📝 About This Recipe
This elegant pilaf celebrates the nutty, earthy complexity of true wild rice, a nutritional powerhouse native to North America. Enhanced with aromatic mirepoix, tart dried cranberries, and buttery toasted pecans, it offers a sophisticated symphony of textures and flavors. It is a naturally gluten-free masterpiece that serves as a stunning centerpiece or a versatile side dish for any festive table.
🥗 Ingredients
The Grains
- 1 cup Wild Rice (100% long-grain wild rice, thoroughly rinsed)
- 3 cups Vegetable or Chicken Stock (low-sodium, gluten-free certified)
- 1 piece Bay Leaf (dried)
Aromatics and Base
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (use vegan butter for a dairy-free option)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4-inch cubes)
- 1 large Celery Stalk (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Thyme (leaves stripped from the stem)
- 1/2 teaspoon Fresh Rosemary (finely minced)
Texture and Finish
- 1/2 cup Dried Cranberries (unsweetened or fruit-juice sweetened)
- 1/2 cup Pecans (roughly chopped and toasted)
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Juice (freshly squeezed for brightness)
👨🍳 Instructions
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1
Place the wild rice in a fine-mesh strainer and rinse thoroughly under cold running water for at least 30 seconds to remove any debris or dust.
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2
In a medium heavy-bottomed saucepan, combine the rinsed wild rice, 3 cups of stock, and the bay leaf. Bring the mixture to a rolling boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer. Cook for 45-55 minutes, or until the rice grains have burst open to reveal their white interior but still retain a slight 'al dente' bite.
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4
While the rice simmers, prepare the aromatic base. In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter foam subsides.
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5
Add the diced onion, carrots, and celery to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic, fresh thyme, and rosemary. Cook for another 1-2 minutes until the herbs are fragrant, being careful not to burn the garlic.
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7
Add the dried cranberries to the vegetable mixture and turn off the heat. The residual heat will slightly plump the cranberries.
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8
When the rice is finished cooking, remove the pot from the heat. Drain any excess liquid if necessary, though most should be absorbed. Remove the bay leaf.
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9
Transfer the cooked rice into the skillet with the sautéed vegetables. Use a fork to gently fold the rice and vegetables together to keep the grains fluffy.
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10
Stir in the toasted pecans and the fresh parsley. The pecans are added at the end to ensure they stay crunchy.
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11
Season with kosher salt, black pepper, and a squeeze of fresh lemon juice. Taste and adjust seasoning as needed.
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12
Cover the skillet and let the pilaf sit for 5 minutes before serving. This allows the flavors to meld and any remaining moisture to distribute evenly.
💡 Chef's Tips
Always rinse wild rice; it has a high concentration of surface starch and natural dust that can make the dish cloudy or bitter. Do not overcook the rice until it is mushy; you want the 'butterfly' effect where the grain just pops open. For a deeper flavor profile, toast the dry rice in a teaspoon of oil for 2 minutes before adding the liquid. If you are prepping ahead, keep the nuts separate and add them just before serving to maintain their crunch. To make this a full meal, add 2 cups of shredded rotisserie chicken or sautéed mushrooms.
🍽️ Serving Suggestions
Pair with roasted poultry like turkey or herb-crusted chicken for a classic harvest meal. Serve alongside a crisp Sauvignon Blanc or a light Pinot Noir to complement the earthy tones. Excellent as a stuffing for roasted acorn or butternut squash for a vegetarian-friendly feast. Accompany with a side of steamed green beans with lemon zest and toasted almonds. Serve warm as a side dish or cold as a hearty grain salad the next day.