Category: american

This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving.

More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic roasted carrots and cornbread stuffing.

How to make Wild Rice Pilaf:

Sauté Veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds. Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Don’t remove the lid from the pot during cooking!).

Cook Rice and Serve: Simmer for 40-45 minutes, or until liquid has absorbed. Remove pot from heat and allow to rest, with the lid on, for 10 minutes. Remove lid and gently fluff the rice with a fork. Gently stir in parsley, craisins and pecans. Serve immediately.

Storage and Freezing Instructions:

Store leftover wild rice pilaf in the refrigerator for up to one week.

To Freeze: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw completely in the fridge before rewarming in the microwave.

Instant Pot Wild Rice Pilaf:

Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, Craisins and pecans.

More Popular Rice Dishes:

• Rice Pilaf
• Breakfast Fried Rice
• Authentic Mexican Rice
• Dirty Rice
• Kimchi Fried Rice
• Ham Fried Rice
• Sushi Rice
• Brown Rice Pudding
• Arroz con Leche
• Chicken and Rice Casserole
• Chicken and Wild Rice Soup
• Coconut Rice
• Spanish Paella

Print

Wild Rice Pilaf

Our easy and beautiful Wild Rice Pilaf is loaded with veggies, crunchy pecans, craisins, and parsley and tastes as good as it looks.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Rest 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 458kcal

Author Lauren Allen

Cost 15

Ingredients

• 3 Tablespoons unsalted butter
• 1 medium onion , chopped
• 1 large carrot , diced
• 3 cloves garlic , minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cups long-grain wild rice blend
• 3 3/4 cups low-sodium chicken broth (or vegetable broth)
• 1 1/2 teaspoons chicken better than bouillon base
• 1/2 cup fresh chopped parsley
• 1 cup dried Craisins , or dried cherries
• 1 cup toasted pecans , chopped

US Customary – Metric

Instructions

• Sauté veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds.
• Cook: Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 40-45 minutes, or until liquid has absorbed.
• Remove pot from heat and allow to rest, with the lid still on, for 10 minutes. Remove lid and gently fluff the rice with a fork.
• Gently stir in parsley, craisins and pecans. Serve immediately.

Notes

Yield: about 8 cups Serving size: about ¾ cup (10 servings)

To Add Mushrooms: 8oz of sliced button mushrooms could be added the same time as the carrots, if desired.

Storing Instructions: Keep any leftover wild rice in the refrigerator for up to a week.

Freezing Instructions: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and keep in the freezer for up to 3 months. Let it thaw completely in the fridge before rewarming in the microwave.

Instant Pot Wild Rice Pilaf: Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, craisins and pecans.

Recipe adapted from Tastes Better From Scratch Rice Pilaf

Nutrition

Calories: 458kcal | Carbohydrates: 65g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 569mg | Potassium: 537mg | Fiber: 7g | Sugar: 18g | Vitamin A: 2622IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg

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