Wild Rice Pilaf with Toasted Pecans, Cranberries, and Aromatic Herbs Recipe
This Wild Rice Pilaf is a flavorful and comforting holiday side dish featuring nutty wild rice combined with toasted pecans, dried cranberries, sautéed onions, celery, apple, and Brussels sprouts, infused with aromatic poultry seasoning. It offers a perfect texture contrast to rich entrees like roasted chicken or turkey and is allergen-friendly, gluten-free, and easily adaptable to dairy- or nut-free diets. With make-ahead convenience and freezer-friendly storage, it’s ideal for holiday gatherings and meal prep.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Rice and Broth
- 1 cup wild rice
- 4 cups vegetable, chicken, or turkey broth
- 1/4 teaspoon salt
Toast and Aromatics
- 1/2 cup pecans
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium apple, peeled, cored, and diced
- 1 teaspoon poultry seasoning
Vegetables and Fruits
- 1 1/2 cups Brussels sprouts, thinly sliced or shaved
- 1/4 cup dried cranberries
Instructions
- Boil Rice: In a medium saucepan, combine the wild rice, broth (or water), and 1/4 teaspoon salt. Bring the mixture to a boil, then cover, reduce the heat to low, and simmer for 50 to 60 minutes until the rice is tender. Remove the lid, stir the rice, then cover again and let it steam off the heat for about 10 minutes.
- Toast Pecans: Heat a large dry skillet over medium heat. Add pecans and toast them for about 5 minutes, stirring frequently, until fragrant and nutty. Be careful not to burn them. Remove toasted pecans from skillet and set aside in a bowl.
- Sauté Aromatics: Return the skillet to medium heat. Add olive oil and butter. Once melted, add diced onion, celery, and apple to the skillet. Cook, stirring occasionally, until the vegetables are soft and translucent, about 7 to 8 minutes. Stir in the poultry seasoning, mixing evenly.
- Add Brussels Sprouts: Add the thinly sliced Brussels sprouts to the skillet and toss to combine with the aromatics. Continue cooking for 5 to 7 minutes until the sprouts are tender but still crisp. Stir in the toasted pecans and dried cranberries.
- Combine Wild Rice: Add the cooked wild rice to the skillet with the vegetable mixture. Toss everything together gently to combine and warm through. Transfer the pilaf to a serving platter and garnish with extra cranberries, pecans, and fresh thyme if desired.
Notes
- Use any mixture of nuts or dried fruit you prefer, such as walnuts or dried cherries.
- Substitute the poultry seasoning with your favorite herb blend if preferred.
- This recipe is gluten-free and can be made dairy-free by using olive oil only, omitting butter.
- Make ahead tip: chop aromatics and slice Brussels sprouts up to 2 days in advance.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- To reheat, warm in a skillet over medium heat with a splash of broth to rehydrate the rice.
Keywords: wild rice pilaf, holiday side dish, gluten free side, roasted chicken side, wild rice recipe, cranberry pilaf, toasted pecan pilaf