Ingredients
- 1 cup wild rice, rinsed
- 2 ½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup dried cranberries
- ¼ cup slivered almonds, toasted
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon orange zest
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the wild rice:
In a medium saucepan, bring the vegetable broth (or water) to a boil. Stir in the rinsed wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and most of the liquid is absorbed. Remove from heat and fluff with a fork.
- Sauté the aromatics:
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes until softened and fragrant.
- Mix in cranberries and herbs:
Stir in the dried cranberries, fresh thyme, and orange zest. Cook for another 2-3 minutes, allowing the cranberries to plump up slightly. Season with salt and pepper to taste.
- Combine:
Once the rice is cooked, gently fold the rice into the cranberry mixture. Add the toasted almonds and stir until well combined. Adjust seasoning if needed.
- Serve:
Transfer the pilaf to a serving dish and sprinkle with fresh parsley for garnish if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: side dish
