Description
A fragrant and wholesome wild rice pilaf cooked with aromatics, herbs, and vegetables for a hearty and flavorful side dish.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 2 cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup sliced mushrooms
- 1/4 cup dried cranberries (optional)
- 1/4 cup chopped pecans or almonds (optional)
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat olive oil in a saucepan over medium heat. Add onion and garlic and sauté until fragrant.
- Stir in carrot, celery, and mushrooms. Cook for 3–4 minutes.
- Add wild rice, thyme, bay leaf, salt, and pepper. Stir to coat the rice with the aromatics.
- Pour in the vegetable or chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes, or until the rice is tender and liquid is absorbed.
- Remove the bay leaf and fluff the rice with a fork.
- Stir in dried cranberries and nuts, if using.
- Serve warm as a side dish.
Notes
- For richer flavor, toast the wild rice in the pot for 2 minutes before adding broth.
- You can substitute part of the broth with white wine for depth.
- Add fresh herbs like parsley or sage before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg