This Moroccan style wild rice pilaf it is infused with flavors of preserved lemon, fresh parsley, coriander and garlic. Start by steaming your wild rice mixture with a drizzle of olive oil, then season with fresh herbs and lemon for a super fresh, fragrant pilaf. Serve as a side dish with grilled proteins, stews and more.
Why serve a bowl of white rice when you can cook this colorful and flavorful wild rice pilaf at the same time?
It’s infused with Moroccan flavors, inspired by this classic chermoula-style lemon marinade that pairs perfectly with any protein or main dish.
All the grinding and prep happens while the wild rice mixture steams on the stovetop, making this side dish surprisingly simple to put together.
The technique of steaming the rice first, then seasoning it with herbs, preserved lemon, fresh lemon juice, and garlic keeps those fresh ingredients staying super fragrant and bright.
It’s one of those side dishes that seems elevated and restaurant-worthy, but is incredibly easy to prepare.
If you love this recipe, be sure to try pairing it with this Honey Harissa Chicken or my favorite Ras El Hanout Chicken Thighs.
What you will need
- wild rice blend
- waterfall
- olive oil
- preserved lemonchopped
- fresh parsley, chopped
- fresh coriander, chopped
- garlic, grated
- lemon juice
- salt and pepper to taste
Find the full ingredient list with exact quantities in the recipe card below.
How to make wild rice pilaf, step by step
Tip: Taste the rice before adding the herbs and lemon to make sure it is fully cooked! If you need more time, put the lid on and continue cooking over low heat for another 5-10 minutes.
Wild rice and rice blends
Did you know that wild rice isn’t rice at all? It’s actually a grass seed!
If you’ve never tried it before, it’s something special with a unique bite and a nutty, earthy flavor. You can totally use 100% wild rice in this recipe or use a wild rice blend like I did. Just know that your wild rice may require a different water-to-rice ratio and can take up to 60 minutes to cook on the stovetop.
I like to use a wild rice blend because it adds some variety in flavors and textures. In my experience, a blend also tends to cook a little more quickly and consistently than a whole pot of wild rice.
What to eat with rice pilaf
This rice pilaf is one of my favorite side dishes to pair with proteins, savory stews, and tagines. The rice mixture holds up really well and doesn’t get soggy, which makes for super satisfying leftovers.
Here are some of my favorite dishes to serve it with:
3 common components of a successful rice pilaf
During recipe testing and research I noticed that all of my favorite rice pilaf recipes have 3 things in common:
- Lots of fresh herbs thrown into the rice
- Some form of acidity, where it comes from lemonanother type of citrus or vinegar
- Rice cooked to perfection
Combining these elements makes for a really well-balanced pilaf, much more interesting than a simple pot of rice.
Tastier side dishes
Enjoy,
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Description
This Moroccan style wild rice pilaf it is infused with flavors of preserved lemon, fresh parsley, cilantro and garlic. Start by steaming your wild rice mixture with a drizzle of olive oil, then season with fresh herbs and lemon for a super fresh, fragrant pilaf. Serve as a side dish with grilled proteins, stews and more.
- Steam the rice. In a medium saucepan, combine the rice, water and half the oil. Bring to the boil before reducing the heat, cover and cook over low heat for 15 minutes or as directed on the rice mixture package.
- Prepare the lemon and herbs. While the rice cooks, chop the preserved lemon, parsley and coriander. Grate the garlic and squeeze the lemon juice. Whisk everything together with the oil in a bowl.
- Blend the herbs and rice together. Once the rice is completely cooked, pour the herb and lemon mixture over it and fluff it all up with a fork.
- Season to taste and serve. Taste the rice before seasoning with salt and pepper. Serve and enjoy.
Notes
Tip: Taste the rice before adding the herbs and lemon to make sure it is fully cooked! If you need more time, put the lid on and continue cooking over low heat for another 5-10 minutes.
