📝 About This Recipe
This sophisticated pilaf celebrates the nutty, earthy depth of authentic North American wild rice, a true aquatic grass known for its chewy texture and nutritional prowess. Sautéed aromatics, crisp celery, and sweet-tart dried cranberries create a symphony of flavors that perfectly complement the smoky notes of the grain. Finished with buttery toasted pecans and fresh herbs, this dish is an elegant, gluten-free centerpiece or side that brings the warmth of the harvest to any table.
🥗 Ingredients
The Grain Base
- 1 cup Wild Rice (100% pure wild rice, thoroughly rinsed)
- 3 cups Vegetable or Chicken Stock (low-sodium preferred)
- 1 Bay Leaf (dried)
- 1/2 teaspoon Kosher Salt (plus more to taste)
The Aromatics
- 2 tablespoons Unsalted Butter (or olive oil for a vegan option)
- 2 large Shallots (finely minced)
- 2 stalks Celery (small dice)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
Texture and Finish
- 3/4 cup Pecan Halves (roughly chopped)
- 1/2 cup Dried Cranberries (unsweetened if possible)
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 1 teaspoon Orange Zest (freshly grated)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors)
👨🍳 Instructions
-
1
Rinse the wild rice in a fine-mesh strainer under cold running water for at least 60 seconds, agitating the grains with your fingers to remove any debris or dust.
-
2
In a medium heavy-bottomed saucepan, combine the rinsed rice, stock, bay leaf, and 1/2 teaspoon of kosher salt.
-
3
Bring the liquid to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently.
-
4
Cook the rice for 45-55 minutes. You are looking for the grains to puff open and reveal a tender, creamy white interior while maintaining a slight 'pop' or chew.
-
5
While the rice simmers, place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden brown. Remove immediately to a small bowl.
-
6
In a large skillet or sauté pan, melt the butter over medium heat. Add the minced shallots and diced celery.
-
7
Sauté the vegetables for 6-8 minutes until the shallots are translucent and the celery has softened slightly but still retains some structure.
-
8
Stir in the minced garlic and fresh thyme. Cook for just 60 seconds until the garlic is aromatic and the thyme oils are released.
-
9
Check the rice. If it is tender but excess liquid remains in the pot, drain it through a fine-mesh sieve. Discard the bay leaf.
-
10
Transfer the cooked rice into the skillet with the sautéed aromatics. Turn the heat to medium-low.
-
11
Add the dried cranberries and toasted pecans. Fold everything together gently using a spatula to ensure the rice is coated in the flavored butter.
-
12
Stir in the orange zest and apple cider vinegar. This small amount of acid cuts through the richness and highlights the earthy notes of the rice.
-
13
Add the fresh parsley and cracked black pepper. Taste and adjust seasoning with more salt if necessary.
-
14
Remove from heat and let the pilaf sit, covered, for 5 minutes before serving. This allows the flavors to meld and the cranberries to slightly plump.
-
15
Fluff one last time with a fork and transfer to a warmed serving bowl.
💡 Chef's Tips
Always rinse wild rice thoroughly; it is a natural product and rinsing removes any lingering sediment or bitterness. Don't overcook the rice until it becomes mushy; the 'bloom' (where the grain splits) should be visible, but the grain should still have a firm bite. If you want a deeper flavor, toast the dry rice in a teaspoon of oil for 2 minutes before adding the liquid. For a vegan version, substitute the butter with a high-quality extra virgin olive oil or walnut oil. If the rice finishes before your aromatics, keep it covered off the heat to retain moisture.
🍽️ Serving Suggestions
Pair this pilaf with roasted turkey or herb-crusted pork tenderloin for a classic holiday feel. Serve alongside a crisp arugula salad with a lemon vinaigrette to balance the earthy tones. A glass of buttery Chardonnay or a dry sparkling cider complements the nutty pecans beautifully. Top with a few crumbles of goat cheese or feta for a creamy, salty contrast. Use leftovers as a cold grain salad the next day by adding a splash of balsamic glaze.