This cranberry Wild Rice Pilaf recipe is bursting with flavor and makes the most beautiful side dish. The wild rice is cooked in a flavorful and veggie-filled broth and topped with crunchy pecans and Craisins before serving.
More party-worthy holiday side dishes include our Corn Casserole, Homemade Dinner Rolls, Whipped feta with roasted vegetables, Balsamic roasted carrots and cornbread stuffing.
Wild Rice Pilaf will steal the show.
I am obsessed with this mixed rice pilaf–I love the depth of flavor all of the vegetables and mix-ins add, and I love that my pickiest kid is eating vegetables without even knowing it. It’s so easy to make and worth every single minute. Plus, it pairs beautifully with any main dish, like roast chicken, baked salmon, and pork tenderloin.
How to make Wild Rice Pilaf:
Sauté Veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds. Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Don’t remove the lid from the pot during cooking!).
Cook Rice and Serve: Simmer for 40-45 minutes, or until liquid has absorbed. Remove pot from heat and allow to rest, with the lid on, for 10 minutes. Remove lid and gently fluff the rice with a fork. Gently stir in parsley, craisins and pecans. Serve immediately.
Storage and Freezing Instructions:
Store leftover wild rice pilaf in the refrigerator for up to one week.
To Freeze: Follow the recipe to make wild rice pilaf then allow the rice to cool completely. Transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw completely in the fridge before rewarming in the microwave.
Instant Pot Wild Rice Pilaf:
Rinse rice and sauté veggies as directed. Add rice, veggies, seasonings, and 3 ½ cups broth to instant pot. Cook on Manual/High Pressure for 20 minutes, with a 10-minute natural release. Fluff rice then stir in parsley, Craisins and pecans.
More Popular Rice Dishes:
- Rice Pilaf
- Breakfast Fried Rice
- Authentic Mexican Rice
- Dirty Rice
- Kimchi Fried Rice
- Ham Fried Rice
- Sushi Rice
- Brown Rice Pudding
- Arroz con Leche
- Chicken and Rice Casserole
- Chicken and Wild Rice Soup
- Coconut Rice
- Spanish Paella
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Wild Rice Pilaf
Ingredients
- 3 Tablespoons unsalted butter
- 1 medium onion , chopped
- 1 large carrot , diced
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups long-grain wild rice blend
- 3 3/4 cups low-sodium chicken broth (or vegetable broth)
- 1 1/2 teaspoons chicken better than bouillon base
- 1/2 cup fresh chopped parsley
- 1 cup dried Craisins , or dried cherries
- 1 cup toasted pecans , chopped
Instructions
- Sauté veggies: Melt the butter in a medium saucepan over medium heat. Add onion and carrot then cook for 5 minutes, stirring often. Stir in garlic then cook for 30 seconds.
- Cook: Stir in rice, salt, and pepper. Add chicken broth and bouillon and bring to a boil. Stir well, then cover with a tight-fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 40-45 minutes, or until liquid has absorbed.
- Remove pot from heat and allow to rest, with the lid still on, for 10 minutes. Remove lid and gently fluff the rice with a fork.
- Gently stir in parsley, craisins and pecans. Serve immediately.
Notes
Nutrition
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