Wild Rice Pilaf Recipe
Embark on a culinary adventure with our Wild Rice Pilaf recipe—a celebration of nutty, chewy wild rice intertwined with a symphony of aromatic herbs and wholesome ingredients. This side dish is a testament to the bountiful flavors nature provides, delivering a wholesome and sophisticated addition to your table.
At the heart of this recipe lies the star ingredient—wild rice. Harvested from the pristine waters and fertile lands, wild rice brings a robust, nutty flavor and a delightful chewiness to this pilaf. Its earthy essence is complemented by a medley of ingredients, creating a dish that’s as visually appealing as it is flavorful.
Wild Rice Pilaf Recipe
Equipment
- Medium saucepan with a lid
- Wooden Spoon
- Knife and cutting board
- Skillet or pan for toasting almonds
- Serving dish
Ingredients
- 1 cup wild rice
- 2 tablespoons olive oil or unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 celery stalk finely chopped
- 1 carrot finely chopped
- 2 cups vegetable or chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
- Salt and black pepper to taste
- 1/2 cup sliced almonds toasted
- 1/3 cup dried cranberries
Instructions
- Rinse Wild Rice:Rinse the wild rice under cold water in a fine-mesh sieve until the water runs clear. This helps remove excess starch.
- Sauté Aromatics:In a medium saucepan, heat olive oil or butter over medium heat. Add chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened and aromatic.
- Add Wild Rice:Stir in the rinsed wild rice and continue sautéing for 2-3 minutes to lightly toast the rice, enhancing its nutty flavor.
- Infuse with Herbs:Pour in the vegetable or chicken broth. Add fresh thyme, chopped rosemary, salt, and black pepper. Stir well to combine.
- Simmer and Cook:Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for 45-60 minutes. Wild rice takes longer to cook than regular rice, so be patient. It's done when the grains are tender, but still chewy
- Toast Almonds:While the rice is cooking, toast the sliced almonds in a skillet over medium heat until golden brown. Stir frequently to prevent burning.
- Fluff and Mix:Once the wild rice is cooked, fluff it with a fork to separate the grains. Add the toasted almonds and dried cranberries. Gently mix everything together.
- Adjust Seasoning:Taste and adjust the seasoning if necessary. Add more salt and pepper according to your preference.
- Serve:Transfer the Wild Rice Pilaf to a serving dish. Garnish with additional fresh herbs if desired.
Notes
Enjoy this wholesome and flavorful Wild Rice Pilaf as a delightful side dish for your meals. Its nutty texture, aromatic herbs, and the sweetness of cranberries make it a perfect addition to any table.
