Wild Rice Pilaf

3.34 from 15 votes

A delicious, nutty, flavorful, and nutritious side dish, this wild rice pilaf is the perfect compliment to almost any protein or grilled entree.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: American, Mediterranean

Keyword: rice, rice pilaf, wild rice pilaf

Servings:

Calories: 488kcal

Ingredients

1 ¾ cups low-sodium chicken broth
2 1/2 cups water divided
2 bay leaves
½ teaspoon dried thyme divided
1 cup wild rice rinsed well and picked over to remove debris
1 ½ cups long grain white rice
3 tablespoons unsalted butter
1 ¼ cup onion chopped fine (about 1 medium onion)
1 cup carrot chopped fine (about 1 large carrot)
1 tsp Salt
¾ cup dried cranberries sweetened or unsweetened
¾ cup toasted pecan pieces
1 ½ tablespoons minced fresh parsley leaves
Salt and Ground black pepper

Instructions

Rinse wild rice and remove any debris. Set aside.
Bring chicken broth, 1/4 cup water, bay leaves, and ¼ teaspoon dried thyme to boil in a medium saucepan over medium-high heat.
Add wild rice, cover, and reduce heat to low; simmer until rice is plump and tender and has absorbed most liquid, 35 to 45 minutes. Test the rice at the 35 minute mark to ensure it is tender.
Remove bay leaves, and drain rice to remove excess liquid.
Return rice to now-empty saucepan; cover to keep warm and set aside.
While wild rice is cooking, rinse white rice in water, gently swishing to remove excess starch, rinsing gently until water runs almost clear. Strain in a mesh strainer.
In a medium saucepan, over medium-high heat, melt butter, and heat for about 2 minutes.
Add in onion, carrot, and 1 teaspoon salt, ¼ teaspoon of thyme; cook, stirring frequently, until softened but be careful not to brown. This should take about 4-5 minutes.
Once veggies are tender, add rinsed white rice to the saucepan and stir to coat grains with butter.
Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes.
Meanwhile, bring 2 1/4 cups water to boil in a small saucepan.
Add the boiling water to the rice; return to boil, then reduce heat to low heat, sprinkle cranberries evenly over rice, and cover to let simmer.
Simmer until all liquid is absorbed, 16 to 18 minutes. Turn the heat off, and fluff the rice with a fork.
Once fluffed, pour the white rice mixture into a large bowl, add in the wild rice, pecans, and parsley, and toss.
Season with a little salt and pepper, taste, and adjust seasoning to preference.

Notes

Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender.
If you can’t find already toasted pecan pieces, toast pecan halves in a small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then chopped coarse.

Nutrition