Three-Rice Pilaf

Tammy Raynes


I fix this rice dish a lot of times at the holidays. It's as pretty as it is flavorful. Rice lovers will truly enjoy this recipe!


★★★★★ 2 votes

8 - 10
1 Hr


  • 2 Tbsp
    vegetable oil
  • 1/2 c
    uncooked brown rice
  • 1/2 c
    finely chopped carrots
  • 1/2 c
    chopped onion
  • 1/2 c
    sliced fresh mushrooms
  • 3 c
    chicken broth
  • 1/2 c
    uncooked wild rice
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    dried rosemary, crushed
  • 1/2 c
    uncooked long grain rice
  • 1/3 c
    chopped dried apricots
  • 2 Tbsp
    minced green onions
  • 1/4 tsp
  • 1/8 tsp
  • 1/2 c
    chopped pecans, toasted

How to Make Three-Rice Pilaf


  1. In a large saucepan, heat oil over medium heat. Saute brown rice, carrots, onion and mushrooms for 10 minutes or until rice is golden.
  2. Add broth, wild rice, thyme and rosemary; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Stir in long grain rice; cover and simmer 25 minutes longer or until liquid is absorbed and wild rice is tender.
  3. Remove from the heat; stir in apricots, green onions, salt and pepper. Cover and let stand for 5 minutes. Sprinkle with pecans just before serving.

Printable Recipe Card

About Three-Rice Pilaf

Course/Dish: Rice Sides
Other Tag: Healthy

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