Description
Delight your taste buds with this easy-to-make wild rice pilaf, featuring nutty wild rice, sweet cranberries, and crunchy walnuts. Perfect for any occasion!
Ingredients
Scale
- 1 cup wild rice
- 1 cup dried cranberries
- 1 cup chopped walnuts (toasted)
- 1 medium onion (finely chopped)
- 3 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- Salt and pepper (to taste)
Instructions
- Prepare the Wild Rice: Rinse the wild rice under cold water until it runs clear to remove excess starch.
- Cook the Rice: In a medium pot, combine the rinsed wild rice and vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 45 minutes or until tender.
- Sauté the Aromatics: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic for an additional minute.
- Mix in Cranberries and Walnuts: Once the onions are golden brown, toss in dried cranberries and chopped toasted walnuts. Stir everything together so those lovely flavors meld.
- Combine Everything: Fluff the cooked wild rice with a fork before adding it to the skillet with the aromatic mixture. Gently fold everything together until well combined.
- Season and Serve: Season the pilaf with salt and pepper to taste. Transfer to serving plates or bowls and serve warm, garnished with additional walnuts if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 12g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added flavor variations, consider adding fresh herbs like thyme or rosemary. Substitute walnuts with almonds or pecans for a different nutty profile. A splash of freshly squeezed lemon juice can enhance the dish's brightness before serving.