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Wild Rice Pilaf with herbs and vegetables Recipe

American · Side dish · 65 min total

A nutty, earthy wild rice pilaf studded with colorful vegetables and fresh herbs, perfect as a hearty side dish or a light main course.

Ingredients

• 1 cup wild rice
• 2 cups vegetable broth
• 1 cup water
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped pecans (optional)

Instructions

1. Rinse wild rice under cold water and drain.
2. In a medium saucepan, combine wild rice, vegetable broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and grains have split open. Drain any excess liquid.
3. While rice cooks, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5-7 minutes until vegetables are tender.
4. Stir in cooked wild rice, dried cranberries, parsley, thyme, salt, and pepper. Cook for 2-3 minutes until heated through.
5. Fold in chopped pecans if using. Adjust seasoning to taste. Serve warm or at room temperature.

Tips

• For a vegan version, use vegetable broth and omit pecans if desired.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, add a splash of broth or water and microwave or warm in a skillet.

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