Earthy, nutty, and deeply savory, this Wild Rice Pilaf recipe is an easy side dish that works for a weeknight or for a holiday get-together. Pair it with pork, chicken, and so much more!
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The best way to fancy up wild rice.
Unlike white rice and brown rice, wild rice isn’t usually used as a base for serving stir fries and curries, because it has such a unique flavor of its own.
It’s earthy, nutty, and complex. I adore it!
Wild rice is often used as a component of another dish where its flavor is complementary (like my Instant Pot Stuffed Acorn Squash or Chicken Wild Rice Soup), or it’s zhuzhed up with add-ins to make a wild rice pilaf side dish.
- This pilaf recipe starts with mirepoix veggies—that’s carrots, celery, and onion—along with garlic to build a savory flavor base.
- I add chopped pecans and almonds, which complement the earthy flavor of the wild rice and add some crunch for contrast.
- Dried cranberries add a chewy texture and sweetness to balance all the savory, earthy flavors at play.
- Sherry vinegar adds some tartness that makes every element of the dish pop.
The other thing I love about this pilaf is that if you have leftovers, it also works well as a chilled salad for lunch the next day. We love a multitasking recipe!
A Few Ingredient Notes
You’ll find the full list of ingredients in the recipe card at the bottom of the page, but here’s some additional information to know before you start cooking.
- Dry Brown and Wild Rice Blend. It’s common for wild rice to be sold as a blend with brown rice because on its own, wild rice is quite pricy. For this reason, I’ve developed this pilaf recipe with a blend rather than all wild rice.
- Pecans and Almonds. If you’d like, you use all pecans or all almonds, or swap in another nut like walnuts. To make this wild rice pilaf nut-free without sacrificing the crunch, you can swap in pepitas.
- Parsley. The addition of parsley adds a bright, herbaceous finishing note, but fresh sage, thyme, and rosemary are also excellent pairings with wild rice.
How to Make Wild Rice Pilaf
Prepare. Rinse and drain the wild rice blend.
Cook the Mirepoix. Melt the butter in a saucepan set over medium heat, then cook the carrots, celery, and onion until the onion is translucent.
Add the Next Ingredients. Stir in the garlic, salt, and pepper and cook for about a minute; add the rice and toast for a minute. (Toasting the rice brings out its best flavor!)
Simmer. Pour in the broth and bring the mixture to a boil. Cover and reduce the heat to low and simmer for 50 minutes, or until the broth is absorbed. Remove from heat and let the rice stand covered for 10 minutes.
Finish. Fluff the rice, then add the remaining ingredients. Season to taste and ENJOY!
What to Serve with Wild Rice Pilaf
- Turkey. Wild rice pilaf is fabulous with Air Fryer Turkey Breast, giving you Thanksgiving vibes any time of year.
- Chicken. The flavor of this Smoked Chicken Breast would be perfect with earthy wild rice pilaf.
- Pork. Serve Pork Chops With Apples over this pilaf for a dinner that’s all about sweet and savory.
- Veggies. Especially fall veggies like Bacon Brussels Sprouts and Roasted Root Vegetables!
Wild Rice Pilaf
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Ingredients
- 1 cup dry brown and wild rice blend
- 2 tablespoons unsalted butter
- 2 carrots peeled and ½-inch diced (about 1 cup)
- 2 stalks celery ½-inch diced (about ¾ cup)
- ½ large yellow onion ½-inch diced (about 1 cup)
- 2 garlic cloves minced
- ½ teaspoon kosher salt plus additional to taste
- ¼ teaspoon black pepper
- 2 cups vegetable broth or chicken broth
- ¼ cup chopped pecans
- ¼ cup slivered almonds or additional pecans
- ½ cup dried cranberries I use reduced sugar
- ¼ cup chopped fresh parsley
- 1 tablespoon sherry vinegar or 1 ½ teaspoons apple cider vinegar
Instructions
- Rinse the rice well, then drain.
- In a medium saucepan, melt the butter over medium heat. Add the carrots, celery, and onion. Saute until the onion is turning translucent, about 5 minutes.
- Add the garlic, salt, and pepper. Continue cooking until the garlic is very fragrant, about 1 minute more.
- Stir in the rice and toast for 1 minute.
- Add the broth and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let simmer for 50 minutes, until the broth is absorbed. Set aside and let stand covered for 10 minutes.
- While the rice cooks, toast the nuts. In a small, dry skillet over medium heat, add the pecans and almonds. Cook, stirring frequently, until the nuts are lightly golden and fragrant, about 3-5 minutes. Watch carefully to prevent burning. Transfer to a plate to cool.
- With a fork, fluff the rice. Stir in the toasted nuts, cranberries, parsley, and sherry vinegar. Taste and adjust the seasoning as desired. Serve warm.
Notes
- TO STORE: Refrigerate wild rice pilaf in an airtight container for up to 4 days.
- TO REHEAT: Warm leftovers in a skillet over medium heat or in the microwave. You can also eat the pilaf chilled or at room temperature.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
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hey girl- this looks really tasty! Happy 4th!!
A perfect side dish for this holiday weekend!!