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Wild Rice & Apricot Pilaf

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes


6 servings


1  (10.5 ounce) pouch  fully cooked Fall River Wild Rice

1  cup  instant brown rice

1  medium  onion, chopped

1/2  cup  chopped celery

1/2  cup  chopped fennel bulb

1/3  cup  finely chopped dried apricots

2  tablespoons  butter

1/2  cup  chicken broth

1/2  teaspoon  dried thyme leaves

1/2  teaspoon  salt

1/2  teaspoon  black pepper

1/2  teaspoon  paprika


Cook brown rice in boiling water according to package directions; set aside.

Meanwhile, chop onion, celery, fennel and apricots; set apricots aside separately. Melt butter in a large nonstick skillet over Medium heat; sauté onion, celery and fennel 8 to 10 minutes or until onion is tender.

Stir in apricots, chicken broth and seasonings; bring broth to a boil. Add wild rice and brown rice; heat and stir 2 to 4 minutes or until rice is heated thoroughly. Remove from heat and cover skillet until ready to serve.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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