Best Red Lobster Wild Rice Pilaf Copycat Recipes

Rice Pilaf image

Provided by Lisa Johnson

Time 25m

Number Of Ingredients 13

3 c water
1 Tbsp butter
2 tsp finely diced carrots
1 1/2 tsp finely diced red pepper
1 1/2 tsp old bay seasoning (with lemon & herb)
1 1/4 tsp old bay seasoning (original)
1/4 tsp dried basil
1/4 tsp dried dill
1/4 tsp dried tarragon
1/4 tsp accent seasoning
1 pinch sugar
1 small bay leaf
2 c quick cooking wild rice

Steps:

1. Into a medium saucepan with a tight-fitting lid: 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, 1 small bay leaf.
2. Bring broth mixture to boiling. Add 2 cups quick cooking wild rice. Allow to boil for one minute. Stir and cover. Reduce heat to low; steam rice for 15 minutes. Keep rice covered; Remove from heat. Allow to stand for 10 minutes, covered. uncover rice; remove bay leaf; fluff rice with a fork.

Oven Baked Fancy Wild Rice Pilaf image

Provided by CIndytc

Categories Brown Rice

Time P1DT10m

Yield 6-10 serving(s)

Number Of Ingredients 8

4 tablespoons butter, melted
1 (10 3/4 ounce) can condensed French onion soup
1 (14 ounce) can beef broth
1 (7 ounce) can mushroom stems and pieces, drained
1 (6 ounce) can diced water chestnuts
1 cup brown rice
1/2 cup wild rice, rinsed
garlic salt

Steps:

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine all ingredients.
Transfer mixture to a 2 Quart casserole dish.
Cover and bake for about 1 hour, until all liquid has been absorbed and rice is tender. Very easty to double as I do it all the time.

Nutrition Facts : Calories 302.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 21, Sodium 1189.7, Carbohydrate 46, Fiber 3.9, Sugar 4.2, Protein 8.9

Red Lobster Wild Rice Pilaf (Copycat) image

Provided by The Spice Guru

Categories Brown Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups water
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons minced carrots (use food processor)
1/2 tablespoon minced red pepper (use food processor)
1/2 tablespoon Old Bay Seasoning (With Lemon & Herb)
1 1/4 teaspoons Old Bay Seasoning (Original)
1/4 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon dried tarragon
1/4 teaspoon Accent seasoning
1 pinch sugar
1 small bay leaf
2 cups quick-cooking wild rice (Rice Select brand Royal Blend)

Steps:

MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each.
INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
ALLOW to boil for one minute.
STIR and COVER.
REDUCE heat to LOW; STEAM rice for 15 minutes.
KEEP rice covered.
REMOVE from heat and allow to stand for 10 minutes (covered).
UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
SERVE and ENJOY!