Wild Rice Pilaff

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Unlike standard rice varieties, wild rice will not stick together. It also takes longer to cook. An answer is to boil the rice until it is almost cooked and then add it to a little pilaff of brown rice. This way you retain the unique liquorice-like flavour and slightly chewy taste of wild rice in the neat, easily handled form of pilaff.

This is an accompaniment, fine with game or calf’s kidney. To make it a vegetable course you need only add a few dried ceps (porcini) or morels to the cooking liquor.


  • 4 oz (100 g) wild rice
  • salt and freshly ground black pepper
  • 1 small onion, peeled and chopped
  • 1 tablespoon olive oil
  • 4 oz (100 g) brown rice, preferably short-grain


  1. Boil the wild rice in salted water for half an hour. It will still be a little hard. Drain away the water. Leave the rice still hot to rest while you make the pilaff.
  2. Sweat the onion in olive oil for 3 or 4 minutes in a medium-sized saucepan.
  3. Add the brown rice and sweat this also for 5 minutes.
  4. Season the rice with salt and pepper, then add about 10 fl oz (300 ml) water (or stock if you have it), and re-boil.
  5. Turn down the heat and cover the saucepan. After 5 minutes stir in the wild rice.
  6. Cover the pan again, and let the rice cook until all the water has evaporated, about 20 minutes.