This Wild Rice Pilaf recipe is hearty, textural and savory. Nutty wild rice is paired with shiitake mushrooms, pecans, leeks, Brussels sprouts, and craisins. A lovely, colorful side dish that is vegan and gluten-free. Watch the video!
Wild Rice Pilaf is a delightful, hearty side dish (or vegetarian main dish) that combines the nutty earthy flavors of wild rice with a mix of vegetables, dried cranberries, and toasty pecans. Perfect for the holiday table or as a vegetarian main, any day of the week!
Wild Rice Pilaf Ingredients
- Wild rice: A nutrient-rich grain that has a robust, nutty flavor and a slightly chewy texture. It adds depth and complexity to the pilaf. Use true wild rice or a wild rice blend (see notes).
- Stock or broth: Used as the cooking liquid, vegetable broth or chicken stock infuses the wild rice with savory goodness and depth.
- Mushrooms: Add savory depth to the pilaf. Cremini mushrooms, shiitake mushrooms, or chanterelle mushrooms all work well here.
- Leeks or Onion: Adds a sweet and aromatic flavor to the pilaf.
- Garlic: Enhances the overall taste of the pilaf with its pungent and savory notes.
- Celery: Provides a subtle crunch and a refreshing, slightly bitter taste that complements the other ingredients.
- Carrots: Add sweetness and vibrant color to the pilaf. They also contribute a tender yet satisfying texture.
- White wine: optional for deglazing the pan or skip, and use more broth
- Dried cranberries: add a burst of sweet-tart flavor to the pilaf.
- Toasted Pecans: Toasted pecans add a delightful crunch and earthy, nutty taste to the pilaf.
- Fresh herbs: fresh thyme, rosemary or sage add complexity, and flat leaf parsley for freshness.
- Salt and Black Pepper
Wild Rice Pilaf Instructions
Step one: Set wild rice to cook in flavorful veggie broth or chicken stock. Simmer on the stovetop or in an Instant Pot pressure cooker until tender. See this post on how to cook wild rice for more detailed instructions.
Step Two: While the wild rice cooks, saute the mushrooms, then add the leeks, carrots and celery. Cover for a few minutes, add garlic and herbs, and deglaze the pan.
Step Three: Add the dried cranberries and Brussels sprouts (or kale) and wilt. Fold in the cooked wild rice (save any extra broth). Season, adjusting salt and pepper to taste.
Top with the toasty pecans and parsley and serve!
Expert Tips, Storage, and Serving Suggestions
- Keep the wild rice pilaf warm in a 300F oven until ready to serve, or serve at room temp.
- Wild rice pilaf will keep up to 4 days in the refrigerator or frozen in an airtight container in the freezer for up to 3 months.
- You can cook the wild rice ahead, refrigerate or freeze, and assemble the pilaf day of serving.
- Cooking wild rice in a flavorful stock or broth is key to the best flavor here.
More Favorite Wild Rice Recipes!
Faqs
Wild rice has a nutty, earthy flavor with a toothsome texture.
Use either true wild rice, or a wild rice blend. See recipe notes.
Yes, wild rice pilaf can be made ahead and reheated in a low, 300F oven.
Enjoy the wild rice pilaf! Here are more vegetarian side dishes you may enjoy and our Thanksgiving Dinner Ideas to help inspire you this week!
xoxo
Wild Rice Pilaf Video
Wild Rice Pilaf Recipe
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 9 cups 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
This Wild Rice Pilaf recipe is hearty, textural and savory. Nutty wild rice is paired with mushrooms, pecans, leeks, Brussels sprouts, and craisins. A lovely, colorful side dish that is vegan and gluten-free. Watch the video!
Ingredients
- 2 cups true wild rice (uncooked) *See notes for wild rice blend
- 6 cups vegetable broth, or chicken stock
- 1/2 teaspoon salt
- 3–4 tablespoons olive oil (or use half butter)
- 8 ounces mushrooms, cut or torn (wild or tame mushrooms)
- 1 1/2 cups carrot, small diced
- 1 1/2 cups celery, diced
- 1 1/2 cup leeks, sliced (or one onion, diced)
- 4 garlic cloves, roughly chopped
- 1–2 tablespoons fresh thyme, or use rosemary or sage
- splash of white wine, or water
- 1/4– 1/2 cup craisins (or dried cherries or currants)
- 2 cups shredded Brussels sprouts, or lacinato kale (or a mix)
- salt and pepper to taste
- 1/4– 1/2 cup toasted pecans (or sliced almonds)
- Optional Garnish: fresh parsley, pomegranate seeds
Instructions
- In a large pot, bring stock or broth to a boil. Add wild rice and salt, lower to a simmer, cover and simmer gently for 35-45 minutes. Check at 35 minutes, and continue cooking until unopened grains are tender, yet still chewy. You’ll end up with about 5 cups cooked rice – keep covered and warm, and save any extra broth. Keep in mind, wild rice can vary in thickness, so cooking time may vary too.
- While the wild rice cooks, in a large skillet or saucepan, heat oil /butter over medium heat. Add mushrooms, season with salt, saute until golden 6-7 minutes.
- Add carrot, celery and leeks, season with salt and pepper, lower heat to medium-low, and saute 3 minutes. Lower heat to low, cover the pan, and let cook 5 minutes, or until carrots are al dente.
