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Wild Rice Pilaf with Pecans and Cranberries is a fantastic side dish that brings rich flavors and a nutty texture to your table.
This Wild Rice Pilaf is perfect for holiday meals, family gatherings, or even as a main course for a cozy dinner.
The combination of wild rice, fresh vegetables, and crunchy pecans makes this dish not only delicious but also highly nutritious.
Making rice pilaf recipes is simple and straightforward. You start by toasting the rice to bring out its nutty flavor, then cook it with water or broth until tender.
Adding sautéed onions, carrots, cranberries, and pecans makes this a fantastic holiday side dish. Wild rice is officially my favorite grain.
I love wild rice in soups, especially in the winter months. This pilaf hits the spot just as well, though.
Whether you’re serving it with roast turkey for Christmas dinner or as a part of a weeknight meal, this dish will get gobbled up!
Let’s dive into why this recipe works so well and how you can make this delightful Wild Rice Pilaf at home!
Some of our other favorite side dishes we have on our site include: Easy Cilantro Lime Rice Recipe, One Pan Cheesy Broccoli Gnocchi Bake, and Sweet and Sour Cabbage Recipe with Bacon.
WHY THIS RECIPE WORKS:
- Rich Flavors: The combination of wild rice, fresh vegetables, and pecans creates a dish with deep, rich flavors that are perfect for any meal.
- Nutty Texture: Toasting the rice before cooking enhances its natural nutty flavor and adds a wonderful texture to the pilaf.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is easy to follow and perfect for both beginners and experienced cooks.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Wild Rice Blend
- Water
- Butter
- Small Onion
- Carrot
- Salt and Pepper
- Fresh Cranberries (or dried)
- Pecans
- Parsley
HOW TO MAKE WILD RICE PILAF:
- Place a medium sauce pot over medium heat.
- Once hot, add the 1 tablespoon oil and the rice. Stir occasionally as you toast it off for about 5 minutes.
- Add the water and bring to a boil, then reduce to low heat and cover as the rice cooks, about 35 minutes or until tender—fluff with a fork and set aside.
- Set a skillet over medium heat.
- As the rice is almost finished cooking, place the butter in a large skillet over medium heat, and once hot, add the minced onions and carrots.
- Cook for 4-6 minutes until soft and onions are golden.
- Stir in the rice and season with salt and pepper.
- Stir in the minced cranberries, pecans, and parsley.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I MAKE MY OWN WILD RICE BLEND?
Yes, you can make your own wild rice mix for this wild rice pilaf recipe.
Combine equal parts of wild rice, brown rice, and long-grain white rice. T
his mixture provides a fantastic balance of flavors and textures, creating a nutty wild rice pilaf that’s perfect for any holiday meal.
This blend can be found in the grocery store, but making it yourself allows you to customize the ratios according to your preference.
CAN I ADD MEAT TO THIS?
Absolutely! Adding cooked chicken is a great way to turn this easy wild rice pilaf into a heartier dish.
Simply stir in shredded or cubed cooked chicken during the last step when you mix in the cranberries and pecans.
Using chicken stock instead of water for cooking the rice also adds an extra layer of flavor.
This makes it an excellent main course for the holiday season or any family dinner.
ANY ADDITIONS?
This easy rice pilaf can handle a few extra flavors. I haven’t tried all of these.
Rice dishes are pretty forgiving, though. Let me know how it goes in the comments!
- Dried Cherries: Add for a sweet and tart flavor.
- Fresh Thyme: Mix in for an earthy aroma.
- Roasted Sweet Potatoes: Add for a touch of sweetness and color.
- Sautéed Brussels Sprouts: Stir in for extra greens.
- White Wine: Splash in a bit for added depth of flavor.
- Fresh Apples: Add chopped apples for a crisp, sweet touch.
- Bay Leaves: Simmer with the rice for a fragrant hint.
- Sautéed Mushrooms: Add for a hearty, earthy addition.
- Lemon Zest: Stir in for a fresh, citrusy note.
- Fresh Herbs: Add chopped fresh parsley, thyme, or rosemary.
ANY SUBSTITUTIONS?
Wild rice pairs really well with all kinds of dishes.
Oh, and it’s waaay better than regular rice. Keep hold of that recipe card!
- Butter: Use olive oil or vegan butter for a dairy-free option.
- Fresh Cranberries: Substitute with dried cranberries or cherries.
- Pecans: Use walnuts or almonds for a different nutty flavor.
- Chicken Broth: Substitute with vegetable broth for a vegetarian version.
- Fresh Parsley: Use dried parsley if fresh is not available.
- White Rice: Use all wild rice or a mix of other grains if you prefer.
HOW TO STORE:
Refrigerator: Store the pilaf in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the microwave or on the stovetop before serving.
Freezer: You can freeze the pilaf for up to 3 months.
Place it in a freezer-safe container or bag.
Thaw in the refrigerator overnight and reheat before serving.
DANA’S TIPS AND TRICKS:
- Use High-Quality Wild Rice: For the best flavor, use a high-quality wild rice blend. Lundberg Wild Blend Rice is a great option.
- Toast the Rice: Toasting the rice before cooking brings out its nutty flavor.
- Fresh Ingredients: Use fresh cranberries and parsley for the best taste and texture.
- Don’t Overcook the Rice: Cook the rice just until tender to avoid a mushy texture.
- Add Extra Vegetables: Feel free to add extra vegetables like bell peppers or mushrooms.
- Season Well: Don’t forget to season with salt and pepper to enhance all the flavors.
Wild Rice Pilaf is one of those flavors of the season that can be served with all kinds of main courses or enjoyed on its own.
Its rich, nutty flavor and the combination of textures make it the perfect side dish!
If you like this recipe, you might also like:
If you’ve tried this WILD RICE PILAF, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Wild Rice Pilaf with Pecans and Cranberries
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups wild rice blend rinsed
- 2 1/4 cups water
- 1/4 cup butter
- 1 small sweet onion minced
- 1 medium carrot minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh cranberries minced (can use dried)
- 1/2 cup chopped pecans
- 1/4 cup fresh chopped parsley
Instructions
- Place a medium sauce pot over medium heat.
- Once hot, add the 1 tablespoon oil and the rice. Stir occasionally as you toast it off for about 5 minutes.1 tablespoon vegetable oil, 1 1/2 cups wild rice blend
- Add the water and bring to a boil, then reduce to low heat and cover as the rice cooks, about 35 minutes or until tender—fluff with a fork and set aside.2 1/4 cups water
- Set a skillet over medium heat.
- As the rice is almost finished cooking, place the butter in a large skillet over medium heat, and once hot, add the minced onions and carrots.1/4 cup butter, 1 small sweet onion, 1 medium carrot
- Cook for 4-6 minutes until soft and onions are golden.
- Stir in the rice and season with salt and pepper.1/2 teaspoon salt, 1/2 teaspoon black pepper
- Stir in the minced cranberries, pecans, and parsley.1/2 cup fresh cranberries, 1/2 cup chopped pecans, 1/4 cup fresh chopped parsley
Notes
- Use High-Quality Wild Rice: For the best flavor, use a high-quality wild rice blend. Lundberg Wild Blend Rice is a great option.
- Toast the Rice: Toasting the rice before cooking brings out its nutty flavor.
- Fresh Ingredients: Use fresh cranberries and parsley for the best taste and texture.
- Don’t Overcook the Rice: Cook the rice just until tender to avoid a mushy texture.
- Add Extra Vegetables: Feel free to add extra vegetables like bell peppers or mushrooms.
- Season Well: Don’t forget to season with salt and pepper to enhance all the flavors.
Nutrition
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