Description
This Wild Rice Pilaf is a flavorful and hearty side dish made with nutty wild rice, sautéed vegetables, and optional dried fruits and nuts for added sweetness and crunch. It’s perfect as a comforting accompaniment to a variety of main courses and is easy to prepare on the stovetop.
Ingredients
Scale
Grains
- 1 cup wild rice (or a wild rice blend)
Broth
- 2 1/2 cups chicken or vegetable broth
Vegetables & Aromatics
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup mushrooms, sliced (optional)
Fats
- 2 tablespoons olive oil or butter
Add-ins (Optional)
- 1/4 cup dried cranberries or raisins (optional, for sweetness)
- 1/4 cup slivered almonds or chopped pecans (optional, for crunch)
Herbs & Seasonings
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper, to taste
Instructions
- Cook the Wild Rice: Rinse the wild rice under cold water to remove any debris and excess starch. In a medium saucepan, bring the chicken or vegetable broth to a boil.
- Simmer the Rice: Add the rinsed wild rice to the boiling broth, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes or according to package instructions until the rice is tender and most of the liquid is absorbed. Drain any remaining liquid if necessary.
- Fluff and Set Aside: Remove the cooked rice from heat and fluff it gently with a fork to separate the grains. Set aside while you prepare the vegetables.
- Sauté the Vegetables: Heat olive oil or butter in a large skillet or sauté pan over medium heat. Add the diced onions, carrots, celery, and mushrooms (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and beginning to brown.
- Add Garlic: Stir in the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine Rice and Vegetables: Add the cooked wild rice to the skillet with the sautéed vegetables. Mix well to combine all ingredients evenly.
- Incorporate Add-ins and Season: Stir in the dried cranberries or raisins, nuts, parsley, and thyme. Season the pilaf generously with salt and pepper to taste.
- Heat Through: Allow the pilaf to cook together on the stove for a few more minutes, letting the flavors meld and ingredients warm through thoroughly.
- Serve: Transfer the wild rice pilaf to a serving dish and garnish with additional fresh parsley if desired. Serve warm as a delicious, nutritious side.
Notes
- You can substitute chicken broth with vegetable broth to make this dish vegetarian.
- For a nut-free version, omit the almonds or pecans.
- Wild rice takes longer to cook than white rice; be sure to simmer it gently to avoid burning.
- Feel free to add other vegetables like bell peppers or peas for additional flavor and texture.
- This pilaf can be made ahead and reheated gently on the stovetop or in the microwave.
