Looking for a unique and flavor-packed addition to your Christmas dinner table? This Orange Cranberry Wild Rice Pilaf is more than just a festive dish—it’s a bowl of warm, nutty grains, bright citrus, and tart berries that brings color, texture, and bold flavor to every bite. It’s hearty enough to stand tall among your mains, yet balanced and elegant enough to pair with roasts, poultry, or vegetarian fare. Whether you’re looking for holiday side dishes for Christmas, or something a little unexpected among your usual Christmas food dinner side dishes, this pilaf brings both charm and a burst of freshness.
Orange Cranberry Wild Rice Pilaf
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine American
Medium Saucepan with Lid For cooking the wild rice evenly. A Dutch oven works well, too.
Wooden spoon or silicone spatula Ideal for stirring without breaking the grains.
Zester or microplane For getting that fragrant orange zest.
Chef’s knife and cutting board To finely chop the onion, garlic, and garnishes.
Citrus juicer (optional) Helps extract every drop from your orange.
For the Pilaf
- 1 cup wild rice uncooked
- 2 cups low-sodium vegetable broth or chicken broth
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1/2 cup dried cranberries
- Zest of 1 orange
- Juice of 1 orange about 1/4 cup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For Finishing Touches
- 1/3 cup chopped toasted pecans or walnuts
- 2 tablespoons fresh parsley finely chopped
Optional: 1 tablespoon butter (for extra richness)
Rinse and Cook the Wild Rice
Start by rinsing the wild rice under cold water using a fine-mesh sieve. This removes excess starch and helps the grains cook more evenly. Add the rinsed rice and broth to a medium saucepan and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 40–45 minutes or until the rice is tender and some grains have split open. Drain any excess liquid if needed.
Sauté Aromatics
While the rice is cooking, heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, or until translucent and soft. Stir in the garlic and sauté for another 30 seconds until fragrant.
Infuse with Citrus and Spice
Add the orange zest, orange juice, cinnamon, and nutmeg to the sautéed onions and garlic. Stir and let simmer for 1–2 minutes to allow the flavors to blend. The orange juice will deglaze the pan, lifting up any flavorful bits stuck to the bottom.
Combine and Warm the Mix
When the rice is done, gently fold it into the orange-onion mixture along with the dried cranberries. Stir to combine and warm through. If using butter, add it now for an extra layer of richness. Season with salt and pepper to taste.
Garnish and Serve
Just before serving, fold in the toasted pecans and sprinkle with fresh parsley. This not only adds crunch and brightness but gives the dish that finishing festive touch.
Pairings
This Orange Cranberry Wild Rice Pilaf pairs beautifully with both meat and vegetarian main dishes, making it an incredibly flexible choice for any Christmas dinner.
- With Roasted Turkey or Chicken: The citrus and cranberries are a natural complement to poultry.
- Alongside Glazed Ham: The sweet-tart profile balances the salty richness of ham.
- With Stuffed Squash or Roasted Root Vegetables: A hearty and seasonal vegetarian plate that feels complete.
- As Part of a Buffet Spread: It’s perfect among other Christmas appetizers or xmas side dishes. Serve warm or at room temperature—this dish is forgiving and travel-friendly.
If you're still brainstorming Christmas dish ideas or planning your Christmas eve side dishes, this pilaf slides right into any menu without stealing too much time or attention in the kitchen.
FAQs
1. What type of wild rice should I use?
Look for 100% wild rice, not a blend. While blends are easier to find, they often include white or brown rice that will overcook before the wild rice is tender. Authentic wild rice has a chewy texture and nutty flavor that's key to this dish.
2. Can I substitute fresh cranberries for dried?
It’s not recommended for this recipe. Fresh cranberries are much more tart and can add excess moisture. Dried cranberries provide concentrated sweetness and a chewy texture that balances the nutty rice perfectly.
3. Can I make this dish ahead of time?
Yes! This pilaf can be made a day in advance. Store it in an airtight container in the refrigerator and reheat in a saucepan over low heat with a splash of broth to loosen it up.
4. What other nuts can I use instead of pecans?
Walnuts, slivered almonds, or even pistachios work well. If allergies are a concern, toasted pumpkin seeds are a great nut-free alternative.
5. Is this dish gluten-free?
Yes, it’s naturally gluten-free as long as your broth is certified gluten-free. That makes it a great option for guests with dietary restrictions during the holidays.
