This wild rice pilaf is a colorful, gluten-free side that's perfect for Thanksgiving or any cozy dinner. There's something so irresistible about wild rice's earthy flavor and chewy texture contrasted by tender veggies, crunchy pecans, and sweet pops of cranberry!
When your husband is from the Midwest and grew up loving wild rice, you learn to love it, too (even if it took a sec).
I won't lie, I've had some wild rice dishes in the past that were just a little too... wild?
Wild rice isn't actually rice at all but an aquatic grass, and it has a naturally nutty, earthy flavor with a tea-like edge. That unique taste can catch you off guard if you're expecting a neutral-tasting rice or grain!
The good news is that when you cook wild rice in broth instead of water, then combine it with aromatics and herbs (like we're doing here with this pilaf), that bold flavor mellows out into something toasty, hearty, and totally comforting.
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How to Make Wild Rice Pilaf
- First, rinse the wild rice and drain. Combine it with vegetable broth in a medium-large saucepan. Bring to a boil, then cover, reduce to low, and cook for about 40 minutes or until the rice is tender. Drain the wild rice and set asisde.
- While the wild rice is cooking, toast the pecans in a dry pan over medium-low heat. Then set aside.
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- When the wild rice has about 15 minutes left to cook, start sauteing the veggies, starting with the shallot, carrot, and celery.
- Once the carrot is just fork tender, add the dried herbs and garlic. Season with salt and pepper and cook for about 1 minute.
- Add the corn to the pan and cook until hot, about 2 minutes. I like to use frozen corn, but canned or fresh are also fine.
- Add a squeeze of lemon juice and the cooked wild rice. Cook for about 2 minutes until everything is hot. Taste and adjust salt, pepper, and lemon. Toss with toasted pecans and dried cranberries and serve warm.
Make-Ahead & Storage
Wild rice pilaf is a great dish for making ahead. In fact, lately I've been enjoying leftovers for lunch as part of our weekly meal prep. In other words, it keeps well for days!
If you're preparing this side dish for Thanksgiving or another special occasion, another option is to cook the rice and saute the veggies up to two days in advance, then store them separately in the fridge. Just before serving, warm everything together with a splash of broth and fold in the cranberries and pecans.
Tips for Preparing Wild Rice Pilaf
- Rinse first: Thoroughly rinse the wild rice in a fine mesh sieve to remove any dust and help it cook more evenly.
- Use broth, not just water: Cooking wild rice in broth (or a combination of broth and water), mellows the earthy, tannin-y edge and infuses flavor from the start.
- Cook it separately: Since wild rice takes longer to cook than the veggies do, make the rice first, then fold it into the sauteed shallot, carrot, celery, and corn.
- Don't overcook: Wild rice is done when the grains split open but are still chewy. Overcooking makes it mushy.
- Add mix-ins at the end: Toss in cranberries and pecans just before serving so they stay bright and crunchy.
What to Serve With Wild Rice Pilaf
I hope you enjoy this easy and festive wild rice pilaf. If you try the recipe, be sure to share your feedback with us in the comments below! ⭐️⭐️⭐️⭐️⭐️
Recipe
Wild Rice Pilaf With Corn, Cranberries & Pecans
Equipment
Ingredients
- 1 cup wild rice
- 3 cups vegetable broth
- ½ cup pecan halves, roughly chopped
- 2 teaspoons olive oil
- 1 tablespoon vegan butter, optional
- 2 medium shallots, chopped - or 1 small onion
- 2 medium carrots, peeled and diced
- 2 medium ribs of celery, chopped
- 3 cloves garlic, minced
- 1¼ teaspoons dried thyme
- ½ teaspoon ground sage
- sea salt and black pepper
- 1½ cups sweet yellow corn - I use frozen
- 1 tablespoon fresh lemon juice
- ⅓ cup dried cranberries
Instructions
- Rinse the wild rice. Combine with vegetable broth in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer until the wild rice grains split and are tender, about 40 minutes. Drain well.
- In a dry skillet over medium-low heat, toast the pecans, stirring frequently, for 3-5 minutes. Transfer to a plate to cool.
- In a large saute pan, heat the oil and vegan butter (if using) over medium-low heat. Add the shallot, carrot, celery, and a pinch of salt. Stirring occasionally, cook for 12-15 minutes or until carrots are just fork-tender.
- Add the garlic, thyme, and sage. Cook for 1 minute, stirring frequently.
- Add the corn and cook for 2-3 minutes or until hot. Season with ¾ teaspoon sea salt and as much black pepper as you like. Add a squeeze of lemon juice followed by the drained wild rice. Toss to combine and heat through, about 2 minutes. Taste and adjust salt, pepper, and lemon as desired.
- Remove from heat and fold in the dried cranberries and toasted pecans (reserve a little for garnish, if desired). Serve warm.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
SUE says
This was easy, tasty and gorgeous! Thanks for another winner 😁
elizabeth shipley says
Where do you buy organic dried cranberries without too much sugar? I would like to make this for a Dec. potluck.
Lori Rasmussen says
Since dried cranberries are something I only use a few times a year, I usually pick them up at Trader Joe's. They have both sweetened and unsweetened. I'm sure you can find unsweetened cranberries online, too. In this dish, the extra sweetness is really nice, though. Maybe chopped dried apricots would be a better option.
elizabeth shipley says
Thank you for suggesting the dried apricots since I purchased a few organic ones from Sprouts last week.
Andréanna says
Dixie says
This rice dish is so versatile. Thank you for a dish that is so delicious and can be served for family, and large groups. This recipe is perfect for fall and winter meals.