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Easy Wild Rice Pilaf with Tart Cranberries

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A quick and easy wild rice pilaf featuring nutty toasted rice, tart dried cranberries, toasted nuts, fresh parsley, and lemon zest. Perfect as a festive holiday side or a cozy weeknight dish.

Ingredients

Scale
  • 1 cup wild rice blend (about 185 g)
  • 3 cups low-sodium chicken or vegetable broth (720 ml)
  • 2 tablespoons unsalted butter, softened (about 28 g)
  • 1 small yellow onion, finely chopped (about ½ cup)
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • ½ cup dried tart cranberries (about 60 g)
  • ½ cup toasted pecans or walnuts, roughly chopped (about 60 g)
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Rinse 1 cup (185 g) of wild rice blend under cold water in a fine-mesh strainer until water runs clear. Drain well.
  2. Heat 1 tablespoon of unsalted butter in a medium saucepan over medium heat. Add the rice and toast, stirring frequently, for about 3-5 minutes until the rice smells nutty and some grains start to pop.
  3. Add the finely chopped small yellow onion (about ½ cup), diced celery stalk, and minced garlic cloves to the toasted rice. Sauté together for 3-4 minutes until the veggies soften and aromatic.
  4. Pour in 3 cups (720 ml) of low-sodium chicken or vegetable broth. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Let it simmer gently for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid too often.
  5. While the rice cooks, heat a dry skillet over medium heat. Add ½ cup (60 g) of chopped pecans or walnuts. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
  6. When the rice is done, fluff it gently with a fork. Stir in ½ cup (60 g) dried tart cranberries, toasted nuts, 1 tablespoon of softened butter, freshly chopped parsley, and the zest of 1 lemon.
  7. Add salt and freshly ground black pepper to taste. Stir well to combine and let it sit covered for 5 minutes to meld flavors.
  8. Give it a final stir and adjust seasoning if needed. Optionally, add a squeeze of fresh lemon juice for extra brightness before serving.

Notes

Rinsing the rice removes excess starch and grit, preventing gummy texture. Toasting the rice and nuts enhances nutty flavor and crunch. Use broth instead of water for richer taste. Keep heat low during simmering and avoid lifting the lid to ensure even cooking. For vegan version, substitute butter with olive oil and use vegetable broth. Leftovers keep well refrigerated for up to 4 days and freeze for up to 3 months. Reheat gently with a splash of liquid to maintain moisture.

Nutrition

Keywords: wild rice pilaf, tart cranberries, holiday side dish, easy rice recipe, nutty rice, festive side, gluten-free, vegan option

Find it online: https://fizzlefork.com/easy-wild-rice-pilaf-with-tart-cranberries-recipe-for-perfect-holiday-sides/