Description
This Wild Rice Pilaf is a hearty and flavorful side dish made with nutty wild rice cooked in broth and combined with sautéed vegetables, dried cranberries, and toasted nuts. Perfect for a comforting meal, it offers a delightful blend of textures and subtle sweetness, ideal for pairing with poultry, fish, or vegetarian dishes.
Ingredients
Scale
Grains and Broth
- 1 cup wild rice (or a wild rice blend)
- 2 1/2 cups chicken or vegetable broth
Vegetables
- 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)
Fats and Oils
- 2 tablespoons olive oil or butter
Add-ins and Seasonings
- 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
- Cook the Wild Rice: Rinse the wild rice under cold water to remove any debris or excess starch. This prepares the rice for cooking and helps improve texture.
- Boil Broth: In a medium saucepan, bring the chicken or vegetable broth to a rolling boil over medium-high heat, which will be used to cook the rice.
- Simmer Rice: Add the rinsed wild rice to the boiling broth, reduce the heat to low, cover the pot, and let it simmer gently for 40-45 minutes or until the rice is tender and most of the liquid is absorbed. Drain any excess liquid after cooking if necessary.
- Fluff Rice: Use a fork to fluff the wild rice and then set it aside while you prepare the vegetables.
- Sauté Vegetables: Heat olive oil or butter in a large skillet or sauté pan over medium heat. Add diced onions, carrots, celery, and mushrooms if using, sautéing for 5-7 minutes until the vegetables soften and begin to brown, adding depth to the pilaf’s flavor.
- Add Garlic: Stir in the minced garlic and continue cooking for an additional 1-2 minutes, allowing the garlic to release its aroma without burning.
- Combine Ingredients: Stir the cooked wild rice into the sautéed vegetables, mixing thoroughly to blend the flavors evenly.
- Add Mix-ins and Season: Incorporate dried cranberries or raisins for sweetness and slivered almonds or pecans for crunch. Add the chopped parsley and thyme, then season with salt and pepper to taste.
- Heat Through: Let the pilaf cook together on the stovetop for a few more minutes, stirring occasionally so the flavors meld beautifully.
- Serve: Transfer the pilaf to a serving dish and garnish with extra fresh parsley if desired. Serve warm as a wholesome side dish.
Notes
- Rinsing wild rice before cooking cleans it and improves texture.
- Using broth instead of water infuses the rice with richer flavor.
- Optional ingredients like dried cranberries and nuts add sweetness and crunch but can be omitted for a simpler version.
- Ensure vegetables are sautéed until lightly browned to enhance the pilaf’s overall taste.
- This dish can be made vegetarian by using vegetable broth instead of chicken broth.
- For a gluten-free meal, check that your broth is certified gluten-free.
- Leftovers store well refrigerated for up to 3-4 days and taste great reheated.
