Wild Rice Pilaf


  • 1 tbsp each butter and extra-virgin olive oil
  • 2 shallots, halved and thinly sliced
  • 1 each carrot and rib celery, finely diced
  • 1 clove garlic, minced
  • 1/4 tsp each salt and pepper
  • 1 cup wild rice
  • 2/3 cup sodium reduced chicken broth
  • 2 tbsp slivered blanched almonds
  • 2 tbsp chopped fresh parsley



  • In saucepan, melt butter with oil over medium heat.
  • Cook shallots, carrot, celery, garlic, salt and pepper, stirring occasionally until softened, about six minutes.
  • Stir in wild rice: cook, stirring for two minutes.
  • Stir in broth and 1 1/3 cups of water; bring to boil. Reduce the heat, then cover and simmer until the rice is tender and almost no liquid remains, about 55 minutes.
  • Remove from heat; let rice stand, covered for 10 minutes.
  • Stir in almonds and parsley.
  • Serve along fresh water pickerel or perch topped with mustard cream sauce.