If you’re searching for a side dish that’s as stunning on the table as it is satisfying to eat, this Wild Rice Pilaf Recipe is your answer. With its nutty grains, pops of tart fruit, and a fragrant blend of herbs, this pilaf brings together both flavor and texture in every bite. Whether it’s gracing a holiday spread or jazzing up a weeknight dinner, this dish shines with color and freshness, and it’s just the kind of recipe that invites both comfort and compliments.
Ingredients You’ll Need
What makes this Wild Rice Pilaf Recipe so special is how a handful of simple ingredients transform into something truly memorable. Each component brings its own personality—from the earthy wild rice to the sweet cranberries and the crunch of toasted almonds. Here’s everything you’ll need, along with tips on getting the most out of each ingredient:
- Olive oil: Adds a lovely depth and helps the rice toast up with the butter for extra flavor.
- Unsalted butter: Creates a rich, silky base and lets you control the saltiness of the final dish.
- Onion (finely chopped): Brings sweetness and body to the pilaf; chop it small so it melts right in.
- Garlic (minced): Delivers a gentle, savory warmth—freshly minced is best.
- Wild rice blend (rinsed): The star of the show, offering hearty, chewy texture and a beautiful color mix.
- Chicken or vegetable broth: Simmering the rice in broth instead of water infuses every grain with savory goodness.
- Salt: Essential for bringing out the flavors of each ingredient.
- Black pepper: Adds just a hint of heat to round everything out.
- Dried thyme: This herb gives the pilaf an earthy, aromatic lift; a little goes a long way.
- Slivered almonds (toasted): Don’t skip toasting—the flavor is so much more intense and nutty.
- Dried cranberries or cherries (optional): If you like a little sweet-tart bite, toss these in for bursts of color and flavor.
- Chopped fresh parsley: For a fresh, herby finish and a pop of green at the very end.
How to Make Wild Rice Pilaf Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a medium saucepan over medium heat. Once the butter melts and the pan is shimmering, toss in your chopped onion. Sauté it for 3 to 4 minutes, stirring occasionally, until it’s soft and translucent—this brings out the onion’s natural sweetness and starts building the base of flavor. Stir in the minced garlic and let it cook for just another 30 seconds so it releases its fragrance without burning.
Step 2: Toast the Rice Blend
Add your rinsed wild rice blend to the pan. Stir the grains around for 1 to 2 minutes so they get coated in the buttery, oniony goodness and start to toast a bit. This step is what gives the Wild Rice Pilaf Recipe its extra nutty depth and ensures each grain cooks up with the best texture.
Step 3: Simmer with Broth and Seasonings
Pour in the chicken or vegetable broth, then add your salt, black pepper, and dried thyme. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice simmer away for 45 to 50 minutes. Resist the urge to peek—the steam is essential for perfectly cooked rice. When the rice is tender and all the liquid is absorbed, you’re ready for the next step.
Step 4: Rest and Fluff
Take the pan off the heat and keep it covered for 5 minutes. This quick rest helps the grains finish steaming and makes the pilaf fluffier. After 5 minutes, uncover and gently fluff the rice with a fork to separate the grains and let off some steam.
Step 5: Stir in the Finishing Touches
Now it’s time for the magic! Stir in the toasted slivered almonds, dried cranberries or cherries if using, and the chopped fresh parsley. The nuts add crunch, the fruit gives a little chewiness and brightness, and the parsley makes everything taste fresh and look vibrant. Give the pilaf one last gentle mix and serve it up warm.
How to Serve Wild Rice Pilaf Recipe
Garnishes
A sprinkle of extra chopped parsley or a few more toasted almonds on top makes this Wild Rice Pilaf Recipe truly pop. If you want to dial up the color, a few pomegranate seeds or a gentle grating of lemon zest can add brightness and a festive finish for special occasions.
