PilafAmericanEasy

Wild Rice Cranberry Walnut Mix

Name: Wild Rice Cranberry Walnut Mix
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: ¾ cup (150 g) wild rice, uncooked; 1 cup (200 g) brown rice, uncooked; 4 cups (950 ml) vegetable broth; ¾ cup (120 g) dried cranberries; 1 cup (120 g) walnuts, raw, coarsely chopped; 1 tablespoon (14 g) unsalted butter; ¾ teaspoon (4 g) kosher salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; 2 sprigs (1 g) fresh thyme sprigs (optional)

From the MyKitchenBank Kitchen

A nutty, slightly tart grain blend combining chewy wild rice and earthy brown rice, studded with tart-sweet cranberries and toasted walnuts. Ready in under an hour, it's a colorful, nutrient-dense side that pairs beautifully with roasted poultry, pork, or served warm as a hearty vegetarian grain bowl base.

Prep: 10 min
Cook: 45 min
Wait: 5 min
Total: 1 hr
Makes: About 5 cups (serves 6 as a side)

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Steps

Before you start

Measure both rices accurately—wild rice expands significantly.
Have all ingredients prepped and within arm's reach before you start cooking.
Use a heavy-bottomed pot with a tight-fitting lid to ensure even cooking.

1
Rinse the rices
- Pour wild rice and brown rice into a fine-mesh strainer and rinse under cold running water for 1 minute, stirring gently with your fingers, until the water runs mostly clear.
- This removes excess starch and helps the grains cook evenly.
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Ready when: Water runs mostly clear
Tip: Don't skip this step—rinsing prevents gummy, starchy grains.
2
Toast the walnuts
- Heat a 3-quart heavy-bottomed pot over medium heat.
- Once warm, add the chopped walnuts and cook, stirring frequently, for 3–4 minutes until they become fragrant and slightly darker.
- Watch closely to avoid burning.
- Transfer to a small bowl and set aside.
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Ready when: Walnuts are fragrant and slightly darkened
Tip: Toasting deepens walnut flavor; burned walnuts taste bitter, so stir constantly.
3
Build the base
- In the same pot, melt the butter over medium heat.
- Add the rinsed wild rice and brown rice, and stir constantly for 2 minutes to lightly toast the grains.
- You should hear a gentle crackling sound and smell a toasty aroma.
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Ready when: Grains are fragrant and slightly darkened, making a light crackling sound
Tip: Toasting the rices improves their nutty flavor and helps them cook fluffy rather than mushy.
4
Add liquid and seasonings
- Pour in the vegetable broth and add kosher salt, black pepper, and the thyme sprigs (if using).
- Stir well to combine, scraping up any browned bits from the bottom.
- Bring the mixture to a boil over medium-high heat.
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Ready when: Mixture reaches a rolling boil
Tip: Scraping the bottom prevents the grains from sticking as they cook.
5
Simmer covered
- Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 40 minutes without stirring or lifting the lid.
- The rices will absorb the liquid gradually.
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Ready when: All liquid is absorbed; grains are tender but still hold their shape
Tip: Resist the urge to peek—opening the lid releases steam and can cause uneven cooking.
6
Rest and fold in components
- Remove the pot from heat and let it sit covered for 5 minutes.
- This allows any remaining moisture to redistribute.
- Remove the thyme sprigs if used.
- Fluff the grains gently with a fork, then fold in the toasted walnuts and dried cranberries until evenly distributed.
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Ready when: Grains are fluffy and separate; cranberries and walnuts are evenly mixed throughout
Tip: Use a fork to fluff instead of stirring with a spoon, which can break apart the delicate grains.
7
Taste and adjust
- Season with additional salt and pepper to taste.
- The grain blend should have a pleasant savory note balanced by the tartness of the cranberries and richness of the walnuts.
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Ready when: Flavors are balanced to your preference
Tip: Add salt gradually—the broth already contains sodium, so taste as you go.

Good to know

Tips

This blend is ideal alongside roasted turkey, chicken, or pork. The tartness of cranberries cuts through rich, fatty meats beautifully.
For a vegetarian main, serve on a bed of fresh spinach or mixed greens with a dollop of Greek yogurt or goat cheese.
If you prefer softer grains, add an extra ½ cup (120 ml) broth, but expect the cooking time to increase by 5–10 minutes.
The recipe doubles easily—use the same proportions and increase the pot size to 4–5 quarts. Cooking time remains the same.

Make ahead

Prepare the grain blend up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently in a covered pot over low heat with a splash of broth (2–3 tablespoons per cup), stirring occasionally, until warmed through, about 5–8 minutes. Alternatively, reheat in a microwave-safe bowl covered loosely with a damp paper towel for 2–3 minutes, stirring halfway through.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight and reheat as described in the make-ahead section.

Substitutions

vegetable broth → Low-sodium chicken or turkey broth. Use if serving with poultry for added depth of flavor.
walnuts, raw → Pecans or toasted almonds. Pecans add a sweeter note; almonds provide a lighter crunch.
dried cranberries → Dried cherries, dried blueberries, or chopped dried apricots. Use a similar amount to maintain tartness and sweetness balance.
brown rice, uncooked → Farro, barley, or additional wild rice. Cooking times may vary slightly; farro and barley typically need 45–50 minutes.