Rice Pilaf

Lisa Johnson


Red Lobster copy cat


★★★★★ 1 vote

10 Min
15 Min


  • 3 c
  • 1 Tbsp
  • 2 tsp
    finely diced carrots
  • 1 1/2 tsp
    finely diced red pepper
  • 1 1/2 tsp
    old bay seasoning (with lemon & herb)
  • 1 1/4 tsp
    old bay seasoning (original)
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried dill
  • 1/4 tsp
    dried tarragon
  • 1/4 tsp
    accent seasoning
  • 1 pinch
  • 1 small
    bay leaf
  • 2 c
    quick cooking wild rice

How to Make Rice Pilaf


  1. Into a medium saucepan with a tight-fitting lid: 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, 1 small bay leaf.
  2. Bring broth mixture to boiling. Add 2 cups quick cooking wild rice. Allow to boil for one minute. Stir and cover. Reduce heat to low; steam rice for 15 minutes. Keep rice covered; Remove from heat. Allow to stand for 10 minutes, covered. uncover rice; remove bay leaf; fluff rice with a fork.

Printable Recipe Card

About Rice Pilaf

Course/Dish: Rice Sides

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