Thanksgiving Wild Rice Pilaf (Print version)
Nutty wild rice pilaf with sweet-tart cranberries, toasted pecans, and herbs. A simple stovetop side built for the Thanksgiving table.
# Ingredients:
For the pilaf
01 -
1 cup (180 g) wild rice blend
02 -
2 1/2 cups (600 ml) low-sodium chicken broth
03 -
2 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
1 medium yellow onion, diced
06 -
2 celery ribs, diced
07 -
2 cloves garlic, minced
08 -
1 teaspoon fresh thyme leaves, chopped
09 -
1/2 teaspoon dried sage
10 -
1/2 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
12 -
1/2 cup (75 g) dried cranberries
13 -
1/2 cup (55 g) pecans, toasted and chopped
14 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Warm a dry skillet over medium heat. Add pecans and cook, stirring often, until fragrant and slightly darkened, 3 to 4 minutes. Transfer to a plate to cool, then chop roughly.
02 -
Melt butter with olive oil in a medium saucepan over medium heat. Add onion and celery with a pinch of salt. Cook until softened, 6 to 7 minutes. Stir in garlic, thyme, and sage and cook 30 seconds until fragrant.
03 -
Add the wild rice blend and stir to coat in the fat. Pour in the broth, bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and most liquid is absorbed, 40 to 45 minutes.
04 -
Remove the pot from heat and let stand covered for 10 minutes. Fluff with a fork so the grains separate.
05 -
Stir in cranberries, toasted pecans, and parsley. Taste and adjust salt and pepper. Serve warm.
# Good to know:
01 -
Best served warm or at room temperature.
02 -
The pilaf tastes even better the next day as the flavors meld.