Wild Rice Pilaf Recipe - Laura Vitale - Laura in the Kitchen Episode 499

Preheat olive oil in a large skillet with high sides over medium-high heat.

Add unsalted butter to the skillet to melt.

Add chopped mushrooms, leeks, celery, and carrots to the skillet and season with salt and pepper.

Cook the vegetables for about 10 minutes until softened.

In a small saucepan, bring chicken stock (or vegetable stock) to a simmer.

Rinse wild rice in cold water until the water runs clear.

Add the rinsed rice to the skillet with the softened vegetables and stir to coat.

Pour in the simmering chicken stock and stir.

Add poultry seasoning to the mixture and stir again.

Bring to a boil, then reduce heat to low and cover.

Cook for about 25 minutes, checking the rice package instructions for timing.

After cooking, fluff the rice with a fork and taste for seasoning, adding more salt if needed.

Transfer the rice pilaf to a platter.

Top with toasted sliced almonds and pomegranate seeds.

Equipment Needed

Spice Level:

Dietary