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Wild Rice Pilaf with Vegetables, Cranberries, and Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 21 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

A flavorful and hearty Wild Rice Pilaf made with tender wild rice simmered in broth, sautéed vegetables, and optional sweet and crunchy additions like dried cranberries and nuts. This versatile side dish combines earthy textures and bright herbs for a comforting meal accompaniment.

Ingredients

Main Ingredients

  • 1 cup wild rice (or a wild rice blend)
  • 2 1/2 cups chicken or vegetable broth
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 cup mushrooms, sliced (optional)
  • 2 tablespoons olive oil or butter
  • 1/4 cup dried cranberries or raisins (optional, for sweetness)
  • 1/4 cup slivered almonds or chopped pecans (optional, for crunch)
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • Salt and pepper, to taste

Instructions

  1. Cook the Wild Rice: Rinse the wild rice thoroughly under cold water to remove any debris or excess starch.
  2. Boil Broth: In a medium saucepan, bring the chicken or vegetable broth to a rolling boil over medium-high heat.
  3. Simmer Rice: Add the rinsed wild rice to the boiling broth, then reduce heat to low. Cover and let simmer for 40-45 minutes, or until the rice is tender and the liquid has been absorbed. Drain any remaining liquid if necessary.
  4. Fluff Rice: Use a fork to fluff the cooked rice gently and set it aside to keep warm.
  5. Sauté Vegetables: Heat olive oil or butter in a large skillet or sauté pan over medium heat.
  6. Cook Vegetables: Add diced onion, carrots, celery, and mushrooms (if using) to the skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and lightly browned.
  7. Add Garlic: Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
  8. Combine Ingredients: Stir the fluffed wild rice into the sautéed vegetable mixture, ensuring they are well combined.
  9. Add Extras and Season: Mix in dried cranberries or raisins, slivered almonds or pecans, parsley, and thyme. Season the pilaf with salt and freshly ground pepper to taste.
  10. Heat Through: Cook the combined pilaf for a few more minutes to allow flavors to meld together thoroughly.
  11. Serve: Transfer the pilaf to a serving dish and garnish with additional fresh parsley if desired. Serve warm.

Notes

  • Wild rice may take longer to cook than other rice varieties; check package instructions.
  • For a vegan version, use vegetable broth and olive oil instead of butter.
  • Add nuts and dried fruit sparingly to balance texture and sweetness.
  • Fresh herbs enhance flavor but dried herbs work well as an alternative.
  • Leftover pilaf can be refrigerated for up to 3 days and reheated gently.

Find it online: https://slsrecipes.com/wild-rice-pilaf-with-vegetables-cranberries-and-nuts-recipe-2/