Looking for a winner of a side dish? This wild rice pilaf is hearty and wholesome without being heavy!
The nutty, earthy wild rice blend is the perfect canvas for colorful veggies, warm herbs, and just a touch of sweetness from dried cranberries. And those toasted nuts are pure magic!
I love how versatile this dish is. It’s the perfect side for a cozy dinner or a holiday spread.
Why You’ll Love This Wild Rice Pilaf
Delightful Taste: The recipe offers a delightful combination of savory and sweet elements. It’s full of aromatic herbs, sautéed vegetables, and optional dried cranberries.
Versatile: This pilaf pairs well with a variety of main courses, from roasted meats to vegetarian dishes.
Elegant Presentation: The colorful mix of wild rice, vibrant vegetables, and garnishes provides an appealing visual presentation.
Easy to Make: Despite its sophisticated appearance and taste, the recipe is straightforward to prepare.
Ingredients
- Wild Rice Blend: A nutty, chewy mixture of wild and other rice varieties that forms the hearty base of this pilaf.
- Vegetable or Chicken Broth: It infuses the rice with flavor while providing moisture for proper cooking.
- Olive Oil or Butter: It adds richness and helps sauté the vegetables, with olive oil offering a healthier option.
- Onion, Celery, Carrot, and Garlic: The aromatic vegetable mixture (mirepoix plus garlic) creates the foundational savory flavor profile.
- Dried Cranberries: Sweet-tart fruits add flavor and chewy texture while complementing the nutty rice.
- Slivered Almonds or Chopped Pecans: Crunchy nuts provide texture contrast and a rich, toasted flavor.
- Green Onions: They add a mild onion flavor and bright color as a finishing touch.
- Dried Thyme and Rosemary: Aromatic herbs infuse the dish with earthy, woodsy notes.
- Salt and Pepper: Essential seasonings enhance all other flavors and balance the dish.
- Fresh Parsley: It adds color and a fresh finish as a garnish.
How to Make Wild Rice Pilaf
Skip the boxed rice tonight! This pilaf is so easy to make.
1. Rinse the wild rice blend. Rinse the rice blend under cold water in a fine mesh strainer to remove excess starch.
2. Cook the rice. In a medium saucepan, bring the vegetable broth to a boil. Stir in the wild rice blend. Reduce the heat to low, cover, and simmer for 40–50 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
3. Sauté the vegetables. In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion, celery, and carrot, cooking until softened (about 5–7 minutes). Stir in the garlic, thyme, and rosemary, and cook for another 1 minute until fragrant.
4. Combine and flavor. Add the cooked wild rice to the skillet with the vegetables. Stir in the dried cranberries, nuts, and green onions. Toss everything to combine and heat through. Season with salt and pepper to taste.
5. Serve. Transfer the pilaf to a serving dish, garnish with fresh parsley, and enjoy!
Tips for the Best Wild Rice Pilaf
To make this pilaf even more delicious, follow these simple tips.
- Pick the best rice. Lundberg Organic Wild Blend Rice is highly recommended for its nutty flavor and chewy texture. RiceSelect Royal Blend is a budget-friendly alternative.
- Give it a good rinse. Rinse the wild rice blend under cold water to remove excess starch, preventing a gummy texture.
- Dial up the rich flavor. For added richness, stir in a tablespoon of butter before serving.
- Give it a rest. Allow the pilaf to rest off heat for 5–10 minutes after cooking to let flavors meld.
- Try tasty add-ins. Add ingredients like diced apples, roasted pepitas, or raisins for extra flavor and texture variations.
- Round out the feast. This pilaf pairs well with roasted chicken, grilled steak, or garlic butter shrimp, making it versatile for various meals.
How to Store
If you have leftover rice, follow these steps to store it.
To Store: Place the rice in an air-tight container and refrigerate for up to 3 days. Keep it sealed tightly to maintain freshness and prevent any absorption of other food odors.
To Freeze: Let the pilaf cool to room temperature, then transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Heat the pilaf in a skillet over medium heat with a splash of broth to rehydrate the grains. Or microwave it in 30-second intervals, stirring between each interval until warmed through.
Wild Rice Pilaf
4
servings15
minutes50
minutes320
kcalThis wild rice pilaf is the perfect accompaniment to any meal! With pecans, cranberries, celery, carrots, and herbs, it’s full of flavor and impossible to resist.
Ingredients
1 1/2 cups wild rice blend
3 cups vegetable broth (or chicken broth for non-vegetarian)
2 tbsp olive oil or butter
1 medium onion, finely chopped
3 stalks celery, diced
1 medium carrot, diced
3 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
1/2 cup dried cranberries (optional, for a hint of sweetness)
1/4 cup slivered almonds or chopped pecans (optional, for crunch)
2 green onions, thinly sliced
Salt and pepper, to taste
2 tbsp fresh parsley, chopped, for garnish
Instructions
- Rinse the rice blend under cold water in a fine mesh strainer to remove excess starch.
- In a medium saucepan, bring the vegetable broth to a boil. Stir in the wild rice blend, reduce the heat to low, cover, and simmer for 40–50 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion, celery, and carrot, cooking until softened (about 5–7 minutes). Stir in the garlic, thyme, and rosemary, and cook for another 1 minute until fragrant.
- Add the cooked wild rice to the skillet with the vegetables. Stir in the dried cranberries, nuts, and green onions. Toss everything to combine and heat through. Season with salt and pepper to taste.
- Transfer the pilaf to a serving dish, garnish with fresh parsley, and enjoy!
