Mushroom & Cranberry Wild Rice Pilaf

Treasured across the northern woodlands, wild rice lends nutty depth to this American pilaf. Cremini mushrooms and tart cranberries simmer in one pot with thyme-scented broth for a cozy dinner bowl.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 380 cal
• 11g protein
• 54g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 cups wild rice blend
• 3 1/2 cups vegetable or chicken broth
• 12 oz cremini mushrooms, sliced
• 1 cup fresh cranberries
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 1/2 tsp fresh thyme leaves
• 1 bay leaf
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup fresh parsley, chopped
• 1 Tbsp apple cider vinegar

Instructions

1. 1Rinse the wild rice blend under cold water until the water runs clearer. Set aside to drain while you prep the aromatics.
2. 2In a large heavy pot or Dutch oven, heat the olive oil and half the butter over medium heat. Add the diced onion and celery and cook 5 to 6 minutes until softened and translucent.
3. 3Add the sliced mushrooms and salt. Cook, stirring occasionally, 7 to 8 minutes until the mushrooms release their liquid and begin to brown deeply at the edges.
4. 4Stir in the minced garlic and thyme and cook 30 seconds until fragrant. Add the drained wild rice and toast it in the pan for 1 minute, coating every grain.
5. 5Pour in the broth, add the bay leaf, remaining salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 40 to 45 minutes until the rice is tender and most liquid is absorbed.
6. 6In the last 8 minutes of cooking, fold the fresh cranberries into the pot so they warm through, soften slightly, and burst in places without turning to jam.
7. 7Remove the pot from heat, discard the bay leaf, and let the pilaf stand covered for 5 minutes. Fluff with a fork and stir in the remaining butter and apple cider vinegar.
8. 8Fold in most of the toasted pecans and chopped parsley. Taste and adjust seasoning if needed.
9. 9Spoon into warm bowls, top with the remaining pecans and parsley, and serve as a hearty vegetarian main or alongside roasted protein.