Description
Thanksgiving Recipes: Wild Rice Pilaf with Cranberries is a vibrant and flavorful dish that captures the essence of holiday gatherings. This delightful pilaf features nutty wild rice paired with sweet-tart cranberries, crunchy toasted almonds, and aromatic vegetables, making it a perfect centerpiece for your festive table. Easy to prepare and visually stunning, this dish is sure to impress guests and create cherished memories.
Ingredients
Scale
- 1 cup wild rice
- 1 cup low-sodium vegetable broth
- 1 medium onion, finely chopped
- 1 stalk celery, diced
- 1/2 cup unsweetened dried cranberries
- 1/4 cup slivered almonds, toasted
- 2 tbsp olive oil
- Fresh parsley, for garnish
- Salt and pepper, to taste
Instructions
- Rinse the wild rice under cold water until the water runs clear. Soak in