This wild rice pilaf brings together nutty grains, sweet-tart cranberries, and toasty pecans for a side dish that feels special without being fussy. It’s the kind of recipe that works for holidays and weeknights alike. The texture is the star: chewy rice, soft onions, and crunchy nuts in every bite.
A touch of orange and fresh herbs brightens it up, while a little butter (or olive oil) ties everything together. If you love a side dish that’s both hearty and fresh, this one earns a spot in your rotation.
Why This Recipe Works
- Balanced flavors: The wild rice’s earthiness pairs beautifully with sweet cranberries, savory aromatics, and buttery pecans.
- Great texture: Chewy grains, tender onions and celery, and crisp nuts create a satisfying bite.
- Make-ahead friendly: Wild rice holds up well, so the pilaf reheats nicely without turning mushy.
- Flexible: Swap in dried cherries, walnuts, or veggie stock to fit your taste or pantry.
- Nutritious: Wild rice is rich in fiber and minerals, and this dish uses wholesome fats and natural sweetness.
Ingredients
- 1 cup uncooked wild rice or a wild rice blend (rinsed)
- 2 3/4 cups low-sodium broth (vegetable or chicken)
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1 small yellow onion, finely diced
- 2 celery ribs, finely diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 3/4 cup pecans, roughly chopped
- 1 tablespoon fresh orange zest (plus 1–2 teaspoons juice, optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 bay leaf
- 1/2–3/4 teaspoon kosher salt, to taste
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon ground cinnamon or a pinch of allspice for warmth
How to Make It
- Rinse the rice: Place the wild rice in a fine-mesh strainer and rinse under cool water for 20–30 seconds. This helps remove excess starch and any dusty bits.
- Toast the pecans: In a dry skillet over medium heat, toast the pecans for 3–4 minutes until fragrant, stirring often.
Transfer to a plate to cool so they stay crisp.
- Sauté the aromatics: Melt the butter in a medium pot over medium heat. Add onion and celery with a pinch of salt. Cook 5–6 minutes until softened and translucent.
Stir in garlic and thyme; cook 30 seconds until fragrant.
- Add rice and bloom flavors: Stir the rinsed rice into the pot and cook 1–2 minutes to lightly toast the grains. Add the bay leaf, broth, and a small pinch of salt. Bring to a boil.
- Simmer gently: Reduce heat to low, cover, and simmer until the rice is tender and most liquid is absorbed, 40–50 minutes for pure wild rice or 30–40 minutes for a blend.
If needed, add a splash of broth and continue cooking.
- Rest and fluff: Turn off the heat and let the covered pot sit for 5–10 minutes. Remove the bay leaf. Fluff with a fork to separate the grains.
- Finish with cranberries and nuts: Fold in the dried cranberries, toasted pecans, orange zest, and parsley.
Add the optional orange juice and a pinch of cinnamon if using. Season with salt and pepper to taste.
- Serve warm: Transfer to a serving bowl and garnish with extra herbs or a few pecans on top for crunch.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop with a splash of broth or water, or microwave in short bursts, stirring between intervals to keep the texture moist.
- Freezing: Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then reheat with a bit of liquid.
- Revive the crunch: Stir in a handful of freshly toasted pecans just before serving if the original nuts have softened.
Benefits of This Recipe
- Wholesome grains: Wild rice offers fiber, manganese, and a hearty texture that keeps you satisfied.
- Balanced nutrition: Healthy fats from pecans, natural sweetness from cranberries, and aromatic veggies make this a well-rounded side.
- Versatile pairing: Pairs beautifully with roasted chicken, turkey, pork, salmon, or a simple roasted vegetable platter.
- Meal prep friendly: Holds well for lunches and potlucks, and it’s easy to scale up for a crowd.
- Diet-friendly options: Can be made gluten-free and dairy-free with simple swaps.
What Not to Do
- Don’t skip rinsing the rice: A quick rinse improves texture and helps prevent gumminess.
- Don’t crank the heat: Boiling too hard can split the grains and make the pilaf unevenly cooked.
- Don’t add cranberries too early: They’ll plump and turn mushy.
Stir them in at the end for chewy pops of sweetness.
- Don’t forget to rest: Letting the rice sit covered off heat helps the grains settle and fluff.
- Don’t over-salt at the start: Broth varies in saltiness. Season lightly early on and adjust at the end.
Recipe Variations
- Apple & Sage: Add 1 diced Granny Smith apple in the last 2 minutes of sautéing the onions, and swap thyme for chopped sage.
- Mushroom Umami: Sauté 8 ounces sliced cremini mushrooms with the onions and celery. Finish with a teaspoon of soy sauce or tamari.
- Citrus & Almond: Use slivered almonds and add both orange and lemon zest.
A squeeze of lemon juice at the end brightens everything.
- Cherry & Walnut: Replace cranberries and pecans with dried tart cherries and toasted walnuts for a deeper, slightly tannic note.
- Herby Vegan: Use olive oil, vegetable broth, and double the parsley with a handful of dill or chives.
- Feta Finish: Crumble 1/3 cup feta over the pilaf before serving for creamy, salty contrast.
FAQ
Can I use a wild rice blend instead of pure wild rice?
Yes. A blend cooks a bit faster and tends to be more affordable. Start checking for doneness around 30 minutes and add liquid as needed.
How do I keep the pecans crunchy?
Toast them separately and fold them in at the end.
If reheating leftovers, add a few freshly toasted pecans right before serving.
Can I make this in a rice cooker or Instant Pot?
For a rice cooker, follow your model’s wild rice settings and sauté aromatics on the stove first. For an Instant Pot, cook rinsed wild rice with broth on high pressure for about 28–32 minutes (natural release 10 minutes), then fold in cranberries, pecans, and herbs.
What if I don’t have orange?
Use lemon zest and a touch of honey or maple syrup to mimic the citrus-sweet balance. A splash of apple cider also works in a pinch.
Is this recipe gluten-free?
Yes, as long as your broth and add-ins are certified gluten-free.
Wild rice itself is naturally gluten-free.
How can I make it a main dish?
Add protein like shredded rotisserie chicken, roasted chickpeas, or seared mushrooms. You can also stir in baby spinach to add greens and volume.
Can I reduce the sweetness?
Use half the cranberries or substitute chopped dried apricots, which are less sweet. A squeeze of lemon at the end also balances sweetness.
Why is my wild rice taking so long to cook?
Wild rice can vary in age and variety.
Keep it at a gentle simmer, add a splash more broth if needed, and give it extra time until the grains are tender and split at the ends.
In Conclusion
Wild Rice Pilaf with Cranberries & Pecans is a reliable, crowd-pleasing side with just the right mix of savory, sweet, and nutty flavors. It’s simple enough for a Tuesday night and special enough for a holiday table. With flexible variations, easy storage, and great texture, it’s a recipe you’ll come back to again and again.
Serve it warm, keep the nuts toasty, and enjoy the cozy comfort in every bite.