Description
This Wild Rice Pilaf is a hearty and flavorful side dish featuring nutty wild rice cooked to tender perfection, then combined with sautéed vegetables, dried cranberries or raisins for a touch of sweetness, and crunchy nuts. Aromatic herbs and a simple mix of seasonings bring the dish together into a comforting and elegant accompaniment perfect for any meal.
Ingredients
Scale
Rice and Broth
- 1 cup wild rice (or a wild rice blend)
- 2 1/2 cups chicken or vegetable broth
Vegetables and 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)
Fat and Flavorings
- 2 tablespoons olive oil or butter
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper, to taste
Optional Add-ins
- 1/4 cup dried cranberries or raisins (optional, for sweetness)
- 1/4 cup slivered almonds or chopped pecans (optional, for crunch)
Instructions
- Cook the Wild Rice: Rinse the wild rice under cold water to remove excess starch and debris, then set aside.
- Boil Broth: In a medium saucepan, bring the chicken or vegetable broth to a rolling boil over medium-high heat.
- Simmer the Rice: Add the wild rice to the boiling broth, reduce the heat to low, cover the saucepan, and let it simmer gently for 40-45 minutes or until the rice is tender and has absorbed most of the liquid. Drain any excess liquid if necessary.
- Fluff Rice: Remove the rice from heat and fluff it with a fork to separate the grains. Set aside.
- Sauté Vegetables: Heat the 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 vegetables are softened and beginning to brown.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn.
- Combine Ingredients: Add the cooked wild rice to the sautéed vegetables in the skillet. Stir gently to combine all components evenly.
- Add Nuts and Fruit: Mix in the dried cranberries or raisins and the slivered almonds or chopped pecans if using, to add bursts of sweetness and crunchiness.
- Season and Herbs: Stir in the fresh or dried parsley and thyme. Season the pilaf with salt and pepper to taste, adjusting as preferred.
- Simmer to Meld Flavors: Allow the mixture to cook together over low heat for a few minutes so the flavors meld well.
- Serve: Transfer the pilaf to a serving dish and garnish with additional fresh parsley if desired. Serve warm as a delicious side dish.
Notes
- Use vegetable broth for a vegetarian option.
- Substitute butter with olive oil to keep the dish dairy-free.
- The nuts and dried fruits add texture and sweetness but can be omitted for a simpler pilaf.
- Wild rice takes longer to cook than white rice; ensure it simmers gently to avoid burning.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
