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Wild Rice Pilaf

This Wild Rice Pilaf is full of flavor from the perfectly cooked wild rice blend, lemon zest, dried cherries, toasted pecans and fresh parsley. It's a low maintenance, festive dish with a melody of flavors and textures for the holiday season but also delicious enough to serve year round!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 servings
Calories: 337 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 cups wild rice blend
  • 4 Tbsp. unsalted butter
  • 1 cup sweet onion, diced (1 small onion or 1/2 large)
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3 1/2 cups chicken broth
  • 1 Tbsp. fresh lemon juice
  • 1 cup dried cherries
  • 1 cup toasted pecans
  • 1/4 cup fresh parsley, chopped
  • garnish: lemon zest and more parsley

Instructions

    Cup of Yum
  1. Rinse the wild rice blend in a fine mesh strainer under cold water. Set aside. 
  2. Melt the butter in a skillet over medium heat.
  3. Add the onion and cook for 6-7 minutes, stirring occasionally. We want the onion to caramelize slightly. 
  4. Add the garlic, salt and pepper. Stir.
  5. Add the rice and stir to coat the grains for 1-2 minutes. Then pour in the broth. 
  6. Bring to a boil, then turn the heat down to low and simmer, covered with a tight fitted lid for 45-50 minutes or until the rice is cooked. It should be tender and the liquid will be absorbed.
  7. Remove from heat and let sit, covered for 10 more minutes. 
  8. Remove the lid, squeeze fresh lemon juice over the top.
  9. Stir in the dried cherries, pecans and parsley with a fork just and garnish with more fresh parsley and lemon zest as desired. Taste and adjust the seasonings, adding more salt, pepper, lemon juice, etc. Serve and enjoy warm!

Notes

  • Melt the butter in the microwave, ~30 seconds.
  • Stir the rice and melted butter together in the slow cooker.
  • Then pour in the broth, onion, garlic, salt and pepper
  • Cover and cook on high for 3-4 hours or until rice is tender. 
  • Stir in the lemon juice, dried cherries, pecans and parsley with a fork and replace the lid for a few more minutes. 
  • Garnish with more parsley and lemon zest and enjoy!
  • Store in the fridge for up to 4-5 days in an air tight container.
  • Use part apple juice/part chicken broth for more of a savory sweet flavor.
  • Use dried cranberries if you prefer instead of dried cherries.
  • Depending on what wild rice blend you use, you may need a little more broth. The kind I use only needs 3 1/2 cups of broth for 2 cups rice, others may need 4 cups liquid for 2 cups rice. Look at the back of the package you're using for guidance. 
  • Melt the butter in the microwave, ~30 seconds.
  • Stir the rice and melted butter together in the slow cooker.
  • Then pour in the broth, onion, garlic, salt and pepper
  • Cover and cook on high for 3-4 hours or until rice is tender. 
  • Stir in the lemon juice, dried cherries, pecans and parsley with a fork and replace the lid for a few more minutes. 
  • Garnish with more parsley and lemon zest and enjoy!

Nutrition Information

Serving 1serving Calories 337kcal (17%) Carbohydrates 50g (17%) Protein 9g (18%) Fat 12g (18%) Potassium 241mg (7%) Fiber 5g (20%) Vitamin C 5mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 337

% Daily Value*

Serving 1serving
Calories 337kcal 17%
Carbohydrates 50g 17%
Protein 9g 18%
Fat 12g 18%
Potassium 241mg 5%
Fiber 5g 20%
Vitamin C 5mg 6%
Iron 1mg 6%

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