Oven Baked Fancy Wild Rice Pilaf
Elevate your side dish game with this Oven Baked Fancy Wild Rice Pilaf, a one-pot wonder that’s as flavorful as it is visually stunning. This hearty recipe marries the nutty richness of a wild rice blend with aromatic sautéed vegetables, sweet pops of dried cranberries or raisins, and the satisfying crunch of slivered almonds or pecans. Simmered in savory chicken or vegetable broth and baked to perfection with fresh thyme and a fragrant bay leaf, this pilaf is a perfect balance of earthy, sweet, and savory flavors. It's finished with a sprinkling of fresh parsley for a touch of brightness, making it an elegant accompaniment to roasted meats, poultry, or vegetarian mains. With just 15 minutes of hands-on prep and an hour in the oven, this dish is perfect for holiday gatherings or weeknight dinners alike. Keywords: wild rice pilaf, oven baked pilaf, holiday side dish, vegetable rice pilaf, one-pot rice recipes.
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Recipe Information
Ingredients
- 1.5 cups wild rice blend
- 3 cups chicken or vegetable broth
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic, minced
- 0.5 cups dried cranberries or raisins
- 0.5 cups slivered almonds or chopped pecans
- 1 teaspoon fresh thyme leaves
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the wild rice blend under cold running water and drain well. Set aside.
In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrot, and celery to the skillet. Sauté for 5 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rinsed wild rice to the skillet and stir to coat the grains in the butter and aromatics.
Pour in the chicken or vegetable broth and stir to combine. Add the dried cranberries or raisins, slivered almonds or chopped pecans, thyme leaves, bay leaf, salt, and black pepper.
Bring the mixture to a boil on the stovetop, then cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil.
Carefully transfer the skillet to the preheated oven and bake for 50-55 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the skillet from the oven and let the pilaf sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice with a fork, remove the bay leaf, and sprinkle with fresh parsley if desired.
Serve warm as a beautiful side dish for roasted meats, poultry, or vegetarian main courses.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 4641 mg | 202% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 55.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 336 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2019 mg | 43% | |
*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.
