If there’s one side dish I look forward to all holiday season, it’s *this* wild rice pilaf. Earthy, nutty, and a little sweet with those ruby-red cranberries—this recipe is like wrapping up all the cozy, festive flavors of the season into one beautiful bowl. Whether you’re cooking for a crowd or just want something special to serve with a weeknight roast, this pilaf checks every box (and makes your kitchen smell amazing too!).
Why You’ll Love This Recipe
This one hits home for me—it started as a request from a client who wanted something vegetarian and festive to balance out a big roast, and now it’s become a staple on our holiday table too. It’s hearty, colorful, and a total crowd favorite with both veggie-lovers and meat-eaters alike.
- Cozy Seasonal Flavors: Orange zest, cranberries, and herbs bring the holidays to life.
- Make-Ahead Friendly: Cook the rice in advance and reheat—no last-minute panic!
- Beautiful on Any Table: It’s vibrant, textured, and looks just as good as it tastes.
- Flexible Pairings: Pairs beautifully with turkey, ham, salmon, or even stuffed squash.
Ingredients Breakdown
Essentials
- 1 cup wild rice
- 3 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 1/2 cup celery, finely chopped (optional)
- 2 garlic cloves, minced
- 1 cup dried cranberries
- 1/4 cup orange juice (for soaking cranberries)
- Zest of 1 orange (about 1 tablespoon)
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
Pro Tips
- Add Crunch: 1/3 cup chopped toasted pecans or almonds adds lovely texture.
- Make it Vegan: Swap the butter for a plant-based option or use all olive oil.
- Brighten with Citrus: Add a splash of white wine when adding the broth for a touch of elegance.
Step-by-Step Instructions
- Rinse the wild rice thoroughly under cold water. Place cranberries in a small bowl and cover with orange juice to soak for 10–15 minutes.
- In a deep pot, heat the olive oil and 1 tablespoon of the butter over medium heat. Add the onion and celery (if using), and sauté until soft—about 5–6 minutes.
- Add the minced garlic and sauté for 30 seconds more, just until fragrant.
- Stir in the rinsed wild rice and toast for 2–3 minutes. You’ll see the edges start to look glossy.
- Pour in broth, orange zest, and the reserved orange juice from soaking the cranberries. Stir in the salt and pepper.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 45–50 minutes, or until rice is cooked and liquid is absorbed. Add a few extra tablespoons of broth if it dries out before the rice is done.
- Remove from heat and stir in the remaining tablespoon of butter. Drain cranberries and fold them in with thyme, rosemary, and parsley.
- Let rest, covered, for 5–10 minutes to allow flavors to meld. Fluff gently with a fork.
- Transfer to a serving dish and garnish with toasted nuts and extra parsley if desired. Serve warm!
Chef’s Tips and Tricks
- Wild rice can vary—check at 40 minutes and cook longer if needed until the grains curl and pop slightly.
- Use a mix of wild and brown rice for added color and texture.
- Toast your nuts in a dry skillet over medium heat for 3–4 minutes for deeper flavor.
- This dish reheats like a dream! Just add a splash of broth when warming it up to keep it fluffy.
Recipe Variations and Serving Suggestions
- Mix-Ins: Add sautéed mushrooms, pomegranate seeds, or roasted butternut squash cubes for extra flair.
- Make It a Main: Top with roasted chickpeas or sliced seared chicken breast for a full meal.
- Dried Fruit Options: Swap cranberries for chopped dried cherries or apricots for a new spin.
- Serving Pairings: Great with roast turkey, maple-glazed carrots, or cedar-plank salmon.
FAQs
Can I make this ahead of time?
Yes! You can cook the rice a day ahead and store it in the fridge. Reheat with a bit of extra broth to keep it from drying out.
Is this recipe gluten-free?
It sure is—just make sure your broth is certified gluten-free, and you’re good to go!
Can I use a wild rice blend instead of pure wild rice?
Absolutely. Just adjust the cooking time based on the package instructions—it may cook slightly faster than 100% wild rice.
Recipe Card
Prep Time: 25 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 15 minutes
Ingredients:
- 1 cup wild rice
- 3 cups low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, finely chopped
- 1/2 cup celery, finely chopped (optional)
- 2 garlic cloves, minced
- 1 cup dried cranberries
- 1/4 cup orange juice
- Zest of 1 orange
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup toasted almonds or pecans, chopped (optional)
Instructions:
- Rinse rice and soak cranberries in orange juice for 10–15 minutes.
- Sauté onion and celery in olive oil and butter until tender. Add garlic and rice, toasting for 2–3 minutes.
- Add broth, orange juice, zest, salt, and pepper. Cover and simmer 45–50 minutes.
- Stir in butter, drained cranberries, and herbs. Let rest, then fluff and serve with optional nuts and parsley.
Nutrition: ~190 calories per serving
If you give this Holiday Wild Rice Pilaf a try, I’d love to hear what you think! Drop a comment below, snap a photo and tag me on Instagram @thekitchensaid, or share it with a friend who needs a new go-to holiday side!
