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Wild Rice Pilaf Recipe

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Wild Rice Pilaf is a hearty side dish featuring nutty wild rice, tender vegetables, fragrant herbs, sweet dried cranberries, and crunchy toasted nuts. Cooked in savory broth, it is equally suited to weeknight dinners and holiday meals.

Ingredients

  • 1 1/2 cups wild rice blend
  • 3 cups chicken broth or vegetable broth
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup sliced almonds or chopped pecans
  • 1/2 cup dried cranberries

Instructions

  1. Place the wild rice blend in a fine-mesh strainer and rinse thoroughly under cold running water.
  2. Heat the butter and olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery and sauté for about 5 minutes, until they begin to soften.
  3. Add the garlic and thyme and cook for 30–60 seconds, stirring until fragrant.
  4. Stir in the rinsed wild rice blend and cook with the vegetables for about 1 minute.
  5. Pour in the broth and season with salt and black pepper. Bring to a boil, then reduce the heat to low and cover the saucepan.
  6. Simmer according to the rice package directions, usually 40–50 minutes, until the grains are tender but pleasantly chewy and most of the liquid has been absorbed.
  7. While the rice cooks, toast the almonds or pecans in a dry skillet over medium-low heat, stirring frequently. Remove from the heat when fragrant and lightly toasted.
  8. Remove the cooked rice from the heat and let it rest, covered, for 5–10 minutes.
  9. Fluff the pilaf gently with a fork. Stir in the dried cranberries, toasted nuts, and fresh parsley. Taste and adjust the salt and black pepper before serving.

Notes

  • Cooking time and liquid requirements can vary by wild rice blend, so check the package directions and adjust as needed.
  • Pure wild rice can be substituted, but it may require a different amount of liquid and a longer cooking time.
  • For mushroom pilaf, sauté sliced cremini or button mushrooms with the onion, carrots, and celery.
  • For a festive variation, add fresh rosemary or sage along with dried cranberries and toasted pecans.
  • Peas, bell peppers, spinach, or roasted butternut squash can be added for extra vegetables.
  • Use vegetable broth for a vegetarian version and replace the butter with additional olive oil if a dairy-free version is desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat with a splash of broth or water to restore moisture.
  • The cooked pilaf can be frozen. For the best texture, freeze it without the nuts and add freshly toasted nuts after reheating.

Nutrition

Find it online: https://thefamilycooking.com/wild-rice-pilaf-recipe/