Wild Rice Pilaf with Cranberries is a hearty and colorful side dish that’s as nutritious as it is delicious. The nutty flavor and chewy texture of wild rice are perfectly complemented by the sweetness of dried cranberries and the crunch of toasted nuts, all tied together with aromatic herbs and sautéed vegetables. This dish is a fantastic addition to any holiday table or weeknight dinner, offering a beautiful balance of flavors and textures. It’s versatile enough to pair with roasted meats, poultry, or vegetarian mains and is a great way to elevate your meal with a wholesome touch.
Ingredients:
- 1 cup wild rice blend
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil or unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 teaspoon dried thyme
- 1/3 cup dried cranberries
- 1/4 cup chopped toasted pecans or almonds
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Rice: In a medium saucepan, bring the broth to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for 40-50 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Sauté the Vegetables: Heat olive oil or butter in a large skillet over medium heat. Add the onion, celery, and carrots, and cook until softened, about 5 minutes. Stir in the dried thyme and cook for another minute.
- Combine Ingredients: Add the cooked rice to the skillet with the sautéed vegetables. Stir in the dried cranberries and toasted pecans or almonds. Cook for 2-3 minutes to warm through, and season with salt and pepper to taste.
- Garnish and Serve: Remove the skillet from heat and stir in the fresh parsley. Transfer the pilaf to a serving dish and enjoy warm.
This Wild Rice Pilaf with Cranberries is not only delicious but also a visually stunning dish, thanks to its vibrant colors and textures. It’s the perfect blend of earthy, sweet, and savory flavors that will leave everyone reaching for seconds!
