Wild Rice Pilaf Recipe with Herbs and Nuts

A Pot Full of Goodness

I love making this wild rice pilaf. It feels like painting with food. You get dark rice, bright orange carrots, and green parsley.

It all comes together in one pot. That makes cleanup easy. I appreciate that on a busy weeknight. Doesn’t that smell amazing while it cooks?

A Little Story for You

I first made this for a family picnic. My grandson saw the cranberries and said it looked fancy. He ate two big helpings.

I still laugh at that. It is not fancy at all. It is just simple, good food made with love. That is why this matters. Food shared with people you love tastes the best.

Why the Lid Stays On

Here is the most important step. Do not peek under the lid! I know it is tempting. The steam needs to stay inside the pot.

That steam is what cooks the rice perfectly. If you let it out, the rice can get crunchy. Trust the pot. Let it do its work. What is the hardest part of a recipe for you to follow?

The Big Finish

After the rice rests, you get to fluff it. Use a fork and be gentle. Then stir in the parsley, cranberries, and pecans.

The colors just pop. You get a little sweet, a little crunch, and a lot of flavor. Fun fact: Wild rice is actually a grass seed, not a type of rice!

Making It Your Own

This recipe is like a friendly suggestion. You can change it. Try using dried cherries instead of cranberries. Use walnuts if you like them more than pecans.

Cooking should be fun, not scary. That is why this matters. When you make a recipe your own, it becomes a part of your family’s story. What is your favorite add-in for rice?

Your Turn in the Kitchen

Now it is your turn. This pilaf is wonderful with a roasted chicken. It is also great all by itself.

I would love to hear about your cooking adventure. Did your family like it? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	3 Tablespoons
Onion	1 medium	chopped
Carrot	1 large	diced
Garlic	3 cloves	minced
Kosher salt	1 teaspoon
Black pepper	1/2 teaspoon	freshly ground
Long-grain wild rice blend	2 cups
Low-sodium chicken broth	3 3/4 cups	or vegetable broth
Chicken better than bouillon base	1 1/2 teaspoons
Fresh parsley	1/2 cup	chopped
Dried Craisins	1 cup	or dried cherries
Pecans	1 cup	toasted and chopped

Wild Rice Pilaf: A Cozy Kitchen Story

I have always loved the smell of onions cooking in butter. It makes the whole house feel like a home. This wild rice pilaf is one of my favorite recipes for a chilly day. It is full of good things like crunchy pecans and sweet little craisins.

My grandson calls it “confetti rice” because of all the colorful bits. I still laugh at that. Making it is simple, but you have to follow the steps. Here is how I do it in my own kitchen.

• Step 1: Grab a nice, medium-sized pot. Melt your butter over a medium heat. Listen for that gentle sizzle. Now, add your chopped onion and diced carrot. We cook them for about five minutes. Stir them often so they get soft and sweet.
• Step 2: Next, stir in the minced garlic. Oh, doesn’t that smell amazing? You only need to cook it for about 30 seconds. You just want to smell its wonderful flavor. Then, pour in the wild rice blend. Add the salt and pepper, too. Give it all a good stir.
• Step 3: Now, pour in the chicken broth. Add that little spoonful of bouillon base, too. Turn the heat up until it all comes to a boil. Once it is bubbling, give it one more stir. Then, put the lid on tight. (Here is my hard-learned tip: Do not ever peek under that lid while it cooks!).
• Step 4: Reduce the heat to a low simmer. Let the pot do its magic for 40 to 45 minutes. The rice will soak up all that tasty broth. After the time is up, turn off the heat. Let the pot sit, with the lid on, for 10 more minutes. This step makes the rice perfectly fluffy.
• Step 5: Now for the fun part! Take off the lid. Use a fork to fluff the rice gently. See all those separate, beautiful grains? Finally, stir in the fresh parsley, craisins, and toasted pecans. The colors are so cheerful. What is your favorite “confetti” ingredient to add to rice? Share below!

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Side Dish

Three Tasty Twists on This Pilaf

This recipe is like a good friend. It is wonderful just as it is. But it is also happy to change its clothes for a special occasion. Here are a few ways to make it new again. I think you will like them.

• Savory Sage & Sausage: Brown some crumbled sausage with the onions. Use sage instead of parsley. It feels so warm and festive.
• Sunshine Citrus: Stir in the zest of one orange with the pecans. It adds a bright, sunny little kick. So refreshing!
• Apple & Toasted Almond: Swap the craisins for dried apples. Use toasted almonds instead of pecans. It tastes like a cozy fall day.

Which one would you try first? Comment below!

Serving Your Beautiful Pilaf

I love serving this pilaf in my big white bowl. It makes all the colors pop. This dish is a perfect partner for a simple roasted chicken. It also loves to sit next to a piece of pan-seared fish. For a pretty plate, add a little extra sprinkle of parsley on top.

What should you drink with it? A chilled glass of crisp white wine is lovely for the grown-ups. For a special treat for everyone, try sparkling apple cider. Its sweet fizz is a happy match for the savory rice. Which would you choose tonight?

Keeping Your Pilaf Perfect

This pilaf keeps beautifully in the fridge. Just let it cool completely first. Then pop it in a sealed container. It will stay fresh for about four days.

You can also freeze it for a later meal. I use freezer bags and press out all the air. It’s like a little gift for your future self. This makes busy weeknights so much easier.

Reheating is simple. Add a splash of broth to a saucepan with the pilaf. Warm it gently over low heat, stirring now and then. I once used the microwave and it dried out.

Batch cooking this recipe saves you time and stress. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pilaf Problems

Is your rice a bit wet after cooking? Just let it rest with the lid off. The steam will escape and dry it out. This makes the texture just right.

Do your nuts taste bland? Toasting them makes all the difference. I remember when I learned this trick. It brings out their warm, rich flavor.

Is the pilaf sticking to the pot? You might have the heat too high. A gentle simmer is the secret. This prevents burning on the bottom.

Getting the texture right builds your cooking confidence. Small fixes create big, wonderful flavors in your food. Which of these problems have you run into before?

Your Pilaf Questions Answered

Q: Is this recipe gluten-free?
A: Yes, if you use a gluten-free broth and bouillon. Always check the labels.

Q: Can I make it ahead?
A: Absolutely. Make it the day before and reheat it. It tastes just as good.

Q: What can I use instead of pecans?
A: Toasted almonds or walnuts work wonderfully. Use what you love.

Q: Can I double the recipe?
A: You can. Just use a bigger pot so everything fits.

Q: Are the dried fruit and nuts optional?
A: They are, but they add a lovely sweet crunch. *Fun fact: Wild rice is actually a grass seed, not a grain!* Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many good memories for me. Cooking for people is a way to show you care.

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Grace Ellington.