Ingredients
Scale
- 1 cup wild rice, rinsed
- 2 ½ cups vegetable or chicken broth
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 celery stalks, chopped
- ½ cup dried cranberries
- ½ cup sliced almonds, toasted
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and black pepper to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the wild rice in broth for 40-45 minutes until tender.
- Sauté onion and celery in olive oil until softened.
- Combine cooked rice, cranberries, and sautéed vegetables.
- Toast almonds and sprinkle over the pilaf before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute cranberries with cherries or raisins for variation.
- Pairs well with roasted turkey, chicken, or salmon.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (with vegetable broth)
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg