Wild Rice Pilaf

Wild rice pilaf is a year round delight as far as I’m concerned, but it is particularly wonderful in the cooler fall and winter months. Wild rice is nutrient-dense, naturally gluten-free, and has such a beautiful texture and a nutty flavor.

A flavorful side dish.

This recipe makes and hearty and delicious accompaniment to any entree, but is also perfectly suited for holiday fare. Sauteed shallots, celery, and garlic provide a flavorful base for the pilaf that will make your house smell like Thanksgiving. Toasted walnuts accentuate the nuttiness of the wild rice, and dried cranberries add a lovely sweetness. It’s really a scrumptious way to celebrate the season and a perfect addition to your holiday feast.

Alternative preparations.

This pilaf is fantastic on its own but also works brilliantly as a stuffing. I recommend trying it stuffed inside for any roasted winter squash, bell peppers, baked tomatoes, or even cooked eggplant halves. 

Print Recipe

Wild Rice Pilaf

(1 votes, average: 5.00 out of 5)

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Sides – Grains

By Amy – Serves: 4-6

Prep Time: 5 minutes – Cooking Time: 55 minutes – Total Time: 1 hour

A delicious, nutty pilaf with pops of sweet cranberries.

Ingredients

• 1 cup wild rice blend (3 cups cooked)
• 1 tbsp olive oil
• 2 med shallots, finely sliced
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 1 cup walnuts, toasted & chopped
• 1/2 cup dried cranberries
• 1 tbsp tamari
• 1 tbsp fresh parsley, chopped
• 1 tsp poultry seasoning
• 1/2 tsp salt
• 1/8-1/4 tsp crushed red pepper

Instructions

1

Cook the wild rice according to directions (1 cup uncooked should make about 3 cups cooked).

2

As the rice nears the end of it’s cook time, heat the oil in a large pan over medium-high heat. Add the shallots, celery, and garlic to the pan, cook for about 5 minutes.

3

Add the remaining ingredients and cook for 5 more minutes, stirring frequently. If the mixture starts to stick in the pan, you can add a little water to loosen it up.

4

Once the mixture is done cooking, place in a large bowl with the cooked wild rice and mix well. Check seasoning and add salt and pepper if you’d like.

Notes

This pilaf works well as a side dish, or as a stuffing for larger vegetables like winter squash.