Wild Rice Citrus Pilaf (Printable Version)

Nutty wild rice combined with citrus zest and rosemary for a bright, comforting side or vegetarian option.

# Ingredient List:

→ Grains

01 - 1 cup wild rice, rinsed thoroughly
02 - 2 cups low-sodium vegetable broth

→ Aromatics & Vegetables

03 - 1 tablespoon olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced

→ Herbs & Citrus

06 - 2 teaspoons fresh rosemary, finely chopped
07 - Zest of 1 orange
08 - Zest of 1 lemon

→ Additions

09 - 1/3 cup dried cranberries
10 - 1/4 cup toasted slivered almonds
11 - 1/4 cup chopped fresh parsley
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Bring vegetable broth to a boil in a medium saucepan. Add rinsed wild rice, reduce heat to low, cover, and simmer for 40–45 minutes until rice is tender and some grains have burst open. Drain any excess liquid if necessary.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until translucent and softened. Stir in minced garlic and rosemary; cook for 1 minute until fragrant, being careful not to burn the garlic.
03 - Transfer the cooked wild rice to the skillet with the aromatics. Add orange and lemon zest along with dried cranberries and toasted almonds. Season generously with salt and freshly ground black pepper.
04 - Cook for 2–3 minutes, stirring gently to combine all ingredients evenly until everything is heated through. Remove from heat and fold in chopped fresh parsley. Taste and adjust seasoning as needed.
05 - Transfer to a serving dish and serve warm. Garnish with additional citrus zest or fresh parsley if desired. Pairs well with roasted poultry or can stand alone as a hearty vegetarian main.

# Expert Advice:

01 -
  • The combination of nutty wild rice and bright citrus hits every comfort note while still feeling elegant enough for guests
  • It is one of those dishes that actually tastes better the next day, making it perfect for meal prep or unexpected leftovers
02 -
  • Wild rice cooks differently than regular rice. Some grains will burst open while others remain intact, and this variation is exactly what you want for texture.
  • The citrus zest should be added at the very end. Cooking it too long makes the oils evaporate, and you will lose that bright essence.
03 -
  • Toasting the almonds in a dry skillet for 3 to 4 minutes before adding them to the pilaf makes a huge difference in flavor
  • Use a microplane or zester to get only the colorful outer peel. The white pith underneath is bitter and will affect the final taste.

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