Wild Rice Pilaf with Carrots, Celery, and Fennel

Wild rice provides a nutty flavor and chewy texture to this pilaf.

Serves: 10Hands-on: 15 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 10


  • 3 1⁄2 cups water
  • 1 cup brown rice
  • 1⁄2 cup wild rice
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, chopped
  • 1 large bulb fennel, ends trimmed, diced
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • In a medium saucepan, bring water to a boil. Add brown rice and wild rice, stir, and reduce heat to medium-low. Cover and simmer until tender, about 45 minutes.
  • Meanwhile, preheat oven to 350°F. Grease an 8-by-8-inch baking dish with non-stick cooking spray.
  • In a large skillet over medium heat, sauté the onion, carrots, celery, and fennel for 8 to 10 minutes, or until softened.
  • Drain the rice and pour into prepared baking dish. Stir in the vegetable mixture, salt, and pepper.
  • Cover with aluminum foil and bake 1 hour.
  • Fluff with a fork before serving.