Wild Rice Pilaf
How to prepare this wonderful wild rice pilaf side dish.
Servings: 4
Equipment
- 1 large saucepan
Ingredients
- 1 cup wild rice rinced
- 2½ cups chicken or vegetble stock
- 1 tablespoon olive oil or butter
- 1 small onion finely chopped
- 2 celery stalks finely chopped
- 1 carrot diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme 1 teaspoon fresh
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ⅓ cup dried cranberries
- ¼ cup sliced almonds
- 2 tablespoons fresh parley chopped
Instructions
Prepare the Rice
- Rinse the wild rice under cold water. Drain well.
Sauté the Vegetables
- In a large saucepan, heat olive oil or butter over medium heat. Add onion, celery, and carrot. Cook for 5 minutes, stirring often, until softened.
Add Garlic and Seasoning
- Stir in garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
Toast the Rice
- Add wild rice to the pan. Stir for 1–2 minutes to coat the grains with flavor.
Simmer
- Pour in broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, until rice is tender and most liquid is absorbed.
Finish the Pilaf
- Remove from heat. Stir in dried cranberries and nuts if using. Cover and let rest for 5 minutes.
Garnish
- Fluff with a fork, sprinkle with parsley, and serve warm.