Name: Wild Rice Pilaf
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup wild rice; 2 cups vegetable broth; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1/4 cup slivered almonds; 1/4 cup dried cranberries; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fresh parsley, chopped

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This Wild Rice Pilaf is a delicious and aromatic dish that combines the earthy flavors of wild rice with fresh vegetables, slivered almonds, and dried cranberries. Perfect as a side dish or a light main course, this pilaf is hearty and full of texture, making it a satisfying choice for any meal.

Ingredients

1 cup wild rice

2 cups vegetable broth

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

¼ cup slivered almonds

¼ cup dried cranberries

1 teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons fresh parsley, chopped

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

First, I rinse the wild rice in a fine-mesh strainer and drain it well to remove any excess starch.

In a medium saucepan, I bring the vegetable broth to a boil. Once boiling, I add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and all the liquid has been absorbed.

While the rice is cooking, I heat the olive oil in a large skillet over medium heat. I add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes, or until the vegetables are tender and slightly golden.

To the skillet, I add the slivered almonds and dried cranberries, cooking for an additional 2-3 minutes, stirring frequently to ensure everything is well combined.

Once the rice is cooked, I fluff it with a fork and stir it into the vegetable mixture. I then season it with dried thyme, salt, and black pepper to taste.

Finally, I garnish the pilaf with fresh parsley before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Servings: 4 servings

Calories per Serving: 250 kcal

Variations

Add protein: For a more filling meal, I sometimes add cooked chicken, turkey, or even tofu cubes for a plant-based option.

Switch up the nuts: While I love slivered almonds, I’ve also tried this pilaf with chopped pecans or walnuts for a different crunch and flavor.

Use different dried fruits: If I don’t have dried cranberries on hand, raisins or dried cherries work well as substitutes.

Herb variations: If I’m out of thyme, I might substitute with rosemary or sage for a different herbal flavor profile.

Storage/Reheating

Storage: I store any leftover Wild Rice Pilaf in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, I warm the pilaf in a skillet over medium heat, adding a splash of vegetable broth or water to keep it moist. Alternatively, I can microwave it in a covered dish, stirring occasionally.

FAQs

Can I use white rice instead of wild rice?

While I prefer the earthy flavor and chewy texture of wild rice, you can substitute white rice, though the cooking time and texture will be different. White rice cooks much faster, typically in about 15-20 minutes.

Can I make this recipe ahead of time?

Yes, I can easily make this Wild Rice Pilaf ahead of time. It stores well in the refrigerator for up to 3 days, so I often prepare it the day before and reheat it when ready to serve.

Can I use chicken broth instead of vegetable broth?

Yes, I can substitute chicken broth if I prefer a richer flavor. However, using vegetable broth keeps this dish vegetarian and highlights the flavors of the vegetables and herbs.

Can I add more vegetables?

Absolutely! I’ve experimented with adding mushrooms, bell peppers, or peas to this pilaf, and it always turns out great. Feel free to adjust the vegetables based on what you have on hand.

Can this be made gluten-free?

Yes, this Wild Rice Pilaf is naturally gluten-free, so it’s perfect for those with gluten sensitivities.

Conclusion

This Wild Rice Pilaf is a versatile, flavorful dish that’s perfect for almost any occasion. Whether served as a side or a main course, it’s hearty, healthy, and full of delightful textures. I enjoy making it for family gatherings, weeknight dinners, or as a meal prep option for the week. With its simple ingredients and easy preparation, this pilaf is sure to become a favorite in my kitchen.

Recipe:

Wild Rice Pilaf

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

This Wild Rice Pilaf is a fragrant, flavorful dish made with wild rice, sautéed vegetables, slivered almonds, and dried cranberries. The combination of tender rice, crispy almonds, and chewy cranberries makes it a delightful side or light main course. It’s a versatile, healthy option that can complement any meal while offering a satisfying balance of textures and flavors. Perfect for vegetarians, it’s easy to make and can be customized with your favorite add-ins.

Instructions

Rinse the wild rice in a fine-mesh strainer and drain well to remove excess starch.
In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and all the liquid is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, and sauté for 5-7 minutes, until tender and slightly golden.
Add the slivered almonds and dried cranberries to the skillet and cook for another 2-3 minutes, stirring frequently.
Once the rice is cooked, fluff it with a fork and stir it into the vegetable mixture. Season with dried thyme, salt, and black pepper to taste.
Garnish with fresh parsley before serving.