Description
This Thanksgiving Wild Rice Pilaf is hearty, colorful, and full of autumn flavors. Made with nutty wild rice, sweet cranberries, and savory vegetables, it’s a wholesome side dish that pairs beautifully with turkey, ham, or vegetarian mains. The medley of textures—chewy rice, tender veggies, and tart cranberries—makes it festive and satisfying. Ideal for Thanksgiving, this dish is naturally gluten-free and can easily be made vegan, ensuring it pleases everyone at the holiday table.
Ingredients
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1 cup wild rice
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2 cups vegetable or chicken broth
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1 tbsp olive oil
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1 small onion, diced
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1 carrot, diced
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1 celery stalk, diced
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½ cup dried cranberries
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½ cup pecans or walnuts, chopped (optional)
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1 tsp fresh thyme or sage
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Salt and pepper to taste
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Fresh parsley for garnish
Instructions
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Rinse wild rice and cook in broth according to package instructions (about 40–45 minutes). Drain excess liquid.
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In a skillet, heat olive oil and sauté onion, carrot, and celery until softened.
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Stir in cranberries, nuts, and herbs.
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Combine cooked rice with the sautéed mixture, tossing to blend flavors.
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Season with salt and pepper to taste.
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Garnish with parsley before serving warm.
Notes
For added richness, stir in a tablespoon of butter before serving
Swap cranberries with dried cherries or apricots for variety
Make it ahead: Prepare rice and veggies separately, then combine just before serving.