Cranberry Wild Rice Pilaf
Elevate your side dish game with this vibrant Cranberry Wild Rice Pilaf, a perfect balance of nutty, chewy wild rice and sweet, tangy dried cranberries. Simmered in low-sodium broth for maximum flavor, this hearty pilaf is enhanced with sautéed onions, fragrant garlic, and fresh thyme, creating layers of earthy aroma in every bite. Crunchy, toasted almonds add a satisfying texture, while fresh parsley brightens the dish with a pop of freshness. This recipe is a versatile choice for both weeknight dinners and festive gatherings, offering an elegant and wholesome side dish that pairs beautifully with roasted chicken, turkey, or vegetarian mains. Ready in under an hour and packed with nutrients, it’s a crowd-pleasing addition to your seasonal table.
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Recipe Information
Ingredients
- 1 cup Wild rice blend
- 2.5 cups Low-sodium chicken or vegetable broth
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 0.5 cup Dried cranberries
- 0.25 cup Sliced almonds, toasted
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Black pepper
Instructions
Rinse the wild rice blend under cold water using a fine-mesh sieve to remove excess starch.
In a medium-sized saucepan, combine the wild rice blend, chicken or vegetable broth, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan with a lid, and simmer the rice for 40-45 minutes, or until the rice is tender, and the liquid is absorbed.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring often to prevent burning.
Stir in the dried cranberries, sliced almonds, fresh parsley, thyme leaves, and black pepper into the onion mixture.
Once the rice is fully cooked, fluff it with a fork and transfer it to the skillet with the onion mixture.
Gently fold the rice into the sautéed mixture, ensuring even distribution of ingredients.
Taste and adjust seasoning as needed. Remove from heat, garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 59.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
