Long Grain and Wild Rice Pilaf

May 9, 2010 / By Foodland

Long Grain and Wild Rice Pilaf

A nice compliment to almost any dish
Course Side Dish
Servings 4 Servings


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 0.25 cup green onion, sliced
  • 1 cup long grain-wild rice blend, rinsed and drained
  • 2.5 cups chicken broth, or water
  • 1 large carrot, julienned or shredded
  • 1 grated zest of orange
  • 1 juice of orange
  • 0.5 cup dried cranberries
  • 2 tablespoons parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • 0.75 cup sliced almonds, lightly toasted


  1. Melt butter and olive oil together in a medium sauce pan over medium heat.
  2. Add the green onion and cook for 2 minutes to soften.
  3. Add in the rice and coat with the butter and oil.
  4. Cook rice until well coated and has a slightly nutty aroma.
  5. Stir in the broth, carrot, orange zest, juice and 1/4 cup of the cranberries.
  6. Bring to a low simmer and let cook for 20 minutes.
  7. Once the liquid is completely absorbed and the rice is tender, mix in the parsley, thyme and remaining cranberries (you may adjust seasoning with salt and pepper).
  8. Just before serving, fold in half the almonds and sprinkle the rest on the top for garnish.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!