Wild Rice Pilaf with Mushrooms and Cranberries Recipe

Introduction

This hearty Wild Rice Pilaf combines nutty rice, savory mushrooms, and sweet cranberries for a flavorful and festive side dish. It’s gluten-free, easy to prepare ahead, and perfect for holiday meals or weeknight dinners.

Ingredients

• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• ½ cup dried cranberries
• ¼ cup chopped parsley
• Salt and pepper to taste

Instructions

1. Step 1: Cook the wild rice blend in vegetable broth according to the package instructions until tender and the liquid is absorbed.
2. Step 2: While the rice cooks, heat the olive oil in a skillet over medium heat and sauté the sliced mushrooms until they turn golden and release their moisture, about 5–7 minutes.
3. Step 3: In a large bowl, combine the cooked rice, sautéed mushrooms, dried cranberries, and chopped parsley.
4. Step 4: Season the mixture with salt and pepper to taste, then allow it to cool before storing or serving.

Tips & Variations

• For extra flavor, toast the wild rice in a dry skillet for 2 minutes before cooking.
• Swap parsley for fresh thyme or rosemary to change up the herb profile.
• Add chopped toasted nuts like pecans or walnuts for added crunch.
• Use chicken broth instead of vegetable broth if you prefer a richer taste.

Storage

Store the pilaf in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm it gently in a covered dish with a splash of broth to keep it moist. Garnish with fresh herbs before serving to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pilaf ahead of time?

Yes, this dish is ideal for making a day or two ahead. Just store it in the refrigerator and reheat gently before serving.

Is wild rice gluten-free?

Yes, wild rice is naturally gluten-free, making this pilaf suitable for gluten-free diets.

Wild Rice Pilaf with Mushrooms and Cranberries Recipe

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4.9 from 94 reviews

This Wild Rice Pilaf with Mushrooms and Cranberries is a hearty and flavorful gluten-free side dish featuring nutty wild rice, savory sautéed mushrooms, and sweet dried cranberries. Perfect for making ahead of time, it offers a festive touch to any meal with minimal effort and is ideal for holiday gatherings or everyday meals.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup wild rice blend
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 cup sliced mushrooms
• ½ cup dried cranberries
• ¼ cup chopped parsley
• Salt and pepper to taste

Instructions

1. Cook the rice: Rinse the wild rice blend under cold water, then combine with 2 cups of vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer according to package instructions (about 45-50 minutes) until the rice is tender and liquid is absorbed.
2. Sauté the mushrooms: While the rice cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6-8 minutes.
3. Combine ingredients: Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the sautéed mushrooms, dried cranberries, and chopped parsley. Stir gently to combine all ingredients evenly.
4. Season and cool: Season the pilaf with salt and pepper to taste. Allow the mixture to cool to room temperature before storing to preserve freshness.
5. Store and serve: Store the pilaf in an airtight container in the refrigerator for 3 to 4 days. When ready to serve, reheat gently in a covered dish with a splash of vegetable broth to keep it moist, then garnish with additional fresh parsley if desired.

Notes

• For best texture, rinse wild rice before cooking to remove any debris.
• You can substitute mushrooms with your favorite variety such as cremini or shiitake for different flavor profiles.
• Adding toasted nuts like pecans or walnuts can add a nice crunchy texture.
• This dish can be served warm or at room temperature, making it versatile for different occasions.
• To keep the dish moist on reheating, add a splash of broth or water and cover the container.

Keywords: wild rice pilaf, mushroom pilaf, cranberry side dish, gluten free side, make ahead side dish, holiday side, vegetarian pilaf