-free side and saw this recipe. I made substitutions in order to use what I had on hand. So I used all wild rice cooked in chicken broth and substituted diced yellow pepper for the celery. I added some minced garlic to the sauteed vegetables ” — a cook, 5.0★
“loved the added walnuts as they are my favorite . I know wild rice as I have harvested it myself and always have lots on hand. they do take an over night soak to shorten their cooking time so take that into consideration” — a cook, 4.0★