Wild Rice and Cranberry Pilaf
- 1 cup wild rice
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1/2 cup diced apple (optional)
- 2 tablespoons coconut oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
1. Cook the Wild Rice:
- Rinse the wild rice under cold water.
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add the wild rice, reduce the heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and the liquid is absorbed. Drain any excess liquid if needed.
2. Sauté Aromatics:
- In a large skillet, heat coconut oil over medium heat.
- Add the onion, garlic, and celery. Cook for 5–7 minutes until softened and fragrant.
3. Combine Ingredients:
- Stir in the cranberries, pecans, thyme, and diced apple (if using) to the skillet.
- Add the cooked wild rice to the mixture and toss to combine.
4. Season and Garnish:
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
5. Serve Warm:
- Transfer to a serving dish and enjoy as a festive side or a hearty, plant-based main dish.
This pilaf combines nutty, chewy textures with sweet and savory notes, making it perfect for the holidays or any cozy dinner! 🌾✨
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