Wild Rice Pilaf with Cranberries and Walnuts
Wild rice pilaf with cranberries and walnuts is a heartwarming dish that brings together the nutty flavor of wild rice, the sweet-tartness of dried cranberries, and the crunchy texture of toasted walnuts. This easy-to-make recipe is perfect for family dinners or holiday gatherings, adding vibrant colors and flavors to your table. Enjoy it as a delicious side or a wholesome vegetarian main course that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- 2 cups low-sodium vegetable broth
- 1/2 cup unsweetened dried cranberries
- 1/2 cup chopped walnuts (toasted)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Add wild rice to the skillet, stirring to coat in the onion-garlic mixture. Pour in vegetable broth and bring to a boil.
- Lower the heat, cover, and simmer for 45–50 minutes until the rice is tender.
- Fluff the rice with a fork and gently mix in dried cranberries and chopped toasted walnuts. Cover for an additional 5 minutes.
- Taste and adjust seasoning with salt, pepper, or herbs as desired before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: For added flavor, substitute dried cranberries with dried cherries or apricots. Incorporate sautéed mushrooms for an earthy twist or add fresh herbs like thyme or rosemary for extra flavor.