Wild Rice Pilaf

Wild rice pilaf is a flavorful and hearty side dish that brings nutty wild rice together with aromatic vegetables, herbs, and sometimes a touch of dried fruit or nuts. It’s earthy, wholesome, and versatile—perfect alongside roasted meats, holiday dinners, or as a simple vegetarian main. I love making this dish when I want something comforting but still light and nourishing.

Why You’ll Love This Recipe

I love how wild rice pilaf combines chewy, nutty grains with savory vegetables and just a hint of sweetness, depending on the add-ins I use. It feels both rustic and refined, and it works beautifully for everything from weeknight dinners to festive holiday spreads. It’s naturally gluten-free, easy to make ahead, and endlessly adaptable to whatever herbs, broth, or mix-ins I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Wild rice (or a wild rice blend)
• Olive oil or butter
• Onion, finely chopped
• Celery, finely chopped
• Carrot, diced
• Garlic, minced
• Vegetable or chicken broth
• Salt and pepper
• Fresh herbs like parsley or thyme
• Optional: dried cranberries, slivered almonds, chopped pecans, or mushrooms

Directions

1. I start by rinsing the wild rice thoroughly under cold water and draining it.
2. In a large saucepan, I heat the olive oil or butter over medium heat.
3. I sauté the onion, celery, and carrot for 5–7 minutes until softened, then add the garlic and cook for another 30 seconds.
4. I stir in the wild rice and toast it for a minute to bring out its nutty aroma.
5. I pour in the broth, season with salt and pepper, and bring it to a boil.
6. I reduce the heat to low, cover the pan, and let it simmer for 40–50 minutes, or until the rice is tender and has absorbed most of the liquid.
7. I let it sit, covered, off the heat for 5 minutes, then fluff it with a fork.
8. I stir in fresh herbs and any optional add-ins, like cranberries or toasted nuts, just before serving.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

Sometimes I use a wild rice blend to shorten the cooking time or add more color. If I want to make it more festive, I stir in dried cranberries and chopped toasted pecans. For a heartier version, I add sautéed mushrooms or chickpeas. Swapping in vegetable broth keeps it vegetarian, but chicken broth adds extra depth when I’m serving it with meat.

Storage/Reheating

I store leftover pilaf in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet with a splash of broth or water to keep it moist. It also reheats well in the microwave. I don’t recommend freezing it since wild rice can become a bit mushy after thawing.

FAQs

Is wild rice the same as regular rice?

Not quite. Wild rice is actually a seed, not a true rice, and it has a firmer texture and nuttier flavor. I find it holds up better in pilaf than white rice.

Can I make this recipe vegan?

Yes, I just use olive oil instead of butter and vegetable broth instead of chicken broth. It’s naturally dairy- and gluten-free.

Why does wild rice take so long to cook?

Wild rice has a tougher outer shell than regular rice, so it takes longer to absorb water and soften. I make sure to simmer it gently and give it time to get tender.

Can I make wild rice pilaf ahead of time?

Absolutely. I often make it a day in advance, store it in the fridge, and reheat it when ready to serve. The flavors even deepen over time.

What goes well with wild rice pilaf?

I like serving it with roasted chicken, turkey,  or even grilled vegetables. It also makes a lovely base for grain bowls with roasted squash or sweet potatoes.

Conclusion

Wild rice pilaf is one of those dishes I keep coming back to—it’s simple, flavorful, and endlessly customizable. Whether I’m serving it for a holiday meal or making a cozy side for a weeknight dinner, it always adds warmth and texture to the table.

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