Wild Rice & Bulgar Pilaf

Two whole grains in one pot. Wild rice simmers in chicken broth with onion and tarragon for 45 minutes until the grains split open and turn tender, then bulgur gets stirred in off the heat to absorb the remaining liquid during a 5-minute rest. The result is a pilaf with two distinct textures: chewy, nutty wild rice and soft, fluffy bulgur.

The tarragon is an unexpected but smart choice. Its anise-like flavor pairs beautifully with the earthy, almost mushroomy taste of wild rice. Just a quarter teaspoon, crushed to release its oils, is enough to perfume the whole pot without overwhelming.

Rinse the wild rice under cold water for a full minute before cooking. This washes away any debris and surface starch that would make the finished pilaf gummy. Lift the rice as you rinse so water flows through completely.

Kitchen Tips

• Don’t peek too often. Wild rice needs steam to cook evenly. Lifting the lid releases moisture and extends the cooking time.
• The bulgur cooks off the heat. Five minutes covered with the residual heat and broth is all it needs. Don’t put it back on the burner.
• Fluff with a fork, not a spoon. A fork separates the grains without mashing them together.

Variations

• Mushroom version: Add sliced cremini mushrooms to the broth with the wild rice for an even earthier pilaf.
• Dried cranberries: Stir in a handful of dried cranberries with the bulgur for a sweet-tart holiday side.
• Vegetarian: Swap chicken broth for vegetable broth to keep it plant-based.