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!
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.
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.
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