📝 About This Recipe
This sophisticated Wild Rice Pilaf transforms the rustic, nutty essence of the Great Lakes region into a modern culinary masterpiece using the efficiency of the Instant Pot. We balance the deep, earthy tones of authentic wild rice with aromatic mirepoix, sweet dried cranberries, and toasted pecans for a symphony of textures. This dish is a celebration of North American grains, elevated with a rich vegetable broth and fresh herbs to create a side dish that is elegant enough for a holiday feast yet simple enough for a weeknight dinner.
🥗 Ingredients
The Grains & Aromatics
- 1 1/2 cups Wild Rice (100% wild rice, thoroughly rinsed)
- 2 tablespoons Unsalted Butter (or olive oil for a vegan option)
- 1 Yellow Onion (medium, finely diced)
- 2 Carrots (peeled and finely diced)
- 2 Celery Stalks (finely diced)
- 3 cloves Garlic (minced)
The Cooking Liquid & Seasoning
- 2 1/4 cups Vegetable Broth (low sodium)
- 2 teaspoons Fresh Thyme (minced)
- 1/2 teaspoon Dried Sage (rubbed)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 piece Bay Leaf (dried)
The Finishers
- 1/2 cup Dried Cranberries (for a pop of sweetness)
- 1/2 cup Pecans (toasted and roughly chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed for brightness)
- 1 teaspoon Orange Zest (optional, for citrus aroma)
👨🍳 Instructions
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1
Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water for at least 60 seconds. This removes excess starch and any debris, ensuring the grains remain distinct and not gummy.
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2
Turn your Instant Pot to the 'Sauté' setting and add the butter. Once melted and bubbling, add the diced onion, carrots, and celery.
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3
Sauté the vegetables for 5-6 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
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4
Stir in the minced garlic, thyme, and sage. Cook for just 1 minute until the herbs release their fragrance, being careful not to burn the garlic.
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5
Add the rinsed wild rice to the pot. Stir well to coat every grain in the butter and aromatics, toasting the rice for about 2 minutes.
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6
Pour in the vegetable broth, salt, and black pepper. Use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no bits are stuck, which prevents the 'Burn' notice.
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7
Place the bay leaf on top. Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 30 minutes.
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9
Once the cooking time is complete, allow the pressure to release naturally (NPR) for 10 minutes. This allows the rice to finish absorbing the moisture and prevents the grains from bursting too much.
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10
After 10 minutes, carefully move the valve to 'Venting' to release any remaining steam. Open the lid.
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11
If there is a small amount of excess liquid at the bottom, don't worry. Stir in the dried cranberries, then replace the lid (off heat) for 5 minutes; the residual heat will plump the berries and absorb the remaining liquid.
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12
Remove the bay leaf. Add the toasted pecans, fresh parsley, lemon juice, and orange zest.
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13
Fluff the pilaf gently with a fork to combine all the textures and colors without mashing the grains.
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14
Taste and add an extra pinch of salt or a crack of pepper if needed. Transfer to a warmed serving bowl and serve immediately.
💡 Chef's Tips
Always use 100% wild rice rather than a blend for this specific timing; blends contain white rice which will turn to mush in 30 minutes. Toasting the pecans in a dry pan for 3-4 minutes before adding them makes a massive difference in the depth of flavor. If you prefer a softer grain, increase the natural pressure release time to 15 minutes. For a richer flavor profile, substitute half of the vegetable broth with a dry white wine like Sauvignon Blanc. Ensure you rinse the rice until the water runs clear to avoid a 'soapy' aftertaste common with wild grains.
🍽️ Serving Suggestions
Serve alongside a herb-roasted chicken or Thanksgiving turkey for a classic pairing. Pairs beautifully with a crisp, chilled glass of Chardonnay or a dry hard cider. Use as a hearty base for a vegetarian power bowl with roasted sweet potatoes and kale. Top with a dollop of Greek yogurt or crumbled goat cheese for a creamy contrast. Serve as a stuffing alternative inside roasted acorn or butternut squash.