Black and white pilaf from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Accompaniments: Chicken and fennel with honey, mustard and orange

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on December 04, 2020

    This was a great recipe. I made it with wild rice, japanese brown rice and regular brown rice. I added some Persian barberries I had in the house. Really delicious.

  • dinnermints on January 14, 2019

    Simple and very good. The onions melted into the rice. We didn't have watercress to add, but would add it next time.

  • TrishaCP on February 02, 2017

    I also used white basmati rice instead of brown, and had to skip the watercress. I still thought it was excellent- the wild rice, onions, and cardamom really perfumed the whole dish in a delicious way. Thanks for the tips to get this started before making the chicken and fennel dish (which I served together with this).

  • stockholm28 on March 04, 2015

    Nice side dish to the chicken and fennel. I had to sub white basmati for the brown rice. Make sure to get the wild rice cooking before the chicken goes in the oven.

  • Jane on September 30, 2014

    I had to make this without watercress and I'd be interested to try that next time to see what difference it makes. It's quite a chewy pilaf with wild and brown rice. I liked the addition of cardamom. I served it with the Chicken and fennel with honey, mustard and orange on the same page. Because the onions needs to get "really golden" before you add the brown rice, and then needs another 30 minutes to cook, I'd get started on that before the chicken goes into the oven.

  • Astrid5555 on April 29, 2014

    Used a combination of wild rice, red rice and brown rice. Loved the addition of watercress which made all the difference!

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