American · Side · Easy
Wild Rice Pilaf
Chewy wild rice with mushrooms, toasted pecans, and sweet dried cranberries. Earthy, elegant, and a welcome change from potatoes.
The whole recipe in 60 seconds
Wild Rice Pilaf, in 5 ideas
- Wild rice takes its time. Start it first and build the rest of the dish around it.
- Cooking the mushrooms until their liquid evaporates concentrates their flavor.
- Cranberries plumped in the hot rice turn soft and jammy instead of chewy.
- Add the nuts at the very end. Early nuts go soggy in the steam.
- This pilaf is naturally hearty enough to anchor a vegetarian plate at the table.
What you need
Ingredients
- 1 1/2 cups wild rice blend, rinsed
- 3 cups turkey or chicken stock
- 2 tbsp unsalted butter
- 1 onion, finely diced
- 8 oz mushrooms, sliced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
How to make it
Directions
- Simmer the rice in the stock, covered, for 40 to 45 minutes until the grains are tender and some have split open. Drain any excess liquid.
- Meanwhile, melt the butter in a large skillet and cook the onion, mushrooms, and celery for 8 minutes until golden and dry.
- Add the garlic and thyme and cook 1 minute more.
- Combine the hot rice and vegetables in a serving bowl. Fold in the cranberries and let stand 5 minutes so the cranberries plump in the steam.
- Season boldly with salt and pepper, then fold in the pecans and parsley just before serving so they stay crisp.
Cook the rice the day before and refrigerate it. Reheated with the sauteed vegetables and a splash of stock, it tastes freshly made and frees up a burner on the big day.