Go Back
–+ servings
A plate of wild rice pilaf mixed with chopped carrots, celery, herbs, nuts, and dried cranberries, with a wooden serving spoon resting on the edge of the plate.

Wild Rice Pilaf

4.67 From 6 reviews . Help us out! Review HERE.Help out & review HERE
With toasted nuts and sweet cranberries, this wild rice pilaf recipe has the perfect balance of flavors. A flavorful and easy side dish!
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 4 servings
SaveReviewPrint

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.
    Chopped onions, carrots, and celery pieces are being sautéed in a pan, with a wooden spoon partially visible on the side.
  • 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.
    A close-up of a wooden spoon resting on a mix of cooked wild rice, diced carrots, celery, and onions on a dark surface.
  • 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.
    Chopped carrots, celery, onion, and wild rice cooking in a pan with broth being poured in, stirred with a wooden spoon.
  • 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.
    A metal pan filled with wild rice pilaf mixed with chopped vegetables, herbs, nuts, and dried cranberries. A metal spoon rests inside the pan on a gray countertop.

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

Serving: 1(of 4)Calories: 356kcalCarbohydrates: 52gProtein: 9gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgPotassium: 410mgFiber: 7gSugar: 15gVitamin A: 5608IUVitamin C: 8mgCalcium: 57mgIron: 2mg
QR Code linking back to recipe