Wild Rice Pilaf Recipe

If there's one humble ingredient with universal appeal, it's rice. Rice is an abundant crop that grows well in multiple climates, making it available to a large percentage of the world's population. Depending on where you live (or perhaps where you travel), you'll find unique recipes that feature rice as base ingredient. Even though plain rice has its place on plates across the globe, elevated versions have emerged that capitalize on rice's naturally mild flavor, while providing plenty of other ingredients and different textures.

Wellness coach and recipe developer Miriam Hahn brings us this recipe for wild rice pilaf and says, "Sweet and savory is one of my favorite food combos and in this recipe, I'm bringing in some sweet and juicy grapes to pair with savory wild rice. The grapes along with toasted almonds elevate the rice to fancy status and can go from a weeknight dinner to a holiday celebration." Read on to learn how to fluff up some extra special rice!

Gather the ingredients for wild rice pilaf

Wild rice is the star of the show here, though you'll also need a shallot and seedless purple grapes. "If you have a red onion on hand, you can substitute that for the shallot and this recipe will also work with green grapes," Hahn says. Then a few other basics like butter, salt, pepper, water, and slivered almonds will round out the dish. "If you want to make this recipe vegan, you can use dairy-free butter and if you want to make it nut free, you can use toasted pumpkin or sunflower seeds," Hahn shares.

Prep the ingredients and toast the rice

To start, put the rice into a colander and rinse it under cold water for 1 minute. The rinsing step is very important to remove any excess starch to help give us a finished rice where the individual grains are separated and not stuck together. After rinsing the rice, dice up the shallot.

Then add 1 tablespoon butter to a small pot and bring the heat to medium high. Add the diced shallot and cook for about 2 to 3 minutes, stirring frequently. Add the rice and stir for 3 minutes to toast it. "The toasting of the rice is another fool proof way to ensure your rice doesn't stick together," Hahn shares.

Cook and steam the rice

Now that the rice is toasted and smelling rather savory, add the remaining butter, salt, pepper, and the water. Stir gently, then bring the mixture to a boil. Once boiling, cover and reduce the heat to simmer and cook for 45 minutes. When the timer goes off, remove the rice from the heat and let it sit undisturbed for 10 more minutes to steam and finish cooking.

Add the final ingredients and serve

While the rice is steaming, slice the grapes in half. Then combine the rice, grapes, and almonds. Top with chopped parsley if desired.

This dish pairs well with so many things like this grilled tandoori chicken or this easy meatloaf recipe. "The rice will last fine for a few days in the fridge, and you can heat it up in the stove or microwave. Just add a little water to the dish you are using to reheat it in to add a little moisture," Hahn recommends.

Wild Rice Pilaf Recipe
5 from 26 ratings
If you're looking for a simple way to elevate rice, look no further than this grape- and almond-infused wild rice pilaf recipe.
Prep Time
Cook Time
small bowl of wild rice with gold fork
Total time: 1 hour, 10 minutes
  • 1 cup wild rice
  • 1 shallot
  • 1 ½ tablespoons butter, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¾ cups water
  • 1 cup grapes
  • ½ cup toasted slivered almonds
Optional Ingredients
  • chopped parsley, for garnish
  1. Put the dry rice in a colander and rinse under cold water for 1 minute. Shake the colander to get the rice as dry as possible.
  2. Dice the shallot. Add 1 tablespoon butter to a small pot and bring the heat to medium high. Add the diced shallot and cook for about 2 minutes, stirring frequently. Add the rice and stir for 3 minutes to toast it.
  3. Add the remaining butter, salt, pepper, and water. Bring to a boil, then put the lid on and simmer for 45 minutes on low heat. Then remove the rice from heat and let it steam with the cover on for 10 minutes before lifting the lid.
  4. Remove the lid and fluff the rice with a fork.
  5. Slice the grapes in half. Transfer the rice to a bowl and add the sliced grapes and almonds. Stir to combine and top with chopped parsley if desired.
Calories per Serving 322
Total Fat 13.8 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Cholesterol 11.4 mg
Total Carbohydrates 43.3 g
Dietary Fiber 5.6 g
Total Sugars 8.8 g
Sodium 301.3 mg
Protein 10.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe