Wild Rice and Cranberry Pilaf Recipe

This Wild Rice and Cranberry Pilaf is the perfect plant-based addition to your holiday table. It’s a festive combination of nutty wild rice, sweet dried cranberries, and crunchy toasted almonds, all infused with savory herbs and vegetable broth.

Ingredients

Rice Base
1 cup wild rice blend
2 1/4 cups vegetable broth (low sodium preferred)
1 small bay leaf

Pilaf Mix-Ins
1 tablespoon olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup toasted slivered almonds (or pecans)
1/4 cup fresh parsley, chopped

Seasoning
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Salt and pepper to taste

Garnish
Pomegranate arils or orange zest for extra holiday flair

Instructions

Wild Rice
Rinse the wild rice blend under cold water to remove excess starch.

In a medium saucepan, combine the rice, vegetable broth, and bay leaf. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat, discard the bay leaf, and fluff the rice with a fork.

Aromatics
While the rice cooks, heat olive oil in a large skillet over medium heat.

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Stir in the minced garlic, thyme, and rosemary, cooking for another 1-2 minutes until fragrant.

Combine
Add the cooked rice to the skillet with the sautéed aromatics, stirring to combine.

Mix in the dried cranberries, toasted almonds, and chopped parsley. Cook for 2-3 minutes over low heat to allow the flavors to meld.

Season with salt and pepper to taste.

Serve
Transfer the pilaf to a serving dish and garnish with pomegranate arils or orange zest if desired.

Serve warm as a side dish alongside your favorite holiday mains.