Grammy's Kitchen · Rice Pilaf · Wild Rice Pilaf
One of 40 rice pilaf recipes we measured
from tastesbetterfromscratch.com
2 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 244% | 259% |
| fat | 12% | 15% |
| vegetables and beans | 16% | 16% |
| aromatics | 43% | 43% |
| salt | 2% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 Tablespoons unsalted butter |
| 150 g | 1 medium onion (, chopped) |
| 61 g | 1 large carrot (, diced) |
| 9 g | 3 cloves garlic (, minced) |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 370 g | 2 cups long-grain wild rice blend |
| 900 g | 3 3/4 cups low-sodium chicken broth ((or vegetable broth)) |
| 4 g | 1 1/2 teaspoons chicken better than bouillon base |
| 50 g | 1/2 cup fresh chopped parsley |
| 145 g | 1 cup dried Craisins (, or dried cherries) |
| 109 g | 1 cup toasted pecans (, chopped) |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Healthy and hearty, colorful addition to any fall or winter meal.” — a cook, 5.0★
“Added pepitas and left out cranberries too worked great” — a cook, 5.0★