Wild Rice Pilaf
This Wild Rice Pilaf combines chewy wild rice, nutty brown rice, fresh herbs and colourful bell peppers for a side dish that’s as wholesome as it is flavourful. Toasted almonds add a satisfying crunch, while a bright lemon-soy dressing brings everything together.
What I love most about this pilaf is how versatile it is. Serve it warm alongside roasted chicken or grilled fish, bring it to a potluck, or enjoy the leftovers for lunch the next day. The combination of hearty grains, crisp vegetables and zesty dressing makes every bite satisfying and full of flavour.
Easy to make, great for meal prep and naturally dairy-free, this is one of those dependable recipes you’ll find yourself coming back to again and again.
Wild Rice Pilaf Ingredients
One of the things I love about this wild rice pilaf is that it relies on simple ingredients that come together beautifully. Each one adds something a little different, creating a side dish that’s full of colour, texture and flavour.
- Brown rice and wild rice: a hearty, nutty base with plenty of texture.
- Bell peppers: add freshness, colour and a touch of sweetness.
- Spring onions: bring a mild onion flavour that brightens the dish.
- Fresh parsley: adds a fresh, herby finish.
- Toasted slivered almonds: for irresistible crunch.
- Soy sauce and lemon juice: create a bright, savoury dressing.
- Olive oil: helps bring the dressing together.
- Honey or maple syrup: balances the acidity with a hint of sweetness.
- Toasted sesame oil: optional, but adds lovely depth and nuttiness.
A Few Tips:
You can easily adapt this recipe to suit your preferences or dietary needs. For a gluten-free version, simply use tamari instead of soy sauce. Almonds can be replaced with pecans, walnuts or pumpkin seeds for a different flavour and texture, while fresh dill or coriander make delicious alternatives to parsley. If you’re making this salad for the festive season, a handful of dried cranberries adds a lovely touch of natural sweetness and colour.
How to Make Wild Rice Pilaf
This wild rice pilaf is mostly hands-off, making it an easy side dish for both busy weeknights and special occasions.
- Cook the Rice: Rinse the brown rice and wild rice, then cook until tender with a pleasant chew and all the liquid has been absorbed. Let it rest for a few minutes, then fluff with a fork.
- Prepare the Dressing: While the rice cooks, whisk together the lemon-soy dressing. It’s simple, fresh and adds plenty of flavour to the pilaf.
- Toss and Serve: Add the bell peppers, spring onions and parsley to the warm rice, drizzle over the dressing and toss everything together. Finish with the toasted almonds, season to taste and serve warm or at room temperature.
The exact quantities and detailed instructions can be found in the printable recipe card below
Why You’ll Love This Wild Rice Pilaf
- Fresh and flavourful: A delicious mix of nutty grains, fresh herbs and a bright lemon-soy dressing.
- Meal-prep friendly: Easy to make ahead and great for leftovers.
- Wholesome and satisfying: Made with whole grains, vegetables and crunchy almonds.
- Versatile: Pairs well with everything from grilled fish to roasted vegetables.
- Perfect for entertaining: Colourful, make-ahead friendly and ideal for sharing.
More Grain Salads and Side Dishes to Try
Try my Italian Rice Salad for a Mediterranean-inspired option, the seasonal Butternut Squash Salad with its sweet and savoury flavours, this hearty Wild Rice with Oyster Mushrooms packed with earthy goodness, or the vibrant Black Rice Salad with Mango and Apple for a fresh combination of sweet fruit and nutty grains. They’re all wholesome, flavourful and perfect for sharing.
Wild Rice Pilaf
Ingredients
- 1 cup long-grain brown rice (200 g)
- 1/2 cup wild rice (100 g)
- 2 1/4 cup water (560 ml)
- 2 small bell peppers (red and yellow), finely diced (about 300 g total)
- 2 green onions thinly sliced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- sea salt and freshly ground black pepper, to taste
- 1/4 cup slivered almonds, lightly toasted (25 g)
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon maple syrup (or honey)
Instructions
- Rinse the brown rice and wild rice thoroughly in a fine-mesh sieve and drain well.
- Place the rice and water in a medium saucepan and season lightly with salt. Bring to a boil, then reduce the heat to low. Cover and simmer gently for 45–50 minutes, or until the rice is tender with a slight bite and all the liquid has been absorbed.
- Remove from the heat and let the rice stand, covered, for 5–10 minutes. Fluff with a fork.
- Meanwhile, whisk together the soy sauce, lemon juice, lemon zest, olive oil, honey, and sesame oil in a small bowl.
- While the rice is still warm, gently fold in the diced bell peppers, green onions, parsley, and dressing until evenly combined.
- Stir in the toasted almonds. Season with freshly ground black pepper and additional salt if needed, then serve. Enjoy!
Nutrition
Notes
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