Wild Rice Pilaf With Corn, Cranberries & Pecans

Wild rice with corn, cranberries, and other vegetables in a large pan.

Wild Rice Pilaf With Corn, Cranberries & Pecans

Prep Time 10

Cook Time 40

Total Time 50

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

This wild rice pilaf is a colorful, gluten-free side that’s perfect for Thanksgiving or any cozy dinner. You'll love the chewy wild rice contrasted by tender veggies, crunchy pecans, and sweet pops of cranberry! Easy prep and make-ahead friendly.

Ingredients
US Customary | Metric

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

Make-ahead tip: If you're preparing this side dish for Thanksgiving or other special occasion, you can cook the rice and saute the veggies up to two days in advance, then store separately in the fridge. Just before serving, warm everything together with a splash of broth and fold in the cranberries and pecans.

Store leftover wild rice in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.

Nutrition