Wild Rice Pilaf
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This Wild Rice Pilaf is a harmonious blend of nutty, savory, and sweet flavors all in one dish! It showcases a wild rice blend, savory veggies, a sweet pop of dried cranberries, and the satisfying crunch of pecans!
Easy Wild Rice Pilaf
This wild rice pilaf recipe transforms ordinary ingredients into a side dish layered with a delicious combination of contrasting tastes and textures. It’s a super easy recipe that seamlessly combines the earthiness of a wild rice blend with sautéed vegetables, and then elevates it with the sweet burst of dried cranberries and the crunch of rich pecans!
Why You’ll Love This Wild Rice Pilaf
- Easy Side Dish! Despite its impressive flavor, wild rice pilaf is incredibly simple to prepare. The hands-on time is minimal, allowing you to focus on other aspects of your meal.
- Comforting Deliciousness! The combination of nutty wild rice, sweet dried cranberries, crunchy pecans, and savory vegetables is irresistible. Each bite leaves you craving more.
- Versatile Favorite! This dish easily adapts to various occasions. You can serve it as a side dish, a base for protein, or even use it as a stuffing for roast chicken or pork loin.
- Wild Rice Blend: Forms the base of the dish with its nutty richness and unique texture. Typically made up of a combination of wild rice, brown rice, and long-grain rice, but the blend can sometimes include red rice and black rice as well.
- Vegetable Broth: Adds both moisture and flavor. I always use low-sodium broth to control the saltiness of the final dish.
- Olive Oil: Used to saute the veggies and also helps to keep the butter from burning.
- Unsalted Butter: Adds buttery goodness to the veggies. It’s important to use unsalted butter to prevent an overly salty dish.
- Veggies: Also known as mirepoix, a combination of onion, carrot, and celery adds layers of savory goodness and texture.
- Dried Cranberries: Provide a sweet and tangy note that complements the nuttiness of the rice.
- Pecans: Add a bit of crunchy texture as well as rich earthy flavor. You can also use walnuts if you prefer.
- Fresh Parsley: Contributes a pop of color and a layer of fresh herby flavor.
- Seasonings: Simple salt and black pepper season the dish and develop the flavors.
This is a fantastic go-to recipe if you’re looking for a delicious side dish without the hassle! Similar to my harvest rice, this dish effortlessly marries convenience with gourmet appeal.
First, get your rice cooking by bringing the broth to a boil in a medium saucepan. Then add the rinsed wild rice blend, reduce the heat to low, and cover the pot with a lid. Now, let the rice simmer for 40 to 45 minutes or until it’s tender and has absorbed most of the liquid. When done, discard any excess liquid.
While the rice simmers, heat the olive oil and butter over medium heat in a large skillet. Then add the onion, carrot, and celery, and saute for about 5 to 7 minutes or until the vegetables have softened. Now, toss in the dried cranberries and saute for another 1 to 2 minutes.
Once the rice is ready, transfer it to the skillet with the sautéed vegetables. Next, stir everything together and cook the mixture for another 2 to 3 minutes. Then stir in the chopped nuts.
Now, remove the skillet from the heat and add the chopped fresh parsley. Then give the dish a taste and season it with salt and pepper as needed, mixing well to combine.
Serve With
Air Fryer Steak
Roast Chicken
Firecracker Salmon
Oven Baked Shrimp
Frequently Asked Questions
Can I use other types of rice?
Yes! However, you need to adjust the cooking time of the rice as well as the liquid ratios.
Why is my rice hard?
It might not have cooked long enough or absorbed sufficient liquid. Ensure you’re simmering the rice blend for the recommended time and that the heat is low enough to allow proper absorption.
Can I make this dish ahead of time?
Absolutely! Just prepare the wild rice pilaf in advance, store it in the fridge, and then simply reheat it on the stovetop or in the microwave, adding a bit of liquid if needed to restore its moisture.
Expert Tips
- Rinse the rice. To achieve the ideal texture, rinse the wild rice blend thoroughly before cooking. This removes excess starch, preventing clumping and ensuring each grain cooks evenly.
- Don’t overcook the rice. Follow the instructions for cooking time, but check the rice towards the end to ensure it’s tender yet retains a slight bite. Overcooking can make the wild rice mushy and unpleasant.
- Don’t overmix the pilaf. Once the rice is cooked and the vegetables are softened, gently combine them, taking care not to overwork the mixture. Overmixing can break down the grains and result in a mushy texture.
- Experiment with variations. Try swapping dried cranberries for apricots or cherries, replacing pecans with walnuts or almonds, or adding a sprinkle of fresh chives or thyme.
Storage
Store any leftover wild rice pilaf in an airtight container in the refrigerator for up to 4 days. For longer storage, you can also freeze the pilaf in a freezer-safe bag or container for up to 3 months.
To reheat, add a splash of broth or water to maintain the moisture, and then warm it on the stovetop over low to medium heat or in the microwave on medium power. If frozen, you need to let the rice thaw before reheating.
Discover More Delicious Sides
- Potatoes Romanoff
- Homemade Spaetzle
- Baked Beans
- Crispy Parmesan Potatoes
- Patatas Bravas
- Zucchini Potato Bake
- Jasmine Rice
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Wild Rice Pilaf
Ingredients
- 1 cup wild rice blend (rinsed well)
- 2½ cup vegetable broth (low sodium)
- 1 tablespoon olive oil
- 1 tablespoon butter (unsalted)
- 1 medium onion (chopped)
- 1 medium carrot (diced)
- 1 stalk celery (diced)
- ½ cup dried cranberries
- ½ cup pecans (chopped, or walnuts)
- ¼ cup fresh parsley (chopped)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium saucepan, bring the chicken or vegetable broth to a boil. Add the rinsed wild rice blend, reduce the heat to low, and cover. Simmer for 40-45 minutes, or until the rice is tender and has absorbed most of the liquid. If there is any excess liquid, drain it off.
- While the rice is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the onion, carrot, and celery, and cook for 5-7 minutes, or until the vegetables are softened.
- If using dried cranberries or cherries, add them to the skillet and cook for another 1-2 minutes.
- When the rice is done, add it to the skillet with the cooked vegetables. Mix well to combine, and cook for an additional 2-3 minutes to heat through.
- If using nuts, stir in the chopped pecans, walnuts, or almonds.
- Remove the skillet from the heat and add the chopped fresh parsley. Season with salt and pepper to taste, and mix well.
- Serve the wild rice pilaf as a side dish or as a base for your choice of protein.
Notes
- Rice Selection: Opt for a wild rice blend for varied textures and flavors. Remember, wild rice takes longer to cook than white rice, so plan accordingly.
- Broth Choice: Using vegetable broth adds depth, but you can also use chicken broth for a different flavor profile. Low-sodium options are best for controlling the salt content.
- Veggie Variations: Feel free to swap in other veggies like bell peppers or peas. This recipe is great for customizing based on what you have on hand.
- Nut Choices: Pecans add a sweet crunch, but walnuts or almonds work well too. If there are nut allergies, simply omit them or use seeds like pumpkin or sunflower.
- Make It a Main Dish: For a heartier meal, add cooked chicken, tofu, or beans to the pilaf.
- Herbs for Freshness: Fresh parsley adds brightness, but you can also try thyme or rosemary for a different twist.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
