Wild Rice Pilaf

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.

	this recipe	typical
liquid	389%	259%
fat	13%	15%
vegetables and beans	202%	16%
aromatics	68%	43%
salt	1%	2%

Where it stands out

• #5 of 40 for saltiness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

370 g	2 cups true wild rice (uncooked) *See notes for wild rice blend
1440 g	6 cups vegetable broth, or chicken stock
3 g	1/2 teaspoon salt
48 g	3-4 tablespoons olive oil (or use half butter)
227 g	8 ounces mushrooms, cut or torn (wild or tame mushrooms)
192 g	1 1/2 cups carrot, small diced
152 g	1 1/2 cups celery, diced
240 g	1 1/2 cup leeks, sliced (or one onion, diced)
12 g	4 garlic cloves, roughly chopped
9 g	1-2 tablespoons fresh thyme, or use rosemary or sage
	splash of white wine, or water
54 g	1/4- 1/2 cup craisins (or dried cherries or currants)
176 g	2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
	salt and pepper to taste
41 g	1/4- 1/2 cup toasted pecans (or sliced almonds)
	Optional Garnish: fresh parsley, pomegranate seeds

Method: 7 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was a hit today for thanksgiving. Had an untradional dinner ( only a couple of us) with roasted salmon, this and delicata plus salad...lots of veggies. My husband especially liked this pilaf version a lot. I did as directed except used only one cup wild r” — a cook, 5.0★

“I made this yesterday and it was just wonderful! I had two small purple sweet potatoes with the cream colored flesh that I had to use up. I cut down the carrots just a bit to make room for the sweet potatoes. I had dried cherries on hand so I used those and” — a cook, 5.0★