Wild Rice Pilaf makes such a tasty and comforting side dish. This is a great side dish for any meal that you want to infuse with flavor.
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This easy rice pilaf is packed with nutrients and makes for a healthy and flavorful dish. It has a beautiful tender texture and it is so flavorful. I can promise you this will be a sought after side dish if you make it for thanksgiving as the flavors marry perfectly with a turkey feast.
For more easy side dishes perfect for any holiday, check out this collection of Thanksgiving side dishes.
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What We Love About This Rice Recipe
- 30 Minute Side Dish: Make this wild rice pilaf in 30 minutes or less.
- Easy Ingredients: This recipe uses simple and whole ingredients.
- Holiday Dinner: This makes for a delicious side dish to serve on Christmas or Thanksgiving.
Ingredient Notes
- Wild Rice Mix : There are so many varieties to chose from. Grab your favorite.
- Butter: To make vegan or Dairy free try using vegan butter or olive oil.
- Vegetables: Diced onion and carrots.
- Fresh Cranberries: Dried cranberries will also work for this recipe.
- Pecans: Walnuts and/or slivered almonds are also wonderful.
- Fresh Parsley: Or any fresh herbs that you enjoy.
Equipment Needed
- Large Skillet
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon
How to Make Wild Rice Pilaf
These are the basic steps for making Wild Rice Recipe. Please refer to the recipe card below for more detailed instructions, cooking time, total time and nutrition information.
STEP 1: TOAST THE RICE
First, in a skillet over medium-high heat, toast the rice for 5 minutes.
STEP 2: COOKING RICE
Transfer the rice to a saucepan along with 3-4 cups of water. Bring to a boil then reduce the heat low and cover with a lid, cook for 12 minutes or until the water is fully absorbed in the rice.
STEP 3: ADD ONION AND CARROT
In a skillet, while the rice is still cooking, sauté the onions and carrots for 4-6 minutes until soft.
STEP 4: COMBINE EVERYTHING
Once the rice is done cooking, stir it into the onion and carrot mixture, finally add in cranberries and pecans. Top with the fresh parsley.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To prepare this ahead of time, I recommend making the rice and chopping up the onion and carrots. Store the rice and veggies in airtight containers in the fridge. When you are ready to make this recipe it will take minutes to prepare.
HOW TO STORE THIS RECIPE
Store leftover wild rice pilaf in an airtight container in the fridge for 3-4 days.
HOW TO FREEZE THIS RECIPE
Freeze in an airtight container for up to 6 months.
HOW TO REHEAT THIS RECIPE
Reheat in the microwave in a glass dish for 1-2 minutes or until desired temperature.
Frequently Asked Questions
For every 1 cups of rice, you can add 2 cups of water, so a 1:2 ratio.
Yes, this easy rice pilaf dish happens to be vegetarian friendly.
Recipe can easily have doubled or halved, just increase or decrease ingredients proportionally.
Rice pilaf originally comes from Persia. Though it is a dish that is popular through the middle east. And what is it? Find out more at heathline.
This recipe can easily be made vegan by using olive oil in place of butter.
Expert Tips for Making This Recipe
- Instant Pot: You can also make this recipe using the sauté setting on the instant pot.
- Add ins: You can also add celery, garlic, mushrooms, and/or fresh thyme or other aromatics for added flavor depth.
- Dried Cranberry: Fresh cranberries can be more difficult to find depending on the season and where you live, if you can not find fresh ones, you can also use dried cranberries.
- Make Your Rice Blend: You can purchase a pre-made wild rice blend or make one with 1/4 cup wild rice, 1/4 cup brown rice, and 1 cup long-grain white rice.
- Broth: Use vegetable broth or stock in place of the water to infuse even more flavor into your rice.
What to Serve with Wild Rice Pilaf
- Roast Turkey Breasts
- Skillet Lemon Chicken
- Baked Sweet Potato Fries
- Air Fryer Brussels Sprouts
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Wild Rice Pilaf
Ingredients
- 1 ½ cups Wild Rice Blend, rinsed
- 3-4 cups Water, as needed
- ¼ cup Butter
- 1 Small Onion, minced
- 1 Carrot, minced
- Salt and Pepper, to taste
- ½ cup Fresh Cranberries, minced (can use dried)
- ½ cup Pecans, chopped
- ¼ cup Parsley, minced
Instructions
- Set a skillet over medium heat.
- Once hot, add the rice and stir occasionally as you toast it off for about 5 minutes.
- Place the rice in a saucepan and add 3-4 cups water. Bring to a boil, then reduce to low heat and cover as the rice
- cooks, about 12 minutes.
- As the rice is finishing cooking, place the butter in a skillet over medium heat and once hot, add the minced onions
- and carrots. Cook for 4-6 minutes until soft and onions are golden.
- Stir in the rice and season with salt and pepper.
- Stir in the minced cranberries, pecans and parsley.
Expert Tips
- Instant Pot: You can also make this recipe using the saute setting on the instant pot.
- Add ins: You can also add celery, mushrooms, and/or fresh thyme for added flavor depth.
- Dried Cranberry: Fresh cranberries can be more difficult to find depending on the season and where you live, if you can not find fresh ones, you can also use dried cranberries.
- Make Your Rice Blend: You can purchase a pre-made wild rice blend or make one with 1/4 cup wild rice, 1/4 cup brown rice, and 1 cup long-grain white rice.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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