Wild Rice Pilaf

Contributed by Renee S. (Berlin, MD)


  • 1/2 cup walnut pieces
  • 2 tsp. olive oil
  • 2 shallots, finely chopped
  • 1 cup mix of long-grain and wild rice
  • Salt and Pepper


  1. Over medium heat, toast walnuts in a medium saucepan until walnuts are lightly browned and fragrant (about 4-6 minutes); remove and set aside.
  2. Heat oil over medium-low in saucepan.
  3. Add shallots and cook until translucent (about 2-4).
  4. Add rice mix and 2 cups water; season with salt and pepper.
  5. Bring to a boil, then cover and reduce heat to medium-low.
  6. Cook until tender and water has been absorbed (about 25 minutes).
  7. Fluff with a fork, and top with walnuts before serving.

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