Wild Rice Quinoa Pilaf
Elevate your side dish game with this hearty and flavorful Wild Rice Quinoa Pilaf, a vibrant medley of nutty wild rice, fluffy quinoa, and colorful vegetables. Cooked in savory vegetable broth and infused with aromatic garlic, thyme, and parsley, this recipe delivers layers of earthy, herbaceous flavor. Toasted slivered almonds add a delightful crunch, while sweet-tart dried cranberries provide a pop of contrast in every bite. Perfect as a gluten-free vegetarian main or as a nutrient-packed side, this dish is ideal for weeknight dinners or holiday feasts. Garnish with fresh parsley for a finishing touch, and serve warm to impress family and friends with a nutritious and visually stunning dish.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 1 cup Quinoa
- 3 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 1 large Carrot, peeled and diced
- 2 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Slivered almonds, toasted
- 0.25 cup Dried cranberries
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the wild rice and quinoa under cold water using a fine-mesh strainer to remove excess starch and bitterness, then set aside.
In a medium-sized pot, combine the rinsed wild rice and 2 cups of the vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 35 minutes or until the wild rice is tender and some grains have burst open. Drain any excess liquid if needed.
Meanwhile, in a separate pot, combine the rinsed quinoa and 1 cup of vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid and appears fluffy. Remove from heat and let rest for 5 minutes, then fluff with a fork.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, and carrot, and sauté for 5–7 minutes or until the vegetables are soft and beginning to caramelize.
Add the minced garlic, dried thyme, dried parsley, salt, and black pepper to the skillet. Sauté for another 1–2 minutes, stirring frequently, until fragrant.
Add the cooked wild rice and quinoa to the skillet with the sautéed vegetables. Stir to combine and cook for an additional 2–3 minutes, allowing the flavors to meld together.
Stir in the toasted slivered almonds and dried cranberries, then taste and adjust the seasoning if needed.
Transfer the pilaf to a serving dish and garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5510 mg | 240% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 49.3 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3285 mg | 70% | |
*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.
