Mushroom Cranberry Wild Rice Pilaf

Wild rice, a North American grain long linked to the Great Lakes, anchors this cozy one-pan pilaf. Fresh cranberries and seared cremini mushrooms add tart pop and earthy depth with sage and toasted pecans.

Serves 4 · 15 min prep · 55 min cook

Estimate for one serving

• 390 cal
• 11g protein
• 58g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 cups wild rice blend
• 1.5 cups fresh cranberries
• 12 oz cremini mushrooms
• 1 medium yellow onion
• 2 celery stalks
• 3 garlic cloves
• 3.5 cups vegetable broth
• 3 tbsp olive oil
• 1 tbsp butter
• 8 fresh sage leaves
• 1/4 cup fresh parsley
• 1/2 cup toasted pecans
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 small apple

Instructions

1. 1Rinse the wild rice blend under cold water until the water runs clearer, then drain well. Dice the onion and celery, mince the garlic, and slice the mushrooms into even pieces so they cook uniformly.
2. 2Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add the onion and celery with salt and cook, stirring, until softened and translucent, about 5 minutes.
3. 3Add the mushrooms in a single layer as much as possible and let them sear without stirring for 3 to 4 minutes so they brown. Stir and continue cooking until they release their liquid and turn golden, another 5 minutes.
4. 4Stir in the garlic, chopped sage, and dried thyme and cook just until fragrant, about 45 seconds. Add the drained wild rice blend and toast it in the pan for 1 to 2 minutes, coating the grains in the aromatic oil.
5. 5Pour in the vegetable broth, season with remaining salt and black pepper, and bring to a boil. Reduce heat to low, cover tightly, and simmer until the rice is tender and most of the liquid is absorbed, 40 to 45 minutes.
6. 6While the rice cooks, finely dice the apple and roughly chop the parsley and toasted pecans. Keep the cranberries whole so they pop gently later.
7. 7When the rice is nearly done, fold in the fresh cranberries and diced apple. Cover again and cook 5 more minutes so the cranberries soften and burst lightly without turning to jam, releasing bright color into the pilaf.
8. 8Remove from heat and let the pilaf stand covered for 5 minutes. Fluff with a fork, then fold in the parsley and pecans. Taste and adjust seasoning.
9. 9Serve hot as a hearty vegetarian main, mounding it into bowls so the ruby cranberries and toasted pecans show on top.