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Thanksgiving Wild Rice Pilaf

Thanksgiving Wild Rice Pilaf with Sweet Cranberries & Herbs

This Thanksgiving Wild Rice Pilaf is a vibrant and healthy side dish, featuring nutty wild rice, sweet cranberries, and fragrant herbs.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pilaf
  • 1 cup Wild Rice Blend The foundation of this Thanksgiving Wild Rice Pilaf provides a chewy, nutty texture.
  • 1 medium Leek Adds a mild onion flavor; ensure it’s cleaned.
  • 1 medium Bell Pepper Enhances color and sweetness; any color is fine.
  • 1 medium Carrot Brings natural sweetness; grate for quicker integration.
  • 1/2 cup Vegan White Wine Introduces acidity; substitute with vegetable stock if needed.
  • 1 cup Dried Cranberries Provides sweet-tart bursts; consider unsweetened.
  • 2 cups Low Sodium Vegetable Stock or Water The key cooking liquid.
  • 2 leaves Bay Leaves Remove after cooking.
  • 1 tbsp Fresh Herbs (Rosemary) Substitute with dried if needed.
  • 1 tbsp Fresh Herbs (Sage) Substitute with dried if needed.
  • 1 tbsp Fresh Herbs (Thyme) Substitute with dried if needed.
  • 1 tbsp Fresh Herbs (Oregano) Substitute with dried if needed.
  • 1/4 tsp Red Pepper Flakes Optional for heat; adjust to taste.
  • 2 tbsp Olive Oil Prevents sticking during sautéing.
Optional Garnishes
  • 1/4 cup Fresh Herbs Additional fresh herbs for garnish.
  • 1/2 cup Extra Dried Cranberries For added sweetness.

Equipment

  • Large Skillet

Method
 

Cooking Instructions
  1. Preheat a large skillet over medium-low heat for about 2 minutes. Add a splash of water or a drizzle of olive oil, then sauté the leeks with a pinch of sea salt for 5–7 minutes.
  2. Mix in the grated carrot along with the fresh herbs and red pepper flakes (if using). Sauté for another 3–4 minutes.
  3. Stir in the wild rice blend and toast it for about 2–3 minutes.
  4. Add the bell pepper and half of the cranberries. Pour in the vegan white wine and let it simmer for 3–5 minutes.
  5. Pour in the low sodium vegetable stock or water, adjust seasoning, and let it simmer for 2 minutes.
  6. Cover the skillet, reduce heat to low, and cook for 50 minutes.
  7. After 50 minutes, turn off the heat and let it rest, covered, for an additional 10–15 minutes. Fluff with a fork.
  8. Serve warm or at room temperature, garnished with remaining cranberries and fresh herbs.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 36gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 400mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1.5mg

Notes

Ensure leeks are washed thoroughly before use. Toasting the wild rice enhances flavor. Adjust seasoning based on taste and let the pilaf rest for the best texture.

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