📝 About This Recipe
This elegant pilaf is the quintessential centerpiece for your Thanksgiving or Harvest table, celebrating the deep, nutty flavors of native North American wild rice. We’ve layered textures with crisp celery, sweet-tart dried cranberries, and buttery toasted pecans, all simmered in a fragrant herb-infused broth. It is a vibrant, gluten-free side dish that captures the golden essence of the season while providing a sophisticated alternative to traditional bread stuffing.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (rinsed thoroughly under cold water)
- 1 cup Long-grain Brown Rice or Basmati Rice (for a lighter, fluffier texture)
The Aromatics & Base
- 3 tablespoons Unsalted Butter (can substitute with olive oil for a vegan option)
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (diced small)
- 2 medium Carrots (peeled and diced into small cubes)
- 3 cloves Garlic (minced)
Liquid & Herbs
- 4 cups Vegetable or Chicken Stock (low-sodium preferred)
- 2 teaspoons Fresh Thyme (chopped)
- 1 tablespoon Fresh Sage (finely minced)
- 1 piece Bay Leaf (whole)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finishers
- 3/4 cup Dried Cranberries (unsweetened or apple-juice sweetened)
- 1/2 cup Pecans (halves or large pieces, toasted)
- 1/4 cup Fresh Flat-leaf Parsley (roughly chopped for garnish)
- 1 teaspoon Orange Zest (optional, for a bright citrus finish)
👨🍳 Instructions
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1
Rinse the wild rice and brown rice separately in a fine-mesh strainer under cold running water until the water runs clear. Drain well.
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2
In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat until foaming.
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3
Add the diced onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened slightly.
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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 types of rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; this develops a deep nutty flavor and ensures the grains remain distinct.
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6
Pour in the stock, thyme, sage, bay leaf, salt, and pepper. Use a wooden spoon to scrape any browned bits off the bottom of the pan.
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7
Bring the mixture to a rolling boil over high heat.
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8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. Do not lift the lid during the cooking process.
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9
Cook for 45-50 minutes. The rice is done when it is tender but still has a slight 'pop' or chew, and the liquid is fully absorbed.
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10
Remove the pot from the heat. Remove the bay leaf and discard it.
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11
Quickly sprinkle the dried cranberries over the top of the rice, then replace the lid and let the pot sit undisturbed for 10 minutes. This allows the cranberries to plump slightly from the steam.
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12
While the rice rests, toast the pecans in a dry skillet over medium heat for 3-5 minutes until they smell aromatic and look slightly golden.
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13
Gently fluff the pilaf with a fork, folding in the toasted pecans, fresh parsley, and orange zest if using.
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14
Taste and adjust seasoning with additional salt or pepper if needed. Transfer to a warmed serving bowl and serve immediately.
💡 Chef's Tips
Always rinse wild rice thoroughly to remove any debris or dusty residue that can make the dish bitter. If the rice is tender but liquid remains at the end of cooking, tilt the lid slightly and cook for 2-3 minutes more on low heat. For an extra layer of flavor, use a high-quality bone broth or a homemade mushroom stock. To make this a main course for vegetarians, add 1 cup of sautéed mushrooms or cooked chickpeas. Avoid over-stirring the rice once it’s cooking, as this releases starch and can make the pilaf mushy rather than fluffy.
🍽️ Serving Suggestions
Pairs beautifully with roasted turkey, glazed ham, or a crown roast of pork. Serve alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness. Excellent as a stuffing for roasted acorn or butternut squash. Accompany with a chilled glass of Chardonnay or a dry sparkling cider. Leftovers are wonderful cold, tossed with a little balsamic glaze as a hearty grain salad.