Orange Cranberry Wild Rice Pilaf
Equipment
- 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.
Ingredients
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)
Instructions
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.