Wild Rice Pilaf

About This Recipe

With toasted nuts and sweet cranberries, this wild rice pilaf recipe has the perfect balance of flavors. A flavorful and easy side dish!

Ingredients

• 1 cup dry brown and wild rice blend
• 2 tablespoons unsalted butter
• 2 carrots (peeled and ½-inch diced (about 1 cup))
• 2 stalks celery (½-inch diced (about ¾ cup))
• ½ large yellow onion (½-inch diced (about 1 cup))
• 2 garlic cloves (minced)
• ½ teaspoon kosher salt (plus additional to taste)
• ¼ teaspoon black pepper
• 2 cups vegetable broth or chicken broth
• ¼ cup chopped pecans
• ¼ cup slivered almonds (or additional pecans)
• ½ cup dried cranberries (I use reduced sugar)
• ¼ cup chopped fresh parsley
• 1 tablespoon sherry vinegar (or 1 ½ teaspoons apple cider vinegar)

Instructions

1. Rinse the rice well, then drain.
2. In a medium saucepan, melt the butter over medium heat. Add the carrots, celery, and onion. Saute until the onion is turning translucent, about 5 minutes.
3. Add the garlic, salt, and pepper. Continue cooking until the garlic is very fragrant, about 1 minute more.
4. Stir in the rice and toast for 1 minute.
5. Add the broth and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let simmer for 50 minutes, until the broth is absorbed. Set aside and let stand covered for 10 minutes.
6. While the rice cooks, toast the nuts. In a small, dry skillet over medium heat, add the pecans and almonds. Cook, stirring frequently, until the nuts are lightly golden and fragrant, about 3-5 minutes. Watch carefully to prevent burning. Transfer to a plate to cool.
7. With a fork, fluff the rice. Stir in the toasted nuts, cranberries, parsley, and sherry vinegar. Taste and adjust the seasoning as desired. Serve warm.