Go Back
–+ servings
bowl of rice with veggies & herbs
Print

Wild Rice Pilaf

This Wild Rice Pilaf is full of flavor from the perfectly cooked wild rice blend, lemon zest, dried cherries, toasted pecans and fresh parsley. It's a low maintenance, festive dish with a melody of flavors and textures for the holiday season but also delicious enough to serve year round!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 337kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 cups wild rice blend
  • 4 Tbsp. unsalted butter
  • 1 cup sweet onion, diced (1 small onion or 1/2 large)
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 3 1/2 cups chicken broth
  • 1 Tbsp. fresh lemon juice
  • 1 cup dried cherries
  • 1 cup toasted pecans
  • 1/4 cup fresh parsley, chopped
  • garnish: lemon zest and more parsley
US Customary - Metric

Instructions

  • Rinse the wild rice blend in a fine mesh strainer under cold water. Set aside. 
    2 cups wild rice blend
  • Melt the butter in a skillet over medium heat.
    4 Tbsp. unsalted butter
  • Add the onion and cook for 6-7 minutes, stirring occasionally. We want the onion to caramelize slightly. 
    1 cup sweet onion, diced (1 small onion or 1/2 large)
  • Add the garlic, salt and pepper. Stir.
    3 cloves garlic, minced, 1 tsp. kosher salt, 1/4 tsp. black pepper
  • Add the rice and stir to coat the grains for 1-2 minutes. Then pour in the broth. 
    3 1/2 cups chicken broth
  • Bring to a boil, then turn the heat down to low and simmer, covered with a tight fitted lid for 45-50 minutes or until the rice is cooked. It should be tender and the liquid will be absorbed.
  • Remove from heat and let sit, covered for 10 more minutes. 
  • Remove the lid, squeeze fresh lemon juice over the top.
    1 Tbsp. fresh lemon juice
  • Stir in the dried cherries, pecans and parsley with a fork just and garnish with more fresh parsley and lemon zest as desired. Taste and adjust the seasonings, adding more salt, pepper, lemon juice, etc. Serve and enjoy warm!
    1 cup dried cherries, 1 cup toasted pecans, 1/4 cup fresh parsley, chopped, garnish: lemon zest and more parsley

Video

Notes

  • Store in the fridge for up to 4-5 days in an air tight container.
  • Use part apple juice/part chicken broth for more of a savory sweet flavor.
  • Use dried cranberries if you prefer instead of dried cherries.
  • Depending on what wild rice blend you use, you may need a little more broth. The kind I use only needs 3 1/2 cups of broth for 2 cups rice, others may need 4 cups liquid for 2 cups rice. Look at the back of the package you're using for guidance. 

 

SLOW COOKER INSTRUCTIONS:

  1. Melt the butter in the microwave, ~30 seconds.
  2. Stir the rice and melted butter together in the slow cooker.
  3. Then pour in the broth, onion, garlic, salt and pepper
  4. Cover and cook on high for 3-4 hours or until rice is tender. 
  5. Stir in the lemon juice, dried cherries, pecans and parsley with a fork and replace the lid for a few more minutes. 
  6. Garnish with more parsley and lemon zest and enjoy!

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 50g | Protein: 9g | Fat: 12g | Potassium: 241mg | Fiber: 5g | Vitamin C: 5mg | Iron: 1mg