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Wild Rice Pilaf

This nutty, flavorful wild rice pilaf is the sophisticated cousin of plain white rice, and it deserves a spot on your holiday table! Packed with herbs, toasted nuts, and dried cranberries, it's a show-stopping side that tastes like you spent hours in the kitchen (but really didn't). Plus, it pairs b
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup wild rice blend
  • 3 tablespoons unsalted butter divided
  • 1 medium onion finely diced
  • 2 celery stalks finely diced
  • 3 cloves garlic minced
  • 2½ cups low-sodium chicken or vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup pecans or walnuts toasted and chopped
  • ½ cup dried cranberries
  • 3 tablespoons fresh parsley chopped

Method
 

  1. Rinse wild rice blend in a fine-mesh strainer under cold water and drain well.
  2. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add onion and celery, and sauté for 5 minutes until softened.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Add the wild rice, broth, thyme, salt, and pepper. Stir to combine and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and liquid is absorbed.
  6. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
  7. Stir in remaining tablespoon of butter, toasted nuts, dried cranberries, and fresh parsley. Taste and adjust seasoning if needed. Serve warm.