Wild Rice and Cranberry Pilaf with Toasted Walnuts
Make Wild Rice and Cranberry Pilaf with Toasted Walnuts, an American side dish recipe with wild rice, vegetable broth, olive oil. It has about 1 hour 10 min, about 260 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Wild Rice and Cranberry Pilaf with Toasted Walnuts is an American side dish recipe that takes about 1 hour 10 min, makes 8 servings, has about 260 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonWild Rice and Cranberry Pilaf with Toasted Walnuts ingredients
- 1.5 cups wild rice
- 4.5 cups vegetable broth
- 2 tbsp olive oil
- 1 medium yellow onion
- 2 medium celery stalks
- 3 cloves garlic
- 1 tbsp fresh thyme leaves
- 0.75 cup dried cranberries
- 0.5 cup walnuts
- 0.25 cup fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
How to make Wild Rice and Cranberry Pilaf with Toasted Walnuts
- Rinse the 1.5 cups wild rice thoroughly under cold water using a fine-mesh sieve. This helps remove any excess starch.
- In a dry skillet over medium heat, toast the 1/2 cup chopped walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn them. Remove from the skillet and set aside.
- In a large saucepan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the 1 medium finely diced yellow onion and 2 finely diced celery stalks. Sauté for 5-7 minutes until the vegetables soften.
- Add 3 minced garlic cloves and 1 tablespoon fresh thyme leaves to the saucepan. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Stir in the rinsed wild rice, 1 teaspoon salt, and 1/2 teaspoon black pepper into the sautéed vegetables. Cook for 1 minute, stirring constantly, to lightly toast the rice.
- Pour in 4.5 cups vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for 45-50 minutes, or until the wild rice is tender and has absorbed most of the liquid. Some grains will burst open.
- Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows any remaining liquid to be absorbed and the rice to steam gently.
- Stir in the 3/4 cup dried cranberries and the toasted walnuts. Fluff the pilaf gently with a fork to combine all the ingredients.
- Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh parsley before serving hot.
Wild Rice and Cranberry Pilaf with Toasted Walnuts FAQ
How do I make Wild Rice and Cranberry Pilaf with Toasted Walnuts?
Make Wild Rice and Cranberry Pilaf with Toasted Walnuts by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Wild Rice and Cranberry Pilaf with Toasted Walnuts?
The main ingredients include wild rice, vegetable broth, olive oil, yellow onion, celery stalks. The full ingredient list is included on this page.
How long does Wild Rice and Cranberry Pilaf with Toasted Walnuts take?
This recipe takes about 1 hour 10 min, depending on prep speed and kitchen equipment.
How many calories are in Wild Rice and Cranberry Pilaf with Toasted Walnuts?
Recipe Genius estimates about 260 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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