Thanksgiving Wild Rice Pilaf
What I love most about this Wild Rice Pilaf is its versatility. While it shines alongside roast turkey or honey-glazed ham, it’s just as delightful on its own for a cozy weekday meal.
Equipment
- Large Saucepan or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Cutting board & sharp knife
- Colander or Fine-Mesh Strainer
- Small skillet (optional)
Ingredients
For the Wild Rice Pilaf:
- 1 ½ cups wild rice
- 3 cups vegetable or chicken broth
- 1 small onion finely chopped
- 2 celery stalks diced
- 2 medium carrots diced
- 2 tablespoons butter or olive oil
- ½ cup sliced almonds toasted
- ½ cup dried cranberries
- 2 teaspoons fresh thyme leaves or 1 tsp dried
- Salt and pepper to taste
Optional Garnish:
- Chopped fresh parsley
- Additional toasted almonds
Instructions
Prepare the Wild Rice
- Rinse 1 ½ cups of wild rice under cold water in a fine-mesh strainer.
- Drain well and add it to a large saucepan or Dutch oven with 3 cups of broth.
- Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and slightly chewy.
- Pro Tip: Check halfway through cooking—if the rice absorbs all the liquid before it’s tender, add a splash more broth or water.
Sauté the Vegetables
- While the rice cooks, heat 2 tablespoons of butter or olive oil in a skillet over medium heat.
- Add the chopped onion, diced celery, and carrots.
- Cook for about 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Pro Tip: Don’t rush this step—softening the veggies fully brings out their natural sweetness, which elevates the whole dish.
Toast the Almonds
- In a small dry skillet over medium heat, toast ½ cup of sliced almonds for 3–5 minutes, stirring frequently, until they’re golden and fragrant.
- Remove from heat and set aside.
- Pro Tip: Keep a close eye on almonds—they can go from perfectly toasted to burnt in seconds.
Combine Ingredients
- Once the wild rice is cooked, fluff it gently with a fork.
- Stir in the sautéed vegetables, dried cranberries, fresh thyme, and toasted almonds.
- Season with salt and pepper to taste.
- Pro Tip: Taste and adjust seasoning gradually; a little salt enhances all the flavors, especially in the cranberries and almonds.
Garnish and Serve
- Transfer the pilaf to a serving dish.
- Sprinkle with chopped fresh parsley and a few extra toasted almonds for a festive touch.
- Serve warm alongside your turkey or other thanksgiving side dishes.
Notes
Nutritional Value (per serving, approximate):
- Calories: 220
- Carbohydrates: 34g
- Protein: 5g
- Fat: 8g
- Fiber: 3g
- Sugar: 5g
- Sodium: 300mg