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Wild Rice Pilaf with Vegetables, Cranberries, and Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 75 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

A flavorful and hearty Wild Rice Pilaf recipe featuring tender wild rice cooked to perfection and combined with sautéed vegetables, dried cranberries or raisins for a touch of sweetness, and crunchy nuts for texture. This nutritious dish is a perfect side or a light meal, highlighting earthy herbs and savory flavors.

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

Optional Additions

  • 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 running water to clean it.
  2. Boil Broth: In a medium saucepan, bring the chicken or vegetable broth to a boil over medium-high heat.
  3. Simmer Rice: Add the rinsed wild rice to the boiling broth, reduce heat to low, cover, and simmer for 40-45 minutes or according to package instructions until rice is tender and liquid is absorbed. Drain any excess liquid if present.
  4. Fluff Rice: Use a fork to fluff the cooked rice and set it aside while preparing the vegetables.
  5. Sauté Vegetables: In a large skillet or sauté pan, heat olive oil or butter over medium heat.
  6. Cook Veggies: Add diced onions, carrots, celery, and mushrooms (if using) to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to brown.
  7. Add Garlic: Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
  8. Combine Ingredients: Mix the cooked and fluffed wild rice into the sautéed vegetables thoroughly.
  9. Add Extras and Season: Stir in dried cranberries or raisins, slivered almonds or pecans, chopped parsley, and thyme. Season with salt and pepper to your taste.
  10. Heat Through: Allow the pilaf to cook together for a few more minutes so the flavors meld well.
  11. Serve: Transfer the pilaf to a serving dish and garnish with additional fresh parsley if desired. Serve warm.

Notes

  • You can substitute chicken broth with vegetable broth to make this dish vegetarian.
  • Adjust the cooking time of wild rice based on the package instructions since brands vary.
  • Mushrooms are optional but add a nice earthy flavor and texture.
  • Dried fruits and nuts add contrasting sweetness and crunch but can be omitted for a simpler pilaf.
  • Fresh herbs provide a more vibrant flavor compared to dried herbs.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of broth or water to maintain moisture.

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