Cranberry wild rice pilaf combines a nutty wild-rice blend with dried cranberries, toasted pecans, orange, celery, and herbs. It is a colorful make-ahead side for Thanksgiving or Christmas, yet simple enough for a fall Sunday dinner.
This stovetop version keeps the cranberries pleasantly chewy and the pecans crisp by folding them in after the rice cooks. Orange zest and a small splash of juice brighten the grains without making the pilaf sweet.
Cranberry Pecan Wild Rice Pilaf with Orange
Prep: 15 minutes · Cook: 45 minutes · Rest: 10 minutes · Total: 1 hour 10 minutes · Yield: 8 side-dish servings
Ingredients
- 1 1/2 cups uncooked wild-rice blend, rinsed and drained
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter, or additional olive oil
- 1 small yellow onion, finely diced
- 2 celery ribs, finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage
- 3 cups low-sodium vegetable broth, plus more if the package directs
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 3/4 cup dried cranberries
- 3/4 cup pecan halves, toasted and roughly chopped
- 1 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1/4 cup chopped fresh parsley
Directions
- Check the rice package: Wild-rice blends vary. If the package calls for a different liquid amount or cooking time, use its ratio and timing while following the flavor steps below.
- Cook the aromatics: Heat the olive oil and butter in a medium heavy-bottomed saucepan over medium heat. Add the onion and celery and cook for 6 to 7 minutes, until softened. Stir in the garlic, thyme, and sage and cook for 30 seconds.
- Toast the rice: Add the rinsed rice blend and stir for 1 minute so the grains are coated and lightly toasted.
- Simmer: Add the broth, salt, and pepper. Bring to a boil, then reduce the heat to low and cover. Simmer for 40 to 45 minutes, or for the package time, until the grains are tender and the liquid is absorbed. If the rice is still firm, add 1/4 cup hot broth or water and continue cooking.
- Rest: Remove the pan from the heat and let it stand, covered, for 10 minutes. Fluff with a fork.
- Finish the pilaf: Fold in the dried cranberries, half the pecans, orange zest, orange juice, and parsley. Taste and adjust the salt and pepper. Transfer to a serving bowl and scatter the remaining pecans on top.
Why add the cranberries and pecans after cooking?
Dried cranberries soften quickly in steam. Adding them after the rice rests warms them and gives them a tender chew without letting them dissolve into the cooking liquid. Pecans stay noticeably crisper when they are toasted separately and folded in just before serving.
Tips for fluffy wild-rice pilaf
- Read the package: Some blends contain brown rice, while others mix wild rice with white rice. Their liquid ratios and cooking times are not interchangeable.
- Use a snug lid: Escaping steam can leave the grains firm before the liquid is absorbed.
- Rest before fluffing: Ten minutes off the heat lets moisture redistribute and keeps the grains from clumping.
- Toast the pecans: Warm them in a dry skillet over medium-low heat for 4 to 6 minutes, stirring often, until fragrant.
- Zest before juicing: It is much easier to grate the orange while it is whole.
Useful variations
- Nut-free: Replace the pecans with 3/4 cup toasted pepitas. Check labels if serving someone with an allergy.
- Apple cranberry: Fold in 1 finely diced crisp apple with the cranberries for extra crunch.
- Mushroom pilaf: Sauté 8 ounces sliced cremini mushrooms after the onion and celery; cook until their moisture evaporates before adding the rice.
- Vegan: Use 2 tablespoons olive oil and confirm the vegetable broth is vegan.
- With fresh cranberries: Simmer 1 cup fresh cranberries with 2 tablespoons maple syrup and 2 tablespoons water until just popped, then spoon them over the finished pilaf. Do not substitute them one-for-one for dried cranberries.
Make-ahead instructions
Cook the rice and aromatics up to 2 days ahead, cool promptly, and refrigerate in a shallow airtight container. Store the toasted pecans separately at room temperature. Reheat the rice with 2 to 3 tablespoons broth, then fold in the cranberries, orange, parsley, and pecans just before serving.
Storage, freezing, and reheating
Refrigerate cooked rice within 2 hours and use it within 3 to 4 days. Divide a large batch among shallow containers so it cools quickly. Reheat covered with a splash of broth in the microwave or a saucepan until the center reaches 165°F.
Freeze the cooled pilaf without the pecans for up to 2 months. Thaw overnight in the refrigerator, reheat to 165°F, and add freshly toasted pecans for the best texture.
Frequently asked questions
Can I use pure wild rice instead of a blend?
Yes. Pure wild rice often needs more liquid and a longer simmer, commonly 45 to 60 minutes. Follow the package ratio, then continue with the cranberries, pecans, orange, and herbs.
Can I make cranberry wild rice pilaf the day before?
Yes. Keep the pecans separate, cool the rice promptly, and refrigerate it. Reheat with a little broth and add the orange, parsley, cranberries, and pecans near serving time.
Is this pilaf gluten-free?
Wild rice, brown rice, fruits, nuts, and herbs are naturally gluten-free. Choose a certified gluten-free rice blend and broth if cross-contact is a concern.
Why is my wild rice still crunchy?
The blend may need more liquid or time. Add 1/4 cup hot broth or water, cover, and cook for another 5 to 10 minutes. Avoid turning up the heat, which can scorch the bottom before the grains soften.
What should I serve with it?
The pilaf works with roast turkey, chicken, pork tenderloin, baked salmon, or a holiday spread of vegetable casseroles and salads.
More holiday side dishes
Pair it with our sweet potato casserole without marshmallows, corn casserole without Jiffy, or broccoli rice casserole without canned soup.
Helpful saucepan
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A lidded Cuisinart MultiClad Pro 3-quart saucepan provides enough room for the rice to simmer and rest without crowding.
Estimated nutrition
Estimated per serving (1/8 recipe): 270 calories, 6 g protein, 41 g carbohydrate, 10 g fat, 4 g fiber, 12 g sugar, and 310 mg sodium. Nutrition is an estimate and varies with the rice blend, broth, cranberries, pecans, and portion size.
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