Wild Rice Pilaf
Elevate your side dish game with this hearty and wholesome Wild Rice Pilaf, a perfect blend of nutty wild rice, aromatic sautéed vegetables, and bursts of sweetness from dried cranberries. Cooked in savory vegetable broth for maximum flavor, this recipe is enhanced with toasted slivered almonds for a satisfying crunch and fresh parsley for a vibrant finish. Quick to prepare in under an hour, it’s a versatile dish that pairs beautifully with roasted meats, seafood, or a plant-based main course. With its rich textures and flavors, this pilaf is ideal for holiday feasts, weeknight dinners, or even as a light, standalone meal. Filled with wholesome ingredients and easy-to-follow steps, this Wild Rice Pilaf is destined to be a crowd-pleaser at your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice blend
- 2.5 cups vegetable broth (or chicken broth)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic, minced
- 0.5 cup dried cranberries (or raisins)
- 0.25 cup toasted slivered almonds
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice blend thoroughly under cold water using a fine mesh strainer. Set aside to drain.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice, cover, reduce the heat to low, and let simmer for 40-45 minutes, or until the rice is tender and the grains have split open. Remove from heat, fluff with a fork, and set aside.
While the rice cooks, heat the butter and olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion, carrot, and celery to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic, and cook for 1 minute more until fragrant.
Add the cooked wild rice to the skillet with the sautéed vegetables and mix well to combine.
Stir in the dried cranberries, toasted slivered almonds, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, to heat everything through.
Remove the skillet from the heat and sprinkle the pilaf with fresh parsley for a bright, herbaceous finish.
Taste and adjust seasonings with additional salt or black pepper, if needed.
Serve warm as a side dish or enjoy as a light, standalone meal.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 76.8 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2336 mg | 50% | |
*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.
