Wild Rice Pilaf brings together nutty rice, carrots and celery, sweet dried cranberries, and crunchy toasted almonds. This easy stovetop side dish pairs perfectly with easy roast turkey, lemon roast chicken, or herb-crusted pork tenderloin and is simple to prepare while the main dish cooks.
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Holly’s Recipe Highlights: Wild Rice Pilaf
- Flavor: Savory broth, sweet cranberries, and toasted almonds complement the nutty rice.
- Why Make It: Rice and vegetables cook together in one saucepan for easy prep and cleanup.
- Skill Level: Easy to prepare with minimal hands-on cooking.
- Prep Note: Check the package for cooking times, as rice blends vary.
- Total Time:
- 1 hr 3 mins
- Serves:
- 4
Ingredient Notes
- Wild Rice Blend: Use an unseasoned blend and follow the package directions, as cooking times and liquid amounts vary. To use long-grain rice, try my easy rice pilaf.
- Chicken Broth: Use store-bought broth or homemade chicken stock for savory flavor. Vegetable broth works well for a vegetarian option.
- Carrots & Celery: Dice into small, even pieces so they cook evenly with the rice.
- Dried Cranberries: Add sweet-tart flavor and soften as the rice cooks. Chopped dried apricots work too.
- Dried Oregano: Adds a mild herbal flavor. Dried thyme is a good substitute.
- Toasted Almonds: Stir in after resting to keep them crunchy. Toasted chopped pecans or pumpkin seeds work well, too.
How to Make Wild Rice Pilaf
- Rinse the rice and soften the onion in butter.
- Add the remaining ingredients except the almonds, then cover and cook until the rice is tender.
- Rest covered, fluff, and stir in the toasted almonds (full recipe below).
Save Some for Later
- Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in meal-size portions for up to 3 months. Keep the nuts separate when possible.
- Reheat: Add a splash of broth or water to a saucepan, cover, and heat over low heat, stirring occasionally until warmed through.
More Rice Sides for Dinner
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Wild Rice Pilaf
Wild rice pilaf combines tender vegetables, sweet cranberries, and toasted almonds in a savory rice side dish. It cooks in one saucepan and pairs beautifully with chicken, pork, or turkey.
Equipment
Ingredients
- 2 tablespoons butter
- ½ small onion diced
- 1 cup wild rice blend
- 2 cups chicken broth *see note or water
- ½ cup chopped celery
- ½ cup chopped carrot
- ⅓ cup dried cranberries or dried apricots, chopped
- ½ teaspoon dried oregano
- ¼ cup toasted chopped almonds or pecans
Instructions
- Rinse the rice well in a mesh strainer.
- In a medium saucepan, melt butter over medium heat. Add onion and cook 3 minutes or until it begins to soften.
- Add the rice, broth, celery, carrot, cranberries, and oregano. Bring to a boil. Cover, reduce heat to a low boil, and cook for 45 to 55 minutes, or according to package directions.
- Remove from the heat and let rest covered for 10 minutes.
- Fluff with a fork, stir in almonds, and serve.
The rice is cooked when most of the liquid is absorbed and the rice is tender.
Notes
The wild rice blend I use needs about 50 minutes to cook. If using a quicker-cooking brand, cook according to package directions, replacing the water with broth. Discard any seasoning packets.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition Information
Serving: 1cup | Calories: 295 | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 506mg | Potassium: 364mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2919IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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