In a large saucepot, add your olive oil over medium high heat until it begins to sizzle.
Toss in your onions, carrots, and celery.
Stir until the onions are translucent and the carrots and celery are softer (not too soft). They'll continue to cook in the broth so you don't want them too soft or they'll be mushy!
Add your dry rice. If using Rice a Roni, omit the seasoning packet (we only need the rice inside).
Stir together until the white grains of rice are brighter in color.
Pour in your broth, salt, and pepper, and bring to a boil.
Place the lid on top and reduce the heat to low. Let simmer for about 15-20 minutes until the water looks absorbed.
Turn off the heat, remove the lid, and fluff with a fork.
Serve and enjoy.
Notes
If you want a little more flavor from this easy wild rice pilaf, you can choose to use salted butter instead of olive oil for sauteeing the veggies in. Margarine and plant based butter also work (I've tried).Chicken broth is my go-to for making this instead of water, but vegetable broth also works great and helps to add in more flavor. You can also use bullion and water to DIY a broth.