CONNECT facebook twitter pintrest instagram e-newsletter

Brown & Wild Rice Pilaf

From Our Kitchen


1 cup brown & wild rice blend
2⅓ cups water
¾ cup celery root, cut into ¼ cubes
½ cup carrots, cut into ¼ cubes
½ cup shallots, chopped
1 Tbsp. garlic, chopped
1 tsp. fresh thyme, chopped
½ tsp. fresh sage, chopped
1 bay leaf
2 Tbsp. olive oil
salt and pepper


Heat oil in a medium-sized pot over medium heat. Add shallots and cook until almost golden brown. Add garlic and rice blend and cook another 3 to 4 minutes, stirring frequently. Add water and bay leaf and bring to a boil. Add celery root and carrots and reduce to a simmer.

Cover and cook until rice is al dente, about 30 to 40 minutes. (Don’t cook until all the liquid is gone, leave a small amount). Remove bay leaf. Stir in herbs and adjust seasoning. Serve.

Serves 4-6