Wild Rice Broccoli Pilaf

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This colorful, crunchy side dish will complement any meat or poultry entree! Or, top this with grated cheese to make wild rice broccoli au gratin

Makes 50 servings

  • 10 cups California wild rice, cooked
  • 1½ cup red bell pepper, coarsely chopped
  • 6 cups mushrooms, sliced
  • 3 quarts broccoli flowerettes
  • 2¼ cups walnuts, coarsely chopped
  • 2 cups butter
  • 1½ Tablespoon salt
  • 1½ teaspoon black pepper
Cooking Instructions:

Cook wild rice and prepare red pepper, mushrooms, broccoli and walnuts. Melt butter in a large skillet and stir in salt and pepper. Add broccoli and stir-fry 1 minute, add red pepper, mushrooms and walnuts and stir-fry 1 more minute. Add cooked wild rice and continue to cook, stirring gently until wild rice is heated through. Do not overcook. Adjust seasonings if desired.

Compliments of California Wild Rice Advisory Board
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Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.