A special rice pilaf sports sauteed onion, carrots, celery and parsley and both white and wild rice simmered in savory Swanson® Vegetable Broth.

Allrecipes Member

Recipe Summary

20 mins
50 mins
1 hr 10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.

  • Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.

Nutrition Facts

160 calories; protein 3.6g; carbohydrates 31.4g; fat 2g; sodium 435mg. Full Nutrition

Reviews (82)

Rating: 5 stars
Excellent recipe, very easy to prepare and came out great. Could be a little better with some extra herbs and spices thrown in though. Read More
Rating: 5 stars
I've made this recipe a few times...The first "as is" and then tinkering with it a bit. Here are the changes that I would recommend: 1.) Use chicken broth instead of vegetable broth - especially if you are using this dish to accompany poultry. 2.) Add 2 chicken boullion cubes when you add the broth. This gives the dish the extra needed flavor. My family loves it - thank you! Read More
Rating: 4 stars
Other reviewers' criticisms of this recipe, that it lacked seasoning, was exactly what I liked about it! I was serving a spicier entree, blackened fish, and wanted a rice dish that was more subtle in flavor than the fish, but that still had a little more flavor and presentation quality than just plain rice. This was perfect! Exactly what I had in mind. Pretty and colorful, delicately flavored, with a pleasant nuttiness from the wild rice, this was the ideal side dish to complement a spicier meat or fish. Read More
Rating: 4 stars
This is a great side dish for fish. It's also a great starting point to add whatever herbs and spices you desire. I added 1 tsp. basil and 1/2 tsp. thyme, as well as salt and pepper. I also used chicken broth. The cooking time and amount of liquid were just right since the wild rice came out nice and tender. One thing the recipe does not mention is that you should always rinse the wild rice before cooking it. Read More
Rating: 4 stars
I love this savory pilaf! It went great with the Cornish game hens I served for Easter dinner. I would have given this 5 stars, but I had to doctor it slightly. The chopped veggies added color and rounded out the texture and flavor. (I chopped up some mushrooms along with the carrots, celery, and onion.) Also, I used chicken broth as per other suggestions. I knew it would be a little too bland, especially from what other reviewers said, so I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. I'll be making this again--a hearty, satisfying, versatile side dish! Read More
Rating: 5 stars
Awesome - I used chicken broth and it was really good. also did 3/4C wild rice and 3/4C white rice. Worked great. Read More
Rating: 5 stars
Excellent rice, everyone enjoyed this one. I put all the vegetables in food processor to make it faster and really get it chopped up. 1-2-3 it was very easy to make, and got requests to have it again. Great flavor. >^..^< Read More
Rating: 4 stars
This has great potential but lacks a bit of seasoning, I used chicken broth instead of veggie broth figuring that would help but it wasn't enough. I also added thyme garlic and onion powder. I will have to play with this recipe. Read More
Rating: 5 stars
Perfect blend of flavor and color. To those who thought it too bland, PILAF means rice cooked in seasoned broth. It should be rated for what it is, not criticized for what it isn't. Read More