Wild Rice Pilaf Recipe
This Wild Rice Pilaf recipe is hearty, textural and savory. Nutty wild rice is paired with mushrooms, pecans, leeks, Brussels sprouts, and craisins. A lovely, colorful side dish that is vegan and gluten-free.
How to Make the Best Wild Rice Pilaf
This Wild Rice Pilaf is the perfect side dish for any occasion, from a casual weeknight dinner to an elegant holiday feast. The combination of nutty wild rice with earthy mushrooms, sweet craisins, and crunchy pecans creates a symphony of flavors and textures that will have everyone coming back for seconds.
What makes this pilaf truly special is its versatility. It’s naturally vegan and gluten-free, making it a wonderful option for guests with dietary restrictions. The Brussels sprouts add a beautiful pop of green color and a subtle sweetness when they wilt into the warm rice mixture. You can easily customize this dish by swapping the vegetables or nuts to suit your preferences or what you have on hand.
The secret to great wild rice pilaf is taking the time to properly sauté the vegetables until they’re golden and caramelized, which builds incredible depth of flavor. Don’t skip deglazing the pan—that splash of white wine lifts all those delicious browned bits and infuses the entire dish with complexity. Make a batch ahead of time and simply rewarm with a splash of broth before serving.
Wild Rice Pilaf
This Wild Rice Pilaf recipe is hearty, textural and savory. Nutty wild rice is paired with mushrooms, pecans, leeks, Brussels sprouts, and craisins. A lovely, colorful side dish that is vegan and gluten-free.
Ingredients
Wild Rice
Vegetable Mixture
Garnish
Instructions
Cook the Wild Rice
- In a large pot, bring stock or broth to a boil. Add wild rice and salt, lower to a simmer, cover and simmer gently for 35-45 minutes.
- Check at 35 minutes, and continue cooking until unopened grains are tender, yet still chewy. You'll end up with about 5 cups cooked rice—keep covered and warm, and save any extra broth.
Prepare the Vegetables
- While the wild rice cooks, in a large skillet or saucepan, heat oil/butter over medium heat. Add mushrooms, season with salt, and sauté until golden, 6-7 minutes.
- Add carrot, celery and leeks, season with salt and pepper, lower heat to medium-low, and sauté 3 minutes. Lower heat to low, cover the pan, and let cook 5 minutes, or until carrots are al dente.
- Add the garlic and fresh herbs, and sauté until the garlic is fragrant, about 2 minutes. Deglaze the pan with a splash of white wine, broth or water, scraping up any browned bits. Add the craisins and stir for one minute.
- Stir in the Brussels sprouts (or kale) and wilt.
Combine and Serve
- Strain the rice, saving any liquid, and stir in the cooked rice, combining well. Adjust salt and pepper to taste, adding more as needed. Add more broth to loosen (especially if keeping the pilaf in a warm oven).
- Sprinkle with toasted pecans and optional garnishes before serving.
Notes
- Wild rice can vary in thickness, so cooking time may vary too.
- If you left out the wine, a couple of drops of vinegar might help brighten the dish.
- For a touch of sweetness, add ½ teaspoon of maple syrup.
- An extra dollop of butter stirred in at the end adds richness.
- If using a wild rice blend, adjust cooking time according to package directions.
