Three-Rice Pilaf | Midwest Living

Three-Rice Pilaf

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Three-Rice Pilaf

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  • Makes: 8 servings
  • Prep 20 mins
  • Cook 40 mins

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  • 1/4 cup chopped onion
  • 3 tablespoons butter or margarine
  • 4 cups water
  • 4 teaspoons instant chicken bouillon granules
  • 1/2 teaspoon bottled minced garlic
  • 1/8 teaspoon ground black pepper
  • 1/2 cup uncooked wild rice
  • 1/2 cup uncooked regular brown rice
  • 1 cup uncooked long-grain white rice
  • 2 tablespoons finely chopped red or green sweet pepper
  • 1 tablespoon snipped fresh chives


  1. In a large saucepan or Dutch oven, cook onion in butter or margarine until tender.
  2. Carefully add water, bouillon granules, garlic, and black pepper to the onion mixture. Bring to boiling.
  3. Thoroughly rinse the wild rice. Add to boiling mixture with brown rice. Return to boiling; reduce heat. Cover and simmer for 25 minutes.
  4. Stir the long-grain rice into the mixture. Return to boiling; reduce heat. Cover and simmer for 15 minutes more or until the rice is tender.
  5. Stir in red or green sweet pepper and chives. Makes 8 side-dish servings.

Nutrition Facts

(Three-Rice Pilaf)

Servings Per Recipe 8, iron (mg) 1, calcium (mg) 20, cal. (kcal) 209, carb. (g) 36, vit. A (RE) 41, pro. (g) 4, vit. C (mg) 3, fiber (g) 1, sat. fat (g) 3, chol. (mg) 12, Fat, total (g) 5, sodium (mg) 603

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