Go Back
wild rice pilaf

Wild Rice Pilaf Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 227
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 3 garlic cloves, minced
  • 1 cup wild rice blend
  • 2 cups chicken or vegetable broth
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 1/2 cup pecan halves
  • 1/3 cup dried cranberries
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and celery; cook 5 minutes until softened. Stir in garlic and cook 1 minute.
  2. Add wild rice blend and toast, stirring, for 2 minutes until fragrant.
  3. Pour in broth, then stir in thyme, bay leaf, and salt. Bring to a boil, reduce heat to a bare simmer, cover, and cook 45 to 50 minutes until rice is tender and liquid is absorbed.
  4. Meanwhile, toast pecans in a dry skillet over medium heat for 3 to 4 minutes, then roughly chop. Remove bay leaf from rice, fluff with a fork, and fold in pecans, cranberries, and parsley. Serve warm.

Notes

If you use all wild rice, increase the broth to 2.5 cups and simmer for 55 to 60 minutes. The pilaf keeps well and can be served at room temperature.