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–+ servings
Wild Rice Pilaf Recipe

Delicious Wild Rice Pilaf Recipe for a Cozy Thanksgiving

This Wild Rice Pilaf recipe features vibrant flavors, perfect for Thanksgiving and healthy eating.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pilaf
  • 1 cup Wild Rice Blend Can substitute with brown rice
  • 1 small Leek Wash well, can substitute with shallots
  • 1 medium Bell Pepper Any color, diced zucchini can replace it
  • 1 medium Carrot Can substitute with parsnip
  • 1 cup Vegan White Wine For non-alcoholic, substitute with vegetable broth
  • 1/2 cup Dried Cranberries Raisins can be used if less sweetness is preferred
  • 2 cups Low Sodium Vegetable Stock or Water
  • 2 leaves Bay Leaves
  • 1 teaspoon Rosemary Fresh or dried
  • 1 teaspoon Sage Fresh or dried
  • 1 teaspoon Thyme Fresh or dried
  • 1 teaspoon Oregano Fresh or dried
  • 1/2 teaspoon Red Pepper Flakes Adjust to taste
  • 2 tablespoons Olive Oil or Water Olive oil for richness, water to lower fat

Equipment

  • Skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat a deep skillet or pot over medium-low heat. Add a drizzle of olive oil or a splash of water, then toss in the chopped leeks with a pinch of salt. Sauté them for about 5–7 minutes until they become translucent and aromatic.
  2. Stir in the grated carrot along with the dried herbs and red pepper flakes. Toast the wild rice blend in the skillet for an additional 2–3 minutes to develop nuttiness.
  3. Incorporate the chopped bell pepper and half of the dried cranberries into the mixture. Pour in the vegan white wine and let it simmer for about 5 minutes.
  4. Add your vegetable stock or water and stir gently. Bring to a simmer, cover, and reduce the heat to low. Cook for 50 minutes undisturbed.
  5. Once cooked, turn off the heat and let the pilaf sit covered for an additional 10–15 minutes to allow the rice to fluff.
  6. Remove bay leaves and woody herb sprigs. Fluff the rice gently with a fork and serve warm or at room temperature garnished with remaining cranberries and fresh herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 220mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Wash leeks thoroughly to remove any grit. A tight lid is essential while cooking to retain moisture. Adjust seasoning before serving for best flavor. Store leftovers in an airtight container in the fridge for 4 days or freeze for 3 months.

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