Looking for a simple but flavorful side dish that pairs with just about everything? This Wild Rice Pilaf is warm, nutty, and filled with cozy flavors. It’s the perfect dish for busy weeknights, holiday dinners, or meal prep. Plus, it’s naturally gluten-free!
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love Wild Rice Pilaf ⭐
🥄 Easy to make – Just a few steps and one pan.
🌾 Wholesome and filling – Hearty wild rice and veggies make it super satisfying.
🌿 Flavor-packed – Toasted rice, herbs, and broth give it a deep, savory taste.
🍽️ Versatile – Great with chicken, turkey, beef, or even on its own.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Extra virgin olive oil
- Carrots
- Red onion
- Celery
- Baby Portobello mushrooms
- Garlic
- Salt and pepper
- Wild rice blend
- Vegetable broth
- Fresh rosemary leaves
- Fesh parsley
- Slivered almonds
🔪 How to Make Wild Rice Pilaf
Turn on the Instant Pot® and press the Sauté button. Set it to high. When the screen says “hot,” add the olive oil, then stir in the carrots, red onion, celery, Portobello mushrooms, and garlic. Season with salt and pepper. Cook for about 5 minutes, stirring often, until the veggies start to soften and the mushrooms release their juices. Turn off the Instant Pot.
Add the wild rice, vegetable broth, and fresh rosemary. Give everything a good stir. Add a little more salt and pepper if you like.
Put the lid on and make sure the pressure valve is set to “sealing.” Select “Manual” or “Pressure Cook” on high and set the timer for 15 minutes. Once it’s done, let the pressure release naturally for 10 minutes. Then carefully release any leftover pressure. Turn off the Instant Pot and let the rice rest for 5 more minutes.
Open the lid and fluff the rice with a fork. Stir in 1 tablespoon of fresh parsley and the toasted almonds. Serve right away and sprinkle the rest of the parsley on top. Enjoy!
⭐ Recipe Tips ⭐
- Use broth, not water – It adds way more flavor.
- Let it rest – Don't skip this step. It helps the rice settle and finish cooking.
- Want a pop of color? Try adding chopped spinach or peas at the end.
📖 Variations
Mushroom Wild Rice Pilaf: Add sliced mushrooms with the onions and sauté.
Nutty Pilaf: Stir in toasted pecans or walnuts at the end.
Fruity twist: Mix in chopped dried apricots or raisins for a sweet-savory combo.
How Many Weight Watchers Points in This Recipe
This recipe comes in at 6 points per serving.
More Delicious Recipes To Try
Wild Rice Pilaf
Ingredients
- 1 tsp extra virgin olive oil
- 2 large carrots finely grated
- ½ medium red onion diced fine
- 2 large celery stalks diced fine
- 8 oz. baby Portobello mushrooms sliced
- 2-3 cloves garlic minced
- Sea salt and black pepper to taste
- 1 cup wild rice blend rinsed well
- 2 cup vegetable broth
- 1 TBSP fresh rosemary leaves chopped
- 2 TBSP fresh parsley chopped, divided
- 1/4 cup slivered almonds toasted
Instructions
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add carrots, red onion, celery, Portobello mushrooms, and minced garlic. Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid, approximately 5 minutes. Turn unit off.
- Add wild rice, vegetable broth, and fresh rosemary and stir to combine. Season with additional salt and black pepper, if desired.
- Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 15 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure. Turn the unit off and let sit for 5 additional minutes.
- Remove lid and fluff the rice with a fork while stirring in one tablespoon fresh parsley and the toasted almonds. Serve immediately with the remaining chopped parsley on top. Enjoy!
Leave a Reply