Easy Wild Rice Pilaf

Bowl of wild rice pilaf with a wooden spoon. Text highlights its ease, versatility, deliciousness, and unforgettable taste.

No ratings yet

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.

Course Side Dish

Cuisine American

Keyword rice, rice pilaf, wild rice

Prep Time 10

Cook Time 25

Servings servings

Calories 320kcal

Author Paula

Equipment

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