Wild Rice and Cranberry Pilaf

Name: Wild Rice and Cranberry Pilaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1½ cups (330 g) wild rice, rinsed and drained, rinsed under cold water and drained; 3½ cups (840 ml) vegetable broth, low-sodium; 2 tablespoons (30 g) unsalted butter; 1 whole (150 g) medium yellow onion, finely diced; 2 stalks (100 g) celery stalks, finely diced; ¾ cup (110 g) dried cranberries; ¾ cup (85 g) toasted pecans, roughly chopped, toasted and roughly chopped; 2 sprigs fresh thyme sprigs (or dried thyme); to taste kosher salt; to taste freshly ground black pepper; 1 whole bay leaf (optional)

From the MyKitchenBank Kitchen

A hearty, nutty pilaf combining tender wild rice, tart-sweet dried cranberries, and toasted pecans, simmered in vegetable broth with celery, onion, and a touch of thyme. This grain-based side dish is naturally vegetarian, pairs well with roasted chicken or turkey, and reheats beautifully.

Prep: 15 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 6 servings (about 3½ cups)

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Steps

Before you start

Rinse the wild rice under cold water and drain well
Toast the pecans if they aren't already toasted
Measure all ingredients before you start cooking

1
Sauté aromatics
- Melt the butter in a 2-quart heavy-bottomed saucepan over medium heat.
- Add the diced onion and celery, and sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and the mixture is fragrant.
- Do not brown.
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Ready when: Onion is translucent and mixture is aromatic
Tip: Medium heat prevents butter from browning and helps soften the vegetables gently.
2
Add rice and broth
- Pour the rinsed wild rice into the pan and stir to coat with the butter.
- Add the vegetable broth, thyme sprigs, and bay leaf (if using).
- Increase heat to medium-high and bring to a boil, stirring once or twice.
- You should see steam rising and small bubbles breaking the surface.
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Ready when: Mixture is at a rolling boil
Tip: Stir the rice once or twice as it heats to ensure even cooking and prevent sticking.
3
Simmer covered
- Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer undisturbed for 40–45 minutes.
- The rice will absorb the broth and become tender.
- Avoid lifting the lid to check—this lets steam escape and slows cooking.
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Ready when: All broth is absorbed; rice grains are tender and some have split open
Tip: Resist peeking. A tight lid traps steam, which is essential for even cooking. If rice still seems watery after 45 minutes, simmer 2–3 minutes longer uncovered.
4
Fluff and add cranberries
- Remove the pan from heat.
- Take off the lid and discard the thyme sprigs and bay leaf.
- Fluff the rice gently with a fork to separate the grains.
- Stir in the dried cranberries, folding them through the warm rice so they warm slightly and plump up.
- Season with salt and pepper to taste.
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Ready when: Rice is fluffy; cranberries are evenly distributed
Tip: Adding cranberries after cooking prevents them from hardening during the long simmer.
5
Rest and finish
- Cover the pan loosely with the lid and let it sit off heat for 10 minutes.
- This allows the pilaf to settle and the flavors to meld.
- Just before serving, gently fold in the toasted pecans and adjust seasoning with a pinch more salt or pepper if needed.
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Ready when: Pilaf is warm and flavors have melded
Tip: Add pecans just before serving to preserve their crunch; if added earlier, they soften in the residual heat.

Good to know

Tips

Rinsing the wild rice removes dust and any debris. Drain well so excess water doesn't dilute the broth-to-rice ratio.
Wild rice takes longer to cook than white or brown rice, typically 40–45 minutes. The grain is done when tender and some kernels have split open at the seam.
This pilaf pairs beautifully with roasted chicken, turkey, or duck, and is a showstopper at holiday tables. It's also wonderful served at room temperature as part of a grain salad.
Toast the pecans yourself for the best flavor: spread them on a baking sheet and bake at 325°F (163°C) for 8–10 minutes, stirring halfway through. Store toasted nuts in an airtight container to preserve crunch.

Make ahead

Prepare the pilaf up to 2 days ahead. Cool to room temperature, store in an airtight container in the refrigerator, and reheat gently on the stovetop with a splash of extra broth (2–3 tablespoons) over medium-low heat for 5–7 minutes, stirring occasionally. Add the toasted pecans fresh just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 2 months in a freezer-safe container or bag. To reheat from refrigerator, warm gently on the stovetop over medium-low heat with 2–3 tablespoons extra broth for 5–7 minutes. From frozen, thaw overnight in the refrigerator, then reheat as above, or defrost in the microwave in 2-minute intervals.

Substitutions

vegetable broth, low-sodium → Chicken or mushroom broth. Chicken broth adds richness and pairs especially well with poultry mains; mushroom broth deepens the earthy flavor of the wild rice.
dried cranberries → Dried cherries, raisins, or diced dried apricots. Cherries add tartness similar to cranberries; raisins are sweeter; apricots add bright, fruity notes. Use the same weight.
toasted pecans, roughly chopped → Toasted walnuts, almonds, or sunflower seeds. Walnuts are earthier; almonds are more delicate; sunflower seeds are lighter and add a different texture. Use the same weight.
fresh thyme sprigs (or dried thyme) → Sage, rosemary, or oregano. Sage complements wild rice beautifully; rosemary is bold and earthy; oregano is lighter. Use the same amount and remove sprigs before serving.