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5.0 from 3 votes

Wild Rice Pilaf

This vegetarian wild rice pilaf is an easy to make side dish that's perfect for Thanksgiving and the holidays. Made with pecans, mushrooms and cranberries, it's a flavorful dish that works wonderfully with your roast turkey.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 379 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 cup pecans halved
  • 4 Tablespoon butter divided
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1.5 cup wild rice I used wild and brown rice blend
  • 1 teaspoon thyme
  • 1 teaspoon salt and ½ tsp pepper
  • 2.5 cups vegetable stock
  • ½ cup dried cranberries
  • Chopped fresh parsley or green onions

Instructions

    Cup of Yum
  1. Toast pecans in a large pot for 1 – 2 minutes. Transfer to a bowl.
  2. Melt 2 Tbsp butter in the same pot and add sliced mushrooms. Cook for 6-7 minutes until browned and caramelized. Add garlic and cook for 30 seconds. Transfer to the bowl with pecans and cover to keep warm.
  3. Add remaining 2 tablespoons of butter and add onion. Cook until tender and translucent. Add celery, rice, thyme, salt and black pepper. Stir wild rice blend together and cook for 1 minute, toasting rice. Add in 1/2 cup of stock and scrape up any browned bits from the bottom of the pan. Add remaining broth and bring rice & stock up to a simmer. Turn heat to low, cover and cook for 45 - 50 minutes without opening the lid or stirring the rice. (time will vary depending on the type of rice you are using. Check rice package instructions)
  4. Remove pot from heat and let stand for 10 minutes without opening the lid. After 10 minutes, fluff rice with a fork, and stir in mushrooms, toasted pecans and dried cranberries. Taste and adjust seasoning. Sprinkle with chopped fresh parsley or green onions.

Notes

  • The amount of vegetable stock and cooking time will vary depending on the type of rice/rice blend you are using. Check the instructions on the back of the rice package.
  • Make this wild rice pilaf vegan by using a plant-based butter.
  • Let the cooked rice stand for 10 minutes after cooking. This will help to get rid of any excess moisture and the rice will be lighter and fluffier.

Nutrition Information

Calories 379kcal (19%) Carbohydrates 45g (15%) Protein 9g (18%) Fat 20g (31%) Saturated Fat 6g (30%) Cholesterol 20mg (7%) Sodium 858mg (36%) Potassium 403mg (12%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 484IU (10%) Vitamin C 3mg (3%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 379

% Daily Value*

Calories 379kcal 19%
Carbohydrates 45g 15%
Protein 9g 18%
Fat 20g 31%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 858mg 36%
Potassium 403mg 9%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 484IU 10%
Vitamin C 3mg 3%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.