Wild Rice & Cranberry Pilaf
This hearty and flavorful pilaf combines the earthy texture of wild rice with the sweet-tart burst of dried cranberries and toasted pecans. It makes a versatile side dish or a light, satisfying main course. The dish is naturally vegan and gluten-free.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 346 kcal
Allergen information: may contain celery, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1 cupwild rice, rinsed
- 3.5 cupvegetable broth
- 0.5 pcsyellow onion, finely diced
- 1 pcscelery stalk, finely diced
- 2 clovegarlic, minced
- 1 tbspolive oil
- 0.5 cupdried cranberry
- 0.5 cuppecan, chopped
- 2 tbspfresh parsley, chopped
- 0.5 tspthyme, dried
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
saucepan · fork · skillet · fine-mesh sieve · wooden spoon
The method
Step by step
- 1
Rinse the wild rice thoroughly under cold running water in a fine-mesh sieve until the water runs clear.
About 2 min
- 2
In a medium saucepan, bring the vegetable broth to a boil.
About 5 min
- 3
Add the rinsed wild rice to the boiling broth, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the liquid has been absorbed.
About 45 min
Cook’s note: Avoid lifting the lid too often to maintain a consistent cooking temperature.
- 4
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
About 1 min
- 5
Add the yellow onion and celery stalk to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
About 7 min
- 6
Stir in the garlic and dried thyme and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 7
Add the chopped pecans to the skillet and toast for 2-3 minutes, stirring frequently, until lightly golden and aromatic.
About 3 min
- 8
Once the wild rice is cooked, remove it from the heat and let it rest, covered, for 5 minutes.
About 5 min
Cook’s note: This allows the grains to steam and become fluffier.
- 9
Fluff the wild rice with a fork and then transfer it to the skillet with the sautéed vegetables and pecans.
About 1 min
- 10
Stir in the dried cranberries, fresh parsley, salt, and black pepper.
About 1 min
- 11
Taste and adjust seasonings as needed before serving warm.
Per serving
Nutrition
- Calories
- 345.7kcal
- Protein
- 8.7g
- Carbs
- 49.9g
- Fat
- 14.3g
- Fibre
- 4.2g
- Sugar
- 11.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pilaf in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of vegetable broth to prevent drying out.
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