Looking to elevate your next side dish? This Wild Rice Pilaf with Mushrooms and Cranberries brings together earthy, savory mushrooms, nutty wild rice, and a pop of sweetness from cranberries. It’s the perfect dish for a festive holiday meal, or when you just want to add a little elegance to your dinner table—even if it’s a simple weeknight.
Why You’ll Love This Recipe
- Loaded with flavor: Earthy mushrooms, the crunch of pecans, and sweet-tart cranberries make every bite exciting.
- Easy to make ahead: Ideal for those who like to prep in advance.
- Nutrient-packed: Wild rice is a great source of fiber and protein.
- Festive: Perfect for special occasions, family gatherings, or Thanksgiving dinner.
Ingredients Breakdown
Here’s what you’ll need:
- Wild rice blend: This gives a nutty flavor and hearty texture.
- Cremini mushrooms: Earthy and savory, they complement the rice beautifully.
- Dried cranberries: Add just the right amount of sweetness and color. You can use golden raisins if you prefer.
- Pecans: These add crunch and a buttery richness. Feel free to substitute with walnuts or leave them out for a nut-free version.
- Onion & garlic: Classic base to start layering flavor.
- Vegetable broth: Cook the rice in broth instead of water for added richness.
- Fresh thyme: Because thyme and mushrooms go together like magic.
Step-by-Step Instructions
If you’re cooking wild rice for the first time, don’t worry—it’s super easy! Just give it a good rinse and it’s ready to go. Ready to make this delicious wild rice pilaf? Let’s walk through it together.
Step 1: Cook the Wild Rice
Start by rinsing your wild rice blend under cool water to remove any excess starch. Then, bring your vegetable broth to a boil in a medium saucepan and add the rice. Lower the heat, cover, and let it simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.
Step 2: Sauté the Mushrooms
While the rice is cooking, heat up a large skillet over medium heat with a splash of olive oil. Add your chopped onion and garlic, sautéing until fragrant—about 2 minutes.
Add your mushrooms and cook them for about 8-10 minutes, or until golden brown. Don’t crowd the pan, as this will prevent the mushrooms from crisping up.
Step 3: Combine Everything
Once your wild rice is done, fluff it with a fork. Then, add the cooked mushrooms, chopped pecans, dried cranberries, and fresh thyme into the wild rice.
Step 4: Serve
Season with salt and pepper, give it one last toss to combine, and transfer everything to a serving dish.
Chef’s Tips and Tricks
- Wild Rice Tip: Cooking times for wild rice can vary depending on the brand. Check for doneness at around 40 minutes, but be patient—it’s worth it!
- Mushroom Browning: Don’t overcrowd the mushrooms in the pan! They’ll steam instead of brown, which means less flavor.
- Make Ahead: This pilaf reheats beautifully. You can make it a day in advance and warm it up in the microwave or on the stovetop with a little splash of broth or water.
Recipe Variations and Serving Suggestions
- Add Meat: Toss in some shredded turkey or leftover chicken for a protein-packed meal.
- Make it Vegan or Gluten-Free: This recipe is naturally gluten-free, and it’s completely vegan if you use vegetable broth.
- Pair it with: This wild rice pilaf goes great with a simple roasted chicken or turkey. Or if you’re feeling adventurous, try it alongside a stuffed squash for a truly autumnal meal!
FAQs
Can I freeze this wild rice pilaf?
Yes! Let it cool completely, then transfer it into airtight containers. It can be frozen for up to 2 months. Just thaw it overnight in the fridge and reheat on the stovetop with a splash of broth to keep it from drying out.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
What can I substitute for cranberries?
If cranberries aren’t your thing, you could swap them for golden raisins, chopped dried apricots, or even dates for a less tangy but just as delicious alternative.
Recipe Card
Wild Rice Pilaf with Mushrooms and Cranberries
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Ingredients:
- 1 cup wild rice blend
- 2 1/2 cups vegetable broth
- 8 oz cremini mushrooms, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup dried cranberries
- 1/3 cup pecans, chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Salt and pepper, to taste
- Olive oil, for sautéing
Instructions:
- Rinse the wild rice blend under cool water. Bring vegetable broth to a boil in a saucepan. Add the rice, reduce the heat, cover, and simmer for 45 minutes, or until tender.
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic for about 2 minutes. Add mushrooms and cook until golden brown, about 8-10 minutes.
- Once the rice is done, fluff it with a fork, then stir in the mushroom mixture, cranberries, pecans, and thyme. Season with salt and pepper to taste.
- Serve immediately, or store in the fridge for up to 4 days for easy meal prep!
If you try this Wild Rice Pilaf with Mushrooms and Cranberries, I’d love to hear what you think! Leave a comment below or tag me on social media with your beautiful creations. Let’s keep bringing a little extra flair into our everyday meals—one delicious bite at a time!
