Cranberry Wild Rice Pilaf (Printable Version)
Nutty wild rice combined with dried cranberries and citrus zest for a bright, satisfying dish.
# Ingredient List:
→ Grains
01 - 1 cup wild rice, rinsed
02 - 1 cup long-grain brown rice, rinsed
→ Liquids
03 - 2 ½ cups low-sodium vegetable broth
04 - 1 cup water
05 - 2 tablespoons freshly squeezed orange juice
→ Aromatics & Vegetables
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil
→ Fruit & Nuts
09 - ½ cup dried cranberries
10 - ¼ cup toasted sliced almonds (optional)
11 - Zest of 1 orange
→ Herbs & Seasonings
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon black pepper
14 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and sauté for 1 additional minute.
02 - Add rinsed wild rice and brown rice to the saucepan, stirring to coat the grains evenly with the oil and aromatics.
03 - Pour in vegetable broth, water, orange juice, salt, and black pepper. Bring the mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 40 to 45 minutes, until the rice is tender and liquid is absorbed.
05 - Remove the pan from heat and allow the rice to rest, covered, for 5 minutes to finish steaming.
06 - Fluff the rice with a fork. Stir in dried cranberries, orange zest, chopped parsley, and toasted almonds if desired. Adjust seasoning to taste.
07 - Serve warm, garnished with extra parsley or orange zest as preferred.
# Expert Advice:
01 -
- It looks stunning on the table without requiring any fancy plating or tricks.
- The nutty, slightly chewy texture of wild rice stays interesting bite after bite.
- You can make it completely ahead and serve it warm or at room temperature, which is a lifesaver when your oven is already full.
02 -
- Rinsing both rices before cooking removes excess starch and keeps the grains from sticking together into a gluey mess.
- Adding the orange juice to the cooking liquid is what makes this taste bright and festive rather than flat and one-note.
- The fluffing step with a fork matters more than you'd think; it separates the grains so each bite has texture rather than turning into a dense porridge.
03 -
- Make this pilaf a day ahead and store it in the refrigerator; it actually tastes even better the next day as flavors meld, and you can warm it gently before serving.
- If your dinner timeline is tight, cook the pilaf in the morning and let it sit at room temperature; it's delicious served cool or gently warmed.