Air Fryer Roasted Cipollini and Crispy Thyme Wild Rice
A sophisticated grain pilaf combining nutty wild rice with caramelized cipollini onions and crispy thyme leaves, all finished in the air fryer for a streamlined cooking method. The cipollini onions become sweet and tender while their edges char slightly, and fresh thyme crisps during the final minutes of cooking, adding textural contrast and herbaceous flavor to this elegant side dish.
- Prep
- 15 min
- Cook
- 45 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- 4 servings (about 1 cup per serving)
Steps
Before you start
- Preheat your air fryer to 375°F (190°C) for at least 5 minutes
- Peel cipollini onions by blanching them briefly in boiling water for 2 minutes, then plunging into ice water to cool and slip off the skins easily
- Have all ingredients measured and ready before starting, as the cooking happens quickly
Cook the wild rice
- In a medium saucepan, combine the rinsed wild rice, vegetable broth, 1 tablespoon of butter, the smashed garlic clove, and the 4 thyme sprigs.
- Bring to a boil over medium-high heat, then reduce to a simmer, cover partially with a lid, and cook for 30–35 minutes until the rice is tender but still has a slight chew and most of the liquid has been absorbed.
- The rice should not be mushy.
+ Show details− Hide details
Ready when: Rice is tender with slight bite, liquid mostly absorbed
Tip: Avoid stirring the rice too much; this keeps the grains separate and fluffy.
Prepare the cipollini
- While the rice cooks, toss the peeled cipollini onions with the remaining 2 tablespoons of butter, olive oil, a pinch of salt, and a grind of black pepper.
- Spread them in a single layer in your air fryer-safe baking dish or basket.
+ Show details− Hide details
Ready when: Onions are evenly coated
Tip: Choose cipollini of similar size so they roast evenly in the air fryer.
Air fry the cipolliniOven 375°F / 190°C
- Place the baking dish with cipollini into the preheated air fryer at 375°F (190°C).
- Cook for 15 minutes, shaking the basket or stirring the onions halfway through.
- The onions should be golden brown and caramelized at the edges, with a tender center.
+ Show details− Hide details
Ready when: Onions are golden brown with caramelized edges and tender centers
Tip: Don't skip the shake at the 7-minute mark—this ensures even browning on all sides.
Combine and finish cookingOven 375°F / 190°C
- Remove the cooked cipollini from the air fryer.
- Discard the thyme sprigs from the rice and fluff the rice gently with a fork.
- Transfer the rice to the same air fryer-safe baking dish with the cipollini onions, tossing gently to combine.
- Season with salt and black pepper to taste.
- Return the dish to the air fryer at 375°F (190°C) and cook for 5 minutes to warm everything through and meld the flavors.
+ Show details− Hide details
Ready when: Mixture is heated through and flavors are combined
Tip: Handle the rice gently to avoid crushing the tender grains and onions.
Crisp the thyme leavesOven 375°F / 190°C
- Remove the dish from the air fryer and scatter the picked thyme leaves over the top.
- Return to the air fryer at 375°F (190°C) for 3 minutes until the thyme leaves are fragrant, darkened, and crispy but not burnt.
+ Show details− Hide details
Ready when: Thyme leaves are dark, fragrant, and crispy
Tip: Watch closely in this final step—thyme can burn quickly. It should smell wonderfully herbaceous but not scorched.
Rest and serve
- Remove from the air fryer and let the pilaf rest for 2–3 minutes.
- Give it a gentle toss, check the seasoning, and adjust with more salt or pepper as needed.
- Transfer to a serving bowl or platter.
+ Show details− Hide details
Tip: Serve warm as a side dish with roasted chicken, duck, or vegetarian mains.
Good to know
Tips
- Blanching cipollini in boiling water for 2 minutes before peeling makes the papery skin slip off effortlessly—a small step that saves frustration.
- The key to separate, fluffy wild rice is rinsing it first and avoiding excessive stirring during cooking. Let it simmer gently without interruption.
- Air fryer baskets vary in size and airflow. If your cipollini brown too quickly, lower the temperature to 350°F (175°C) and add 5 minutes to the cooking time.
- For a richer dish, drizzle with a teaspoon of white truffle oil or a splash of aged balsamic vinegar just before serving.
Make ahead
The wild rice can be cooked up to 1 day ahead and stored in an airtight container in the refrigerator. Reheat gently in the air fryer at 350°F (175°C) for 8–10 minutes with a splash of broth to restore moisture. The cipollini should be roasted fresh for the best texture and caramelized flavor.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 8–10 minutes, stirring halfway through. The dish does not freeze well because the cipollini become mushy when thawed. The crispy thyme will soften with storage; add fresh thyme before serving if desired.
Substitutions
- wild rice blend → Wild rice and brown rice blend, or farro. Brown rice will cook faster (about 20 minutes); farro will take 25–30 minutes. Adjust cooking time accordingly, and aim for tender grains with a slight chew.
- cipollini onions, peeled → Pearl onions or small shallots, peeled. Pearl onions are larger and may take an extra 3–5 minutes to caramelize. Halve large shallots for even cooking.
- fresh thyme sprigs → Fresh rosemary sprigs and picked leaves, or sage. Rosemary is more robust; use the same quantity. Sage also crisps beautifully but use 6–8 leaves instead of thyme sprigs.
- vegetable broth → Chicken broth or mushroom broth. Chicken broth adds savory depth; mushroom broth complements the earthy wild rice beautifully.
