Brown Wild Rice Pilaf 2017-01-28T09:36:22-05:00

Brown Wild Rice Pilaf


Boil wild rice in two cups water about 50 minutes until tender.

Meanwhile, place brown rice and 4 cups broth in separate pot and bring to boil, then reduce to low heat, cover, and cook for 50 minutes or until done.

Pour olive oil into sauté pan.

When pan is hot, add onion, celery, and mushrooms, and cook for about 5 minutes. Add parsley and sage, garlic if using, and sprinkling of salt and pepper, then continue cooking until vegetables are soft.

Mix both rices and vegetable mixture, add more vegetable broth if it is too dry, reheat if necessary, and serve.

Yields 12 servings.


This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions. Learn more about our services.


  • ½ cup wild rice
  • 2 cups brown rice (brown jasmine rice is great)
  • 4 ½ cups vegetable or chicken broth
  • 3-5 leaves fresh sage, finely chopped
  • ⅓- ½ cup chopped fresh parsley
  • salt and pepper, to taste
  • 2 Tbsp olive oil
  • 1 onion, chopped (or onion and
    one shallot)
  • 3 stalks celery, sliced
  • 5 mushrooms, sliced
  • 1 clove minced garlic (optional)

Nutrition Facts

  • Serving ½ cup
  • Calories 181.0
  • Total Fat (g) 3.8
    • Saturated Fat (g) 0.67
    • Trans Fat (g) 0.0
  • Carbohydrates (g) 31.9
    • Fiber (g) 1.93
    • Sugar (g) 1.4
  • Protein (g) 5.59
  • Cholesterol (mg) 0
  • Fiber (g) 1.93
  • Sodium (mg) 63.4