Wild Rice Cranberry Pilaf

Ingredients

• 1 cup wild rice blend
• 2 cups vegetable or chicken broth (or water)
• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 1/3 cup dried cranberries
• 1/4 cup toasted pecans (optional, for crunch)
• 1 teaspoon orange zest
• 1/2 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried rosemary, crushed)
• 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Cook the Wild Rice Blend

   • Rinse the wild rice blend under cold water to remove excess starch.
   • In a medium saucepan, bring the broth to a boil. Stir in the rice blend, reduce heat to low, cover, and simmer for 20–30 minutes (or according to package instructions) until the rice is tender and the liquid is absorbed.
   • Remove from heat, fluff with a fork, and set aside.

2. Sauté the Vegetables

   • Heat olive oil or butter in a large skillet over medium heat.
   • Add the onion, carrot, and celery, and sauté for 5–7 minutes until softened.
   • Stir in the garlic and rosemary, cooking for another 1–2 minutes until fragrant.

3. Combine the Ingredients

   • Add the cooked wild rice blend to the skillet with the sautéed vegetables.
   • Stir in the dried cranberries, orange zest, thyme, and pecans (if using). Cook for 2–3 minutes to allow the flavors to meld.
   • Season with salt and pepper to taste.

4. Garnish and Serve

   • Transfer the pilaf to a serving bowl and sprinkle with fresh parsley for a burst of color and freshness.
   • Serve warm as a flavorful side dish for holiday meals or any special occasion.