Put this Wild Rice Pilaf With Cranberries and Pine Nuts this Autumn. Delicious earthy flavours to go with any main course. It would make a great side dish any time of the week and maybe even a Thanksgiving possibility!
What is a Rice Pilaf
Rice PIlaf is rice that is cooked with the aromatics and broth to give it a rich flavour.
Which brings me to this Wild Rice Pilaf With Cranberries and Pine Nuts. If you are looking for an alternative for Thanksgiving, I would put this rice top of the list for a side dish. In fact, if I go down the non traditional route this year, it just might be making an appearance.
Ingredients to Make the Wild Rice Pilaf
- Dried goods – wild rice, dried cranberries and pine nuts
- Fresh – onion, mushrooms and parsley
- Seasonings and stock – vegetable stock, white wine, dried rosemary
- Dairy – butter
REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.
Instructions
- In a large skillet set over high heat, add the butter until melted. Add the onions and give a good toss. Cook for about 3-5 minutes, stirring occasionally. Add the mushrooms and give a good stir. After about 2 minutes, when the mushrooms start to brown, add the wine. Stir to incorporate.
- When the wine has evaporated, 2-3 more minutes, add the rice and stir well. Fry the rice for just about a minute. Add all the stock at once and the dried rosemary. Stir well, reduce heat to medium low and cover. Cook for about 15 minutes, until the rice is tender and all the stock has evaporated.
- Fluff up the rice. Add the dried cranberries, pine nuts and parsley. Give a good stir. Ready to serve.
Notes About The Pilaf
- Chop the cranberries really small
- Toast the pine nuts – I did this in a little frying pan on the stove. I set them over a low heat and shook the pan every 30 seconds until they were lightly toasted. This only took about 3 minutes. If you have never toasted pine nuts, keep a close eye on them because they tend to burn quickly.
Happy Cooking!
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Get the recipe!
Wild Rice Pilaf with Cranberries & Pine Nuts
Ingredients
- 2 Cups wild rice
- 4 Cups vegetable stock
- 1/4 Cup white wine
- 1 small onion roughly chopped
- 3 Cups button mushrooms sliced
- 1/2 Cup dried cranberries roughly chopped
- 1/4 Cup pine nuts toasted
- 1 Teaspoon dried rosemary
- Small bunch fresh chopped parsley
- 2 Tablespoons butter
Instructions
- In a large skillet set over high heat, add the butter until melted. Add the onions and give a good toss. Cook for about 3-5 minutes, stirring occasionally. Add the mushrooms and give a good stir. After about 2 minutes, when the mushrooms start to brown, add the wine. Stir to incorporate.
- When the wine has evaporated, 2-3 more minutes, add the rice and stir well. Fry the rice for just about a minute. Add all the stock at once and the dried rosemary. Stir well, reduce heat to medium low and cover. Cook for about 15 minutes, until the rice is tender and all the stock has evaporated.
- Fluff up the rice. Add the dried cranberries, pine nuts and parsley. Give a good stir. Ready to serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
You listed wild rice in the recipe, but it looks like you used another rice in the pictures. Is it long grain rice?
It’s a wild rice mix, hope this helps!