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Chef Annette Tomei has done it again, capturing all the flavors of the season in a single, easy dish. This time, it’s a warming taste of autumn with this easy brown rice pilaf with wild rice.

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An easy wild and brown rice pilaf recipe with the flavor of fall

Annette explains it like this, “I love wild rice but combining it with brown rice does two things. For one, it adds a variety of textures. And, on the practical side, it’s more economical to blend wild rice with inexpensive brown rice.”

And we love this recipe for all those reasons and more! It’s a bit of the unexpected. In fact, we think brown rice pilaf simply doesn’t get better than this. Dressing it up with wild rice adds an exotic appeal.

What is wild rice?

Wild rice offers a nutty flavor and a compellingly chewy texture. And an interesting side note: wild rice’s unique texture is really due to the fact that it isn’t really rice at all.

So what is wild rice?

Well, it’s a relative of rice. It’s a grass that grows naturally in freshwater marshes. Three of the four known strains of wild rice are native to North America. Although it isn’t truly rice, it’s called rice because of the fact that it looks and cooks like rice. But unlike white rice, which offers little nutrition, wild rice offers an incredible number of health benefits.

Additional ingredients in this pilaf recipe

Of course, it doesn’t hurt that this wild and brown rice pilaf recipe also features two famous aphrodisiacs.

Pomegranate

Pomegranate, (which is optional but a fantastic addition), is possibly the most popular aphrodisiac of fall, and for good reason. Learn more about the aphrodisiac history of pomegranates.

Almonds

And then there are almonds. Like all nuts, almonds are proven beneficial to testosterone production. They’re also a good source of protein. Discover all the aphrodisiac benefits of almonds.

Butter

And then there’s the butter. What would a brown rice pilaf be without plenty of butter to add the richness that brings all the ingredients together? (Be sure to use unsalted butter so that you can add seasoning to your taste later.) It may not be an aphrodisiac but it is one of those ingredients that almost guarantees an indulgent dish. Enjoy!

wild and brown rice pilaf in a clay bowl with a fork and spoon and toasted French bread

Wild & Brown Rice Pilaf with Pomegranate and Toasted Almonds

Print Recipe

This rice pilaf recipe combines the flavors of brown and wild rices with the sweetness of pomegranate and the crunch of toasted almond.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 55

Servings 6 -8

Author Annette Tomei

Ingredients

1 tbsp vegetable oil
1 tbsp butter
1 cup onion diced fine
1 cup medium-grain brown rice
1 cup wild rice
4 cups water or light stock
salt
1 tbsp butter
1/2 cup slivered almonds
1 tsp finely chopped parsley
seeds of 1 pomegranate optional
salt and pepper

Instructions

Heat butter and oil over medium heat in a large heavy saucepan.
Sweat the onion until translucent.
Add both types of rice, stir to coat the grains. Add the water (or stock) and some salt. Bring to boil.
Reduce heat to low, cover, and simmer until all the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat.
While rice is cooking, melt the butter in a sauté pan. Toast the almonds until golden brown over low heat. Set aside.
To finish, fluff the rice with a fork, stir in the toasted almonds, chopped parsley and the (optional) pomegranate seeds. Season to taste with salt and pepper.

Author
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Annette Tomei

Chef, Wine Educator & Culinary Consultant at Wander, Eat and Tell

Annette Tomei is a chef, educator, writer, and cultural tourism consultant. She has a Master of Arts in Gastronomy and extensive education in wine and spirits including Italian Wine Scholar with Highest Honors. She is a classically trained chef and former restaurant owner. As a sought-after cooking instructor, she has created popular Port to Table cooking classes for Holland America and has contributed to several food books including Culinary Careers for Dummies. She currently works as a food, wine and spirits educator and consultant though her company, Wander, Eat and Tell. Learn more at http://wandereatandtell.com.

A Wild and Brown Rice Pilaf Recipe You’ll Crave