Rustic Wild Rice Pilaf
A hearty, earthy wild rice pilaf cooked with aromatic vegetables, herbs, and optional nuts and dried fruits for a vibrant and balanced side or main dish.
Equipment
- Large saucepan with lid
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Stirring Spoon
Ingredients
Main Ingredients
- 1 cup wild rice blend rinsed
- 2 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- ½ cup mushrooms sliced (optional)
- ½ cup chopped walnuts optional
- ½ cup dried cranberries optional
- 1 tsp dried thyme
- 1 bay leaf
- 1 lemon zested
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté until translucent, about 3–4 minutes.
- Add carrots and celery; cook for 5–7 minutes until softened. Stir in mushrooms if using, and cook an additional 3 minutes.
- Stir in the wild rice blend, thyme, bay leaf, and broth. Bring to a boil, then reduce to a simmer and cover.
- Simmer for 40–45 minutes or until the rice is tender and most of the liquid is absorbed. Remove from heat.
- Discard bay leaf. Stir in walnuts, cranberries, lemon zest, and season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve warm.
Notes
Make it vegan by using vegetable broth. Toasting the walnuts before adding them boosts flavor and texture. Let the pilaf sit covered for 5 minutes before serving for best results.
Nutrition
Calories: 300kcalCarbohydrates: 50gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 320mgPotassium: 360mgFiber: 6gSugar: 10gVitamin A: 80IUVitamin C: 10mgCalcium: 40mgIron: 2mg
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