Wild Rice Pilaf
This simple and easy Wild Rice Pilaf is a tasty side dish that pairs well with a wide variety of side dishes!
- 1 tablespoon olive oil
- ¾ cup chopped onion
- ¾ cup diced celery
- ¾ cup diced carrots
- 2 garlic cloves, minced
- ¾ cup uncooked long-grain brown rice, (not the quick-cooking kind)
- ¾ cup uncooked wild rice blend, (or wild rice - I used a blend, it’s much easier to find)
- 3 ½ cups chicken broth or vegetable broth, (I often make my own broth using Better Than Bouillon)
- 1 tablespoon fresh parsley, chopped
Drizzle the olive oil in a large sauté pan or skillet that has a lid and bring over med-high heat. When the oil is hot, add the onion, celery and carrots and stir together. Spread the mix out in the pan and cook, stirring occasionally, for 5-6 minutes until the onion is translucent and the vegetables are softer. Add the minced garlic and stir. Cook for another 30-60 seconds. Add the rice and stir together to mix. Cook for another minute to toast the rice a bit.
Pour in the broth, stir, and raise heat to bring to a boil. Cover the pan with a lid and reduce the heat to low. Simmer on low for 45 minutes until the rice is tender and the broth is absorbed. Uncover, fluff the rice and sprinkle the parsley over top to garnish.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (2/3 cup) serving:
159 calories, 30 g carbs, 2 g sugars, 3 g fat, 0 g saturated fat, 4 g protein, 3 g fiber, 359 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
4 per (2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Adapted from Campbells and Simply Whisked