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Wild Rice Pilaf + Video

Wild rice pilaf is a popular holiday dish with vegetables, nuts and dried fruit. Save time by making this rice recipe up to 3 days ahead!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 348 kcal
Course: Side Dish
Cuisine: International

Ingredients

  • 2 cups chicken broth
  • 2 bay leaves
  • 8 sprigs fresh thyme (See Note 1)
  • 1 cup wild rice rinsed, (See Note 2)
  • 1 1/2 cups long grain white rice
  • 3 tbsp butter
  • 1 medium onion chopped fine (about 1 1/4 cups)
  • 1 large carrot chopped fine (about 1 cup)
  • salt
  • 3/4 cup dried cranberries
  • 3/4 cup pecans (See Note 3)
  • 2 tbsp fresh parsley leaves minced

Instructions

    Cup of Yum
  1. Bring chicken broth, bay leaves, and 1 bundle thyme to boil in medium saucepan over medium-high heat. Add the rinsed wild rice, cover, and reduce heat to low. Simmer until rice is plump and tender and has absorbed most liquid, 40 minutes (See Note 4). Keep covered to keep warm and set aside.
  2. Rinse white rice in mesh strainer until water runs clear to remove excess starch and drain completely.
  3. Heat butter in medium saucepan over medium-high heat, about 2 minutes. Add onion, carrot, and 1 teaspoon salt; cook, stirring frequently, until softened but not browned, about 4 minutes.
  4. Add rinsed white rice and stir to coat grains with butter. Cook, stirring frequently, until grains begin to turn translucent, about 3 minutes. Add 2 1/4 cups boiling water and second thyme bundle to rice and return to boil. Reduce heat to low, sprinkle cranberries evenly over rice, and cover. Simmer until all liquid is absorbed, 18 minutes. Fluff rice with fork off heat.
  5. Combine wild rice, white rice mixture, pecans, and parsley in large bowl. Toss with large spoon or rubber spatula and adjust seasonings with salt and pepper if needed. Serve immediately.

Notes

  • Recipe adapted from Cooks Illustrated.
  • Divide fresh thyme into 2 bundles, each tied together with kitchen twine.
  • The wild rice packet I use had a blend of long grain brown rice, sweet brown rice, wild rice bits, wehani, and black japonica.
  • Toast pecans in small dry skillet over medium heat until fragrant and lightly browned, about 6 minutes, then rough chop.
  • If wild rice still has a little liquid on bottom of pan: Drain rice in mesh strainer to remove excess liquid. Return rice to now-empty saucepan. Cover to keep warm and set aside.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 55g (18%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 11mg (4%) Sodium 262mg (11%) Potassium 270mg (8%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1535IU (31%) Vitamin C 8.4mg (9%) Calcium 36mg (4%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 55g 18%
Protein 6g 12%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 262mg 11%
Potassium 270mg 6%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 1535IU 31%
Vitamin C 8.4mg 9%
Calcium 36mg 4%
Iron 1.4mg 8%

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