Wild Rice and Cranberry Pilaf
A great wild rice side dish for any meal.
Servings 8 servings
Calories 268kcal
Ingredients
- 3 Tbsp butter
- 1/2 onion chopped
- 4 cups chicken broth
- 1 cup wild rice
- 1 cup brown rice
- 1/3 cup dried cranberries use low to no sugar
- 1 bay leaf
- 1/4 tsp ground thyme
- 1/2 tsp sea salt
- pinch pepper
- 1/2 cup walnuts or pecans
- 1/3 cup fresh parsley finely chopped
Instructions
- In a 3+ quart saucepan, melt butter and saute onions until softened. Add the 2 cups of rice and stir until well combined.
- Add in the seasonings, bay leaf, and cranberries as well as the chicken broth, heat until simmering.
- Cover and simmer over low heat for 35 minutes or until no liquid remains, or you can pour it into a 2-quart casserole dish (covered) and bake for 45-60 minutes (in a 375-degree oven) or until liquid is absorbed.
- Once finished cooking, remove the bay leaf, add the chopped parsley and nuts, stirring to combine.
Notes
It would be best to use a homemade chicken broth to infuse this dish with as many nutrients as possible, but you may need to adjust salt and pepper accordingly, based on the flavor of your own broth.
It’s also best to soak the rice overnight in warm water so as to reduce the phytic acid and therefore increase the number of nutrients we are able to absorb. If you soak the rice, strain prior to adding to the sautéed onion and reduce the broth by one cup.