Side Dishes
This pilaf is a fantastic companion for roasted meats like chicken, turkey, or pork tenderloin, but it’s equally delicious alongside a vegetarian main. Try it with stuffed squash, grilled tofu, or a hearty vegetable stew—its flavors and hearty texture work with almost anything.
Creative Ways to Present
For a show-stopping presentation, serve the wild rice pilaf recipe in a hollowed-out squash or a decorative serving bowl. You can also portion it into individual ramekins for a dinner party or use it as a bed for grilled fish or roasted vegetables. The colors and textures will impress every time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the pilaf cool to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, and the flavors often deepen as it sits, making those next-day helpings even more tempting.
Freezing
This Wild Rice Pilaf Recipe is quite freezer-friendly! Just portion the cooled pilaf into freezer-safe bags or containers, squeeze out as much air as possible, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the pilaf in a saucepan with a splash of broth or water to help restore moisture. Warm over low heat, stirring gently until heated through. You can also microwave individual portions, covering them loosely to keep the rice from drying out.
FAQs
Can I make this wild rice pilaf recipe vegan?
Absolutely! Just swap out the butter for more olive oil or your favorite vegan butter, and use vegetable broth instead of chicken. The flavors and textures will still shine, making it perfect for plant-based eaters.
Can I use only wild rice instead of a wild rice blend?
You can! Using all wild rice will give the dish a chewier, earthier character. Just increase the cooking time to about 60 minutes and check for doneness, as wild rice takes longer than a blend.
What other nuts or fruits can I substitute?
Feel free to try chopped pecans or walnuts instead of almonds, or swap the cranberries for dried apricots, golden raisins, or even chopped dried figs. The recipe is wonderfully flexible—mix and match based on what you love or have on hand.
Is this wild rice pilaf recipe gluten-free?
Yes, as written, this pilaf is naturally gluten-free! Just double-check your broth and any added ingredients to be sure they’re certified gluten-free if needed.
Can I add vegetables to this pilaf?
Definitely. Diced mushrooms, celery, or carrots are delicious sautéed with the onions in step one. They add even more flavor, color, and nutrition to the finished dish.
Final Thoughts
This Wild Rice Pilaf Recipe is one of those dishes you’ll find yourself making again and again—easy enough for any weeknight, yet special enough for holidays. It’s colorful, hearty, and so delicious! Give it a try, and I hope it becomes a favorite at your table, too.
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Wild Rice Pilaf Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Wild Rice Pilaf is a flavorful and nutritious side dish perfect for any meal, featuring a blend of wild rice toasted in olive oil and butter, sautéed onions and garlic, and enriched with toasted almonds and dried cranberries for a delightful texture and taste. It’s easy to prepare on the stovetop and complements roasted meats and holiday meals beautifully.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup wild rice blend, rinsed
- 2 1/4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Optional Ingredients
- 1/4 cup slivered almonds, toasted
- 1/4 cup dried cranberries or cherries
- 2 tablespoons chopped fresh parsley
Instructions
- Heat Oil and Butter: In a medium saucepan, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until melted and shimmering.
- Sauté Onions: Add the finely chopped onion to the pan and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to let it burn.
- Toast Rice: Add the rinsed wild rice blend to the saucepan and toast for 1 to 2 minutes, stirring constantly to ensure the grains are evenly coated and aromatic.
- Add Broth and Seasonings: Pour in 2 1/4 cups of chicken or vegetable broth, then add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer gently for 45 to 50 minutes, or until the rice is tender and the liquid is fully absorbed.
- Rest: Remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to finish steaming.
- Finish and Serve: Fluff the rice with a fork, then gently stir in the toasted slivered almonds, dried cranberries or cherries (if using), and chopped fresh parsley. Serve the pilaf warm as a delicious side dish.
Notes
- This pilaf pairs perfectly with roasted meats or holiday dinners.
- For added flavor, try sautéing diced mushrooms or celery along with the onions.
- If you prefer using 100% wild rice instead of a blend, increase the simmering time to about 60 minutes until tender.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
