Rice Pilaf with Cranberries Recipe

Prep Time 15 mins
Cook Time 45 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Best Season: Fall, Winter
Description

This Wild Rice Pilaf with Cranberries & Walnuts is a wholesome, flavorful dish that combines nutty wild rice, sweet-tart dried cranberries, and crunchy toasted walnuts. Perfect as a festive side or a hearty vegetarian main, this pilaf brings together earthy grains with a touch of natural sweetness and texture. A beautiful choice for holiday gatherings, meal prep, or nourishing weeknight dinners.

Ingredients
    For the Rice Pilaf
  • 1 cup wild rice (rinsed)
  • 2 cups vegetable broth (low-sodium, or chicken broth if preferred)
  • 1 cup water
  • 1 small onion (finely chopped)
  • 2 tbsp olive oil (extra virgin)
  • 1 small carrot (finely diced)
  • 1 celery stalk (finely diced)
  • 1 garlic clove (minced)
  • 0.5 tsp salt (or to taste)
  • 0.25 tsp black pepper (freshly ground)
  • 1 bay leaf
    • For the Mix-ins & Garnish
  • 0.5 cup dried cranberries (unsweetened or lightly sweetened)
  • 0.5 cup walnuts (toasted & chopped)
  • 2 tbsp fresh parsley (finely chopped)
  • 1 tsp fresh thyme leaves (or 0.25 tsp dried thyme)
  • 1 tsp lemon zest (optional, for brightness)
Instructions
    Prepare the Rice Base
  1. 1
    In a medium pot, heat olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 4–5 minutes until softened and fragrant. Stir in garlic and cook for another 30 seconds.
    2. Cook the Wild Rice
  2. 2
    Add rinsed wild rice, vegetable broth, water, salt, pepper, and bay leaf. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 40–45 minutes, until the rice is tender and has split open. Remove from heat and let rest, covered, for 5 minutes.
    3. Toast the Walnuts
  3. 3
    Meanwhile, preheat oven to 190°C. Spread walnuts on a baking sheet and toast for 6–8 minutes until fragrant and lightly browned. Let them cool slightly, then chop roughly.
    4. Mix & Season
  4. 4
    Remove the bay leaf from the rice. Fluff the rice gently with a fork. Stir in dried cranberries, toasted walnuts, parsley, thyme, and lemon zest if using. Adjust seasoning with more salt and pepper if needed.
    5. Serve
  5. 5
    Transfer to a serving bowl. Garnish with extra parsley or a sprinkle of walnuts. Serve warm as a side dish or enjoy as a light vegetarian main.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water.

Make-Ahead: Can be made a day ahead; flavors deepen after resting overnight.

Variations:

  • Add chopped apples or pears for extra sweetness.
  • Substitute pecans or almonds for walnuts.
  • Mix in sautéed mushrooms for an earthier flavor.

Vegan/Vegetarian: Use vegetable broth for a vegan version.

Keywords: healthy rice pilaf, vegetarian holiday side, cranberry walnut rice, wild rice recipe
Read it online: https://petitepanini.com/recipe/rice-pilaf-with-cranberries-recipe/