This Moroccan-style wild rice pilaf is bright, fragrant, and simple to make. Wild rice is steamed with a little olive oil, then tossed with minced preserved lemon, garlic, and a generous handful of fresh parsley and cilantro. The herbs and lemon are added after cooking so they stay vibrant—serve this pilaf as an elegant side with grilled proteins, stews, or tagines.
Rather than a plain pot of rice, try this flavorful wild rice pilaf that comes together in the same amount of time. It draws on Moroccan flavors—think lemony chermoula notes—that complement a wide range of mains.
All of the chopping and mixing happen while the rice steams, so the dish is quick and low-effort. Because the herb mixture is added after the rice is cooked, the parsley, cilantro, preserved lemon, and fresh lemon juice remain bright and aromatic.
This side dish tastes elevated and restaurant-worthy, yet is easy enough for busy weeknights. It also makes great leftovers since the rice blend keeps its texture and doesn’t get mushy.
What You’ll Need
- wild rice blend
- water
- olive oil
- preserved lemon, minced
- fresh parsley, minced
- fresh cilantro, minced
- garlic, grated
- lemon juice
- salt and pepper to taste
See the recipe card below for exact quantities.
How to Make Wild Rice Pilaf, Step by Step
Tip: Taste the rice before adding the herbs to ensure it’s fully cooked. If needed, cover and simmer 5–10 more minutes.
Wild Rice & Rice Blends
Technically, wild rice is a grass seed rather than true rice. It has a distinctive chew and a nutty, earthy flavor. You can use 100% wild rice or a wild rice blend for this recipe. Pure wild rice often needs a different water ratio and can take up to 60 minutes to cook, while blends usually cook more quickly and evenly.
I prefer a wild rice blend for variety in texture and flavor and for more consistent cooking time.
What to Eat With Rice Pilaf
This pilaf pairs beautifully with roasted or grilled proteins, saucy stews, and classic North African tagines. Because the grains hold their shape, leftovers reheat well and remain satisfying.
Some great pairings include harissa honey chicken, ras el hanout roasted chicken thighs, grilled kefta, or simple grilled shrimp skewers.
3 Common Components of a Successful Rice Pilaf
From testing, the best rice pilafs share three elements:
- Plenty of fresh herbs mixed into the rice
- An acid component—lemon, another citrus, or vinegar—to brighten flavors
- Perfectly cooked rice with good texture
Combining these gives you a balanced, flavorful pilaf that’s far more interesting than plain rice.
More Tasty Side Dishes
30 Minute Moroccan Roasted Eggplant
Grilled Vegetables (3 Ingredient Marinade)
Warm Moroccan Couscous Salad
10 Minute Ensalada Verde
Enjoy,
Moroccan Style Wild Rice Pilaf with Lemon
Description
This Moroccan-style wild rice pilaf is flavored with preserved lemon, parsley, cilantro, and garlic. Steam the rice with a little olive oil, then toss it with the herb and lemon mixture for a fresh, aromatic side.
Ingredients
- 1 cup wild rice blend
- 1 1/2 cups water
- 2 tsp olive oil
- 1/4 preserved lemon, minced
- 3 tbsp fresh parsley, minced
- 3 tbsp fresh cilantro, minced
- 1 clove garlic, grated
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Steam the rice. In a medium pot, combine the rice, water, and half the oil. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or according to package directions.
- Prep the lemon & herbs. While the rice cooks, mince the preserved lemon, parsley, and cilantro. Grate the garlic and squeeze the lemon juice; whisk together with the remaining oil.
- Fluff and combine. When the rice is cooked, pour the herb-lemon mixture over it and gently fluff with a fork to combine.
- Season & serve. Taste and adjust with salt and pepper. Serve warm as a side dish.
Notes
Tip: Taste the rice before adding the herbs to ensure it’s fully cooked. If it’s still firm, cover and cook on low for another 5–10 minutes.