📝 About This Recipe
This sophisticated side dish celebrates the deep, nutty flavors of authentic wild rice paired with the aromatic sweetness of caramelized aromatics. Unlike standard rice dishes, this pilaf offers a complex texture and an earthy profile that perfectly captures the essence of North American woodland cuisine. It is a versatile, nutrient-dense masterpiece that brings both elegance and comfort to any dinner table.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (rinsed thoroughly in cold water)
- 1/2 cup Long-grain White Rice or Basmati (adds fluffiness to the texture)
Aromatics and Base
- 3 tablespoons Unsalted Butter (can substitute with olive oil for vegan option)
- 1 medium Yellow Onion (finely diced)
- 2 pieces Celery Stalks (small dice)
- 1 large Carrot (peeled and small dice)
- 3 pieces Garlic Cloves (minced)
Liquids and Seasoning
- 3 1/2 cups Low-sodium Chicken or Vegetable Broth (high quality for best flavor)
- 2 teaspoons Fresh Thyme (leaves removed from stems)
- 1/2 teaspoon Dried Sage (rubbed)
- 1 piece Bay Leaf (dried)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishers
- 1/2 cup Dried Cranberries (for a tart sweetness)
- 1/2 cup Pecans (roughly chopped and toasted)
- 1/4 cup Fresh Flat-leaf Parsley (finely chopped for garnish)
- 1 teaspoon Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
Rinse the wild rice in a fine-mesh strainer under cold running water for at least 30 seconds to remove any debris or dusty residue.
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2
In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the diced onion, celery, and carrot to the pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown.
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5
Add both the wild rice and the white rice to the pot. Stir well to coat the grains in the butter and toast them for 2-3 minutes. You should hear a slight crackling sound and smell a nutty aroma.
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6
Pour in the broth, thyme, sage, bay leaf, salt, and pepper. Stir once to combine and bring the mixture to a rolling boil over medium-high heat.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. Do not lift the lid during the first 45 minutes.
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8
Check the rice at the 45-50 minute mark. The wild rice should be tender but still have a slight chew, and some grains should have 'bloomed' or popped open.
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9
If there is still excess liquid in the bottom of the pot, cook for another 5 minutes uncovered. If the rice is tender and liquid is gone, remove from heat.
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10
Stir in the dried cranberries while the rice is hot, then place the lid back on and let the pilaf sit, off the heat, for 10 minutes to steam and plump the fruit.
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11
Remove the bay leaf. Use a fork to gently fluff the rice, incorporating the toasted pecans, fresh parsley, and the teaspoon of lemon juice.
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12
Taste and adjust seasoning with additional salt or pepper if needed. Transfer to a warm serving bowl and serve immediately.
💡 Chef's Tips
Always rinse your wild rice; it grows in marshes and the rinse ensures a clean, pure flavor. For maximum flavor, toast your pecans in a dry skillet for 3-5 minutes before adding them to the dish. If you prefer a softer texture, you can increase the broth by 1/4 cup and cook for an extra 5 minutes. Don't skip the resting period; the 10-minute steam at the end is what ensures the rice is fluffy rather than gummy. To make this a main course, add sautéed mushrooms or shredded rotisserie chicken.
🍽️ Serving Suggestions
Pairs beautifully with roasted turkey or herb-crusted chicken for a holiday-style meal. Serve alongside grilled salmon or trout to complement the earthy notes of the rice. Excellent as a bed for roasted acorn or butternut squash for a vegetarian feast. Match with a crisp, dry white wine like a Sauvignon Blanc or a light Pinot Noir. Leftovers are fantastic cold, tossed with a little vinaigrette as a hearty lunch salad.