- Add the garlic and fresh herbs, and saute until the garlic is fragrant, about 2 minutes. Deglaze the pan with a splash of white wine, broth or water, scraping up any browned bits. Add the craisins and stir for one minute.
- Stir in the Brussels sprouts (or kale) and wilt.
- Strain the rice, saving any liquid, and stir in the cooked rice, combining well. Adjust salt and pepper to taste, adding more as needed. Add more broth to loosen (especially if keeping the pilaf in a warm oven). If you left out the wine, a couple of drops of vinegar might help. If you like sweetness, a ½ teaspoon of maple syrup is nice too. My husband loves this with an extra dollop of butter stirred in; up to you.
- Sprinkle with toasted pecans and optional garnishes.
Notes
This can be kept warm in a low 300F oven (add a little extra broth so it doesn’t dry out) or serve at room temp.
Wild Rice Blend: If making this with a wild rice blend, follow the directions on the rice package, using broth instead of water. You’ll need much less liquid than this recipe requires.
Instant Pot: visit How to Cook Wild Rice for instant pot directions.
If you are a mushroom lover, you can double the mushrooms. Roasting the mushrooms separately is also nice here. ( Toss with olive oil, season with salt and pepper, roast in 400F oven until tender-crisp, toss in at the end.)
If you don’t like mushrooms; feel free to replace them with 2 cups of cubes of roasted butternut squash,
Nutrition
- Serving Size: 1 cup
- Calories: 242
- Sugar: 8.1 g
- Sodium: 530.6 mg
- Fat: 7.5 g
- Saturated Fat: 1 g
- Carbohydrates: 39.6 g
- Fiber: 4.7 g
- Protein: 7.5 g
- Cholesterol: 0 mg
I just made this using all the recommended ingredients, including pomegranate seeds. It is delicious and makes a large amount for a holiday dinner or special occasion with guests. I made it just for us and we are enjoying it as leftovers as well!
So glad you are enjoying this Beth!
Excellent! Very tasty exactly as written. I vacuum packed and froze left overs in serving sizes. It reheats really well too. I’ll be making this often. Thank you Sylvia!
What a great idea! Really glad you enjoyed!
Hi Sylvia, This looks amazing and I’d like to try this with salmon + a vegan main for an extended family lunch . To cut down on the on-the-day stress, can this be made/prepped the day before and reheated/finished on the day or should it be eaten stright away? Many thanks! Karin
Hi Karin- I think this could easily be made ahead! Moisten with some broth before reheating, so it doesn’t dry out.
Hi Sylvia, just made your wild rice pilaf. I love it for multiple reasons. Of course the wild rice, the texture of the different vegies—thyme, rosemary and sage were flavorful in each bite. Definitely my favorite wild rice dish. Thank you so much. Be blessed.
Awesome! Happy to hear this!
This was so delicious! I made it for our family Thanksgiving dinner on Sunday and it was a hit with everyone! I did double the mushrooms (and the garlic 😏😉). I also used the food processor for the carrots and Brussels so my texture was probably a little different but needed the time saver. I’ll definitely make this again
Glad you liked this one Rusty!
This was a hit at Thanksgiving. I will make it every year. Then I made a soup with the leftover pilaf and turkey. So good.
That soup sounds awesome!
Received rave reviews of this recipe. It was hardy, but not heavy. My guests were a little hesitant to try it as it was a different for them, but they really enjoyed it. Thank you for your recipes.
Great to hear!
Great T’giving addition.
Thanks Ruth and very happy you enjoyed this!
This was a hit today for thanksgiving. Had an untradional dinner ( only a couple of us) with roasted salmon, this and delicata plus salad…lots of veggies. My husband especially liked this pilaf version a lot. I did as directed except used only one cup wild rice but used all the veggies and didn’t cut back on those at all. Kept the nuts and cranberries on lower side and only one teaspoon oil total just to keep calores calm for me. ( but can always add more nuts) Another great recipe, thank you
Sounds perfect Frances! So happy you enjoyed this and thanks so much for circling back and leaving a review, very appreciated!
Can this pilaf be made a couple of days ahead? Your website is my food bible!
Awww, thansk! Yes, I would save some extra broth for reheating though. 🙂
I made this yesterday and it was just wonderful! I had two small purple sweet potatoes with the cream colored flesh that I had to use up. I cut down the carrots just a bit to make room for the sweet potatoes. I had dried cherries on hand so I used those and used the wine and still put in a dash of maple syrup because it just sounded good. Topped with toasted pecans and pomegranate seeds. Great flavor symphony. Love your recipes!!
Great to hear Michelle! Love that you adapted.
Sylvia,
Our whole family loves your recipes. We’ve followed you from MIZUNA to now!
Happy Thanksgiving to you!
The Harts
Ahhhhhh! love it! Thank you and Happy Thanksgiving to you too! Appreciate you being here and all your support through the years….it means so much!
Sylvia Sylvia! What an absolute beautiful dish!! I’m definitely adding this to our Turkey Day menu, and quite possibly throughout the year! All of my favorite ingredients in one spectacular dish! Thank you for sharing and Happy Holidays!!
Thanks Janet!