Easy Wild Rice Pilaf | Easy✔️ Versatile✔️ Delicious✔️ Unforgettable✔️
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Easy Wild Rice Pilaf is a flavorful side dish that pairs well with many meals. The combination of rice and crunch creates a balanced and appealing dish. It’s simple to make and perfect for everyday dinners or special occasions.
Easy Wild Rice Pilaf
Delicious wild rice is an amazing side dish with so many flavors and textures. The combination of rice, pecans, and dried cranberries makes it unforgettable. It’s super easy to make and goes with almost any main. It’s also good as a meal with a side salad.
Ingredients
The full recipe for Wild Rice Pilaf with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 1 to 2 tablespoons olive oil
- 1 cup wild rice blend. I used this Lundberg Wild Life Blend. If you use another wild rice blend, check the cooking time on the package.
- 3 and ¼ cups low-sodium chicken broth
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 small sweet onion chopped
- 2 cloves garlic
- ½ cup pecans chopped
- 5 ounces dried cranberries or cherries. I like to chop them.
- 1 tablespoon green onions, chopped for garnish
Equipment for Wild Rice Pilaf
PMc says:
We love this wild rice pilaf recipe because it brings a mix of textures and flavors that stand out. To save time, use pre-chopped pecans and dried cranberries, or prepare them in advance. This keeps the process smooth and easy.
Cooking Tips
- Use a wild rice blend for the best texture.
- Cook this rice with broth instead of water, which adds depth to the flavor.
- Toast the pecans lightly before adding them for better flavor.
- Chop the dried cranberries or cherries into smaller pieces to blend evenly throughout the pilaf.
Easy Wild Rice Pilaf FAQs
- Can I use a different type of rice? Yes, but adjust the cooking time and liquid based on the rice variety. Wild rice blends hold their texture best.
- What can I serve with this? It pairs well with roasted chicken, pork, or even a vegetarian main, like stuffed squash.
- How do I store leftovers? Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave with a splash of broth to keep it moist.
Wild Rice Pilaf Conclusion
Easy wild rice pilaf is an excellent addition to your recipe collection. It’s versatile, simple to prepare, and works well with various dishes. This side dish will complement your other recipes, whether for a holiday meal or a weeknight dinner.
Easy Wild Rice Pilaf
Ingredients
- 1 to 2 tablespoons olive oil
- 1 cup wild rice blend
- 3 and ¼ cups low sodium chicken broth
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 small sweet onion chopped
- 2 cloves garlic
- ½ cup pecans chopped
- 5 ounces dried cranberries or cherries. I like to chop them.
- 1 tablespoons green onions chopped, for garnish
Instructions
- In a 3-quart pan, add oil and rice. Cook 2 to 3 minutes.1 to 2 tablespoons olive oil, 1 cup wild rice blend
- Add chicken broth, thyme, salt, and pepper. Cover and cook for about 50 minutes or until rice is tender. Raise the lid on ly once at around 40 minutes and stir, scraping the bottom of the pan. Cover and resume cooking.3 and ¼ cups low sodium chicken broth, 1 teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon black pepper
- Heat a 10-inch skillet to medium, add butter. Once melted, add the onion and garlic. Cook for 2 to 3 minutes. Add the pecans and toast.2 tablespoons butter, 1 small sweet onion, 2 cloves garlic, ½ cup pecans
- Stir in the cranberries and rice and cook until heated through.5 ounces dried cranberries
- Remove from heat and garnish with green onion slivers. Serve.1 tablespoons green onions
- Store any leftovers in an airtight container in the fridge for 3 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.