Wild Rice Pilaf with Cranberries, Carrots and Pecans

This Wild Rice Pilaf with Cranberries, Carrots and Pecans is a fancy upgrade to your everyday rice recipe. Easy, slightly sweetly flavorful and vibrant, this dish will be the center of attraction at any dinner table! Probably more of an entree than a side though.

I never had wild rice before today, but I kept hearing some or the other thing about it, so I had it on the back of my mind as one of those foods I need to try. It was mostly stuff about how the grain is so nutritious, a good source of fiber, complete protein – has all essential amino acids – and just so many other things that would make this post too long if I kept at it.

So when I saw some on this good stuff on salad bar at one of the cafes at work, I decided to bring some home with me. I had stashed it away in my freezer back then – which was about 2 months ago – and just forgot about it. I don’t know what reminded me about it last night, probably an Insta post again, but oh am I glad that happened.

I made this wild rice pilaf for lunch today and added in some dried cranberries (also my first time having these), sautéed onions and carrots, toasted pecans, and parsley. Such a stellar combination!

The earthy flavor of the rice really complements the sweetness of the carrots and cranberries. Together with a touch of freshness from the parsley, and crispy crunch from the pecans, this side-dish is a real upgrade from the plain-old rice.

I’ve now found my new favorite rice recipe, but as a main course next time instead of just a side.

Wild Rice Pilaf with Cranberries, Carrots and Pecans

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Prep Time5 minutes mins

Cook Time55 minutes mins

Using Pre-cooked Rice10 minutes mins

Total Time1 hour hr

Servings: 2 cups

Calories: 276kcal

Course: Side Dish

Cuisine: American

This Wild Rice Pilaf with Cranberries, Carrots and Pecans is a fancy upgrade to your everyday rice recipe. Easy, slightly sweetly flavorful and vibrant, this dish will be the center of attraction at any dinner table!

Ingredients

• ½ cup Wild Rice Raw, 80g, or 1½ cup Cooked = 246g
• 1½ cup Water, or Chicken/Vegetable Broth
• ¼ tsp Salt
• 1 tsp Butter or Olive Oil
• 5 Tbsp Red Onion, Chopped, 50g
• ½ cup Carrots, Chopped, 64g
• 3 Tbsp Dried Cranberries, 22.5g
• 3 Tbsp Pecans, Toasted and Chopped, 22g
• 2 Tbsp Parsley, Chopped
• ½ tsp Dried Oregano

Instructions

• In a pot, bring water to boil. Add wild rice and salt, cover, and reduce heat to low. Simmer for about 45 minutes until rice is tender and some grains have burst open. Most of the liquid should be absorbed. Drain rice in mesh strainer to remove excess liquid and return to pot.
• Melt butter/oil in a large non-stick skillet on medium, and fry the onions and carrots for about 4-5 minutes until soft.
• Add cooked rice, cranberries, pecans and parsley, sprinkle on oregano, and gently fold.
• Serve hot, warm or cold.

Notes

Recipe adapted from Kitchn and The Splendid Table.

• The grains should be tender, intact and glossy when cooked. Stop cooking when some grains start to burst open. Undercooked rice will be tough and hard, and overcooked (burst) will be gluey.
• To keep this Vegan, use oil or vegan butter for cooking.

Storage:

• Leave out cranberries, pecans and parsley, and store in the refrigerator in an airtight container for 2-3 days.
• Reheat in the microwave for 2 minutes and then toss in cranberries, pecans and parsley.

Nutrition:

• Servings: 2 cups | Serving size: 1 cup
• Calories: 276kcal
• Fat: 10.6g | Saturated fat: 2g
• Carbohydrates: 43.1g | Fiber: 5.7g | Sugar: 11.2g
• Protein: 7.2g