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Cranberry Wild Rice Pilaf

Cranberry Wild Rice Pilaf

Keri Bevan
Want to breathe new life into your dinner routine? This cranberry wild rice pilaf is the answer. It's the perfect blend of nutty wild rice, sweet-tart cranberries, and toasted pecans that'll make any meal feel special. Easy enough for weeknights, yet impressive enough for holidays, this dish is about to become your new go-to side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 335 kcal

Ingredients
  

  • 1 ½ cups wild rice mix blend of wild and long-grain rice
  • 2 ½ cups vegetable broth or according to the rice package instructions
  • ¾ cup dried cranberries
  • ½ cup chopped pecans toasted
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Zest and juice of 1 orange approx. ¼ cup juice
  • ¼ teaspoon ground cinnamon
  • ¼ cup fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Rinse the wild rice mix under cold water.
  • In a large saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice mix, lower the heat, cover, and simmer for 25-30 minutes until tender and the broth is absorbed. Typically, a wild rice and long-grain rice mix takes about 25-30 minutes, but times may vary depending on the brand. Follow the instructions on your package. Once the rice is cooked, fluff with a fork and set aside.
  • In a dry skillet, toast the chopped pecans over medium heat for 3-4 minutes until fragrant. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and saute for 5 minutes until translucent. Stir in the minced garlic and cook for 1 more minute.
  • Stir in the thyme, cinnamon, and dried cranberries. Cook for another 2 minutes to allow the flavors to meld and the cranberries to soften.
  • Stir in the juice and zest of the orange. Let it simmer for a minute to combine the flavors. Season with salt and pepper to taste.
  • Add the cooked wild rice mix to the skillet and mix well to combine with the sautéed ingredients. Fold in the toasted pecans and chopped parsley.
  • Taste the pilaf and adjust the seasoning, adding more salt, pepper, or orange juice if desired.

Notes

❄️Storage Instructions

Refrigerator

Transfer the cooled pilaf to an airtight container. It'll stay fresh in the fridge for up to 4 days. When you're ready to eat, gently reheat it in the microwave or on the stovetop. Add a splash of water if needed to prevent drying out.

Freezer

Place the completely cooled pilaf in a freezer-safe container or zip-top bag. It'll keep well in the freezer for up to 3 months.
To reheat from frozen, thaw overnight in the refrigerator, then warm it up in the microwave or on the stovetop, stirring occasionally and adding a bit of broth or water if it seems dry. For best texture, you might want to add a fresh sprinkle of toasted pecans after reheating.

Nutrition

Calories: 335kcalCarbohydrates: 54gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 397mgPotassium: 144mgFiber: 3gSugar: 13gVitamin A: 431IUVitamin C: 5mgCalcium: 34mgIron: 1mg
Keyword cranberry rice pilaf, wild rice pilaf
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