LunchDinnerSide Dish

Wild Rice & Cranberry Pilaf

Name: Wild Rice & Cranberry Pilaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup wild rice rinsed; 3.5 cup vegetable broth; 0.5 pcs yellow onion finely diced; 1 pcs celery stalk finely diced; 2 clove garlic minced; 1 tbsp olive oil; 0.5 cup dried cranberry; 0.5 cup pecan chopped; 2 tbsp fresh parsley chopped; 0.5 tsp thyme dried; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This hearty and flavorful pilaf combines the earthy texture of wild rice with the sweet-tart burst of dried cranberries and toasted pecans. It makes a versatile side dish or a light, satisfying main course. The dish is naturally vegan and gluten-free.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 346 kcal

VeganVegetarianGluten-free

Allergen information: may contain celery, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupwild rice, rinsed
3.5 cupvegetable broth
0.5 pcsyellow onion, finely diced
1 pcscelery stalk, finely diced
2 clovegarlic, minced
1 tbspolive oil
0.5 cupdried cranberry
0.5 cuppecan, chopped
2 tbspfresh parsley, chopped
0.5 tspthyme, dried
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

saucepan · fork · skillet · fine-mesh sieve · wooden spoon

The method

Step by step

1
Rinse the wild rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
About 2 min
2
In a medium saucepan, bring the vegetable broth to a boil.
About 5 min
3
Add the rinsed wild rice to the boiling broth, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the liquid has been absorbed.
About 45 min
Cook’s note: Avoid lifting the lid too often to maintain a consistent cooking temperature.
4
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
About 1 min
5
Add the yellow onion and celery stalk to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
6
Stir in the garlic and dried thyme and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Add the chopped pecans to the skillet and toast for 2-3 minutes, stirring frequently, until lightly golden and aromatic.
About 3 min
8
Once the wild rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This allows the grains to steam and become fluffier.
9
Fluff the wild rice with a fork and then transfer it to the skillet with the sautéed vegetables and pecans.
About 1 min
10
Stir in the dried cranberries, fresh parsley, salt, and black pepper.
About 1 min
11
Taste and adjust seasonings as needed before serving warm.

Per serving

Nutrition

67%Score

Calories: 345.7kcal
Protein: 8.7g
Carbs: 49.9g
Fat: 14.3g
Fibre: 4.2g
Sugar: 11.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pilaf in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of vegetable broth to prevent drying out.