Grammy's Kitchen · Rice Pilaf · Wild Rice Pilaf
One of 40 rice pilaf recipes we measured
from www.wellplated.com
6 cooks on www.wellplated.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 259% | 259% |
| fat | 15% | 15% |
| vegetables and beans | 109% | 16% |
| aromatics | 44% | 43% |
| salt | 2% | 2% |
| acid | 8% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 185 g | 1 cup dry brown and wild rice blend |
| 28 g | 2 tablespoons unsalted butter |
| 122 g | 2 carrots (peeled and 1/2-inch diced (about 1 cup)) |
| 80 g | 2 stalks celery (1/2-inch diced (about 3/4 cup)) |
| 75 g | 1/2 large yellow onion (1/2-inch diced (about 1 cup)) |
| 6 g | 2 garlic cloves (minced) |
| 3 g | 1/2 teaspoon kosher salt (plus additional to taste) |
| 1 g | 1/4 teaspoon black pepper |
| 480 g | 2 cups vegetable broth or chicken broth |
| 27 g | 1/4 cup chopped pecans |
| 30 g | 1/4 cup slivered almonds (or additional pecans) |
| 72 g | 1/2 cup dried cranberries (I use reduced sugar) |
| 25 g | 1/4 cup chopped fresh parsley |
| 15 g | 1 tablespoon sherry vinegar (or 1 1/2 teaspoons apple cider vinegar) |
Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Our family of 5 enjoyed this. Made this for dinner tonight and we really liked how it turned out. The rice had a great chewy texture, and the toasted nuts and cranberries added a nice contrast. It’s not overly seasoned, which I appreciate. I will definitely ma” — a cook, 5.0★
“I made this to go with baked salmon and it was the perfect side. It’s not too heavy, but it feels filling and wholesome. I used veggie broth and added a pinch more salt at the end. Will definitely keep this one in my rotation.” — a cook, 5.0★