For the record, I have no clue if this is actually a ‘pilaf’ or not. No idea. But it sounds good. 

There are two drawbacks to wild rice: it can be pricey, and it takes about 45 minutes to cook. If you can find some on sale, and have an hour to kill, then let’s do this. Eye of the tiger, people. 

My only real tip for this recipe is to use a homemade chicken or beef stock if you can. The flavor it gives to the rice is amazing. It’s cheaper to make your own stock than it is to buy it, there’s no freaky preservatives in it, and it’s far superior to what you can buy. But if store-bought is all you have, it’ll do. When I took these photos, I used a nice fatty beef stock.

You can make this pilaf two ways – either the way I describe below, or you can cook the rice and vegetables separately, then combine them just before serving. You can also add different vegetables – use whatever you have on hand. Celery and mushrooms are good additions. 

Wild Rice Pilaf

3 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
1 medium carrot, peeled and grated
Salt, pepper
1 cup wild rice, rinsed under cold water to remove any debris
3 cups good chicken or beef stock 
1/2 teaspoon fresh thyme

Heat the olive oil in a 3 quart saucepan over medium high heat. Add the onion, garlic, and carrot. Season lightly with salt and pepper. Saute until tender, about 5 minutes.

Add the rice, cook another 2 minutes. Add the chicken or beef stock. Bring to a boil, then cover and reduce heat to simmer. Cook for about 45 minutes or until rice is tender and has absorbed all the liquid. Stir in the thyme, cook another minute. Taste for seasonings and serve.

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