Description
This Wild Rice Pilaf is a hearty and flavorful side dish combining nutty wild rice with sautéed vegetables, aromatic herbs, and optional sweet and crunchy additions like dried cranberries and nuts. Perfect as a wholesome accompaniment to any main course, it offers a delightful balance of textures and tastes.
Ingredients
Scale
Main Ingredients
- 1 cup wild rice (or a wild rice blend)
- 2 1/2 cups chicken or vegetable broth
- 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)
- 2 tablespoons olive oil or butter
- 1/4 cup dried cranberries or raisins (optional, for sweetness)
- 1/4 cup slivered almonds or chopped pecans (optional, for crunch)
- 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 thoroughly to remove any debris or excess starch.
- Boil Broth: In a medium saucepan, bring the chicken or vegetable broth to a rolling boil over medium-high heat.
- Simmer Rice: Add the rinsed wild rice to the boiling broth, reduce heat to low, cover with a lid, and let it simmer gently for 40-45 minutes or as per package instructions until the rice is tender and liquid is absorbed. Drain any remaining liquid if necessary.
- Fluff Rice: Use a fork to fluff the cooked rice to separate the grains, then set it aside while you prepare the vegetables.
- Sauté Vegetables: Heat olive oil or butter in a large skillet or sauté pan over medium heat until warm.
- Cook Vegetables: Add diced onions, carrots, celery, and mushrooms (if using) to the skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and lightly browned.
- Add Garlic: Stir in minced garlic and cook for an additional 1-2 minutes until fragrant without burning.
- Combine Rice and Vegetables: Add the cooked wild rice into the sautéed vegetables in the skillet. Mix well to combine all ingredients evenly.
- Add Extras and Season: Stir in dried cranberries or raisins, slivered almonds or pecans, chopped parsley, and thyme. Season the pilaf with salt and pepper to your taste.
- Heat Through: Allow the pilaf to cook together for a few more minutes, stirring occasionally, so flavors meld.
- Serve: Transfer the pilaf to a serving dish and garnish with additional fresh parsley if desired. Serve warm.
Notes
- Wild rice takes longer to cook than regular rice; soaking the rice for a few hours before cooking can reduce cooking time if desired.
- For a vegan option, use vegetable broth and olive oil instead of butter.
- Add nuts just before serving to maintain their crunch if preferred.
- Feel free to customize with other vegetables such as bell peppers or zucchini.
- This pilaf pairs excellently with roasted meats, sautéed seafood, or as a standalone vegetarian main.
