Wild Rice Pilaf

Wild Rice Pilaf brings together nutty rice, carrots and celery, sweet dried cranberries, and crunchy toasted almonds. This easy stovetop side dish pairs perfectly with easy roast turkey, lemon roast chicken, or herb-crusted pork tenderloin and is simple to prepare while the main dish cooks.

Holly’s Recipe Highlights: Wild Rice Pilaf

Flavor: Savory broth, sweet cranberries, and toasted almonds complement the nutty rice.
Why Make It: Rice and vegetables cook together in one saucepan for easy prep and cleanup.
Skill Level: Easy to prepare with minimal hands-on cooking.
Prep Note: Check the package for cooking times, as rice blends vary.

Total Time:: 1 hr 3 mins
Serves:: 4

Ingredient Notes

broth , oregano , almonds , carrot , butter , cranberries , onion , wild rice and celery with labels to make Wild Rice Pilaf.

Wild Rice Blend: Use an unseasoned blend and follow the package directions, as cooking times and liquid amounts vary. To use long-grain rice, try my easy rice pilaf.
Chicken Broth: Use store-bought broth or homemade chicken stock for savory flavor. Vegetable broth works well for a vegetarian option.
Carrots & Celery: Dice into small, even pieces so they cook evenly with the rice.
Dried Cranberries: Add sweet-tart flavor and soften as the rice cooks. Chopped dried apricots work too.
Dried Oregano: Adds a mild herbal flavor. Dried thyme is a good substitute.
Toasted Almonds: Stir in after resting to keep them crunchy. Toasted chopped pecans or pumpkin seeds work well, too.

Rinsing Rice: Drain the rinsed rice well to avoid adding extra water.
Cooking Temperature: Keep the rice at a gentle simmer to prevent the broth from evaporating too quickly.
Checking Doneness: If the rice is still firm and the pan is dry, add a splash of hot broth, cover, and continue cooking.
Resting Rice: Let the rice rest covered for 10 minutes, then fluff gently with a fork.

Save Some for Later

Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze in meal-size portions for up to 3 months. Keep the nuts separate when possible.
Reheat: Add a splash of broth or water to a saucepan, cover, and heat over low heat, stirring occasionally until warmed through.

More Rice Sides for Dinner

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 48 minutes

10 minutes

Total Time 1 hour 3 minutes

Rinse the rice well in a mesh strainer.
In a medium saucepan, melt butter over medium heat. Add onion and cook 3 minutes or until it begins to soften.
Add the rice, broth, celery, carrot, cranberries, and oregano. Bring to a boil. Cover, reduce heat to a low boil, and cook for 45 to 55 minutes, or according to package directions.

The rice is cooked when most of the liquid is absorbed and the rice is tender.

Remove from the heat and let rest covered for 10 minutes.
Fluff with a fork, stir in almonds, and serve.

The wild rice blend I use needs about 50 minutes to cook. If using a quicker-cooking brand, cook according to package directions, replacing the water with broth. Discard any seasoning packets.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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