Fruit and Wild Rice Pilaf
Elevate your side dish game with this vibrant and wholesome Fruit and Wild Rice Pilaf recipe. Combining the nutty, earthy flavor of wild rice with the natural sweetness of dried cranberries and apricots, this dish is a perfect balance of savory and sweet. Cooked in vegetable broth for added depth, it’s tossed with sautéed onions, garlic, and toasted slivered almonds for layers of texture and richness. Fresh parsley adds a burst of color and freshness, while simple seasonings tie everything together. Ready in just under an hour, this gluten-free, vegetarian dish makes an elegant side for holiday gatherings or a hearty addition to weeknight dinners. Serve it warm for maximum flavor and enjoy a dish as beautiful as it is nutritious!
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 2 minced garlic cloves
- 0.5 cup dried cranberries
- 0.5 cup, chopped dried apricots
- 0.25 cup, toasted slivered almonds
- 2 tablespoons, freshly chopped parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold running water and drain well.
In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the grains have started to split. Drain off any excess liquid and fluff with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the finely chopped onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, or until fragrant.
Add the dried cranberries and chopped dried apricots to the skillet, stirring to combine. Cook for 2-3 minutes to allow the fruits to plump up slightly.
Stir in the cooked wild rice, salt, and black pepper, mixing well to combine all the ingredients evenly. Cook for 2-3 minutes to heat through.
Remove the skillet from heat and stir in the toasted slivered almonds and freshly chopped parsley.
Transfer the pilaf to a serving dish, garnish with additional parsley if desired, and serve warm.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 61.8 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2050 mg | 44% | |
*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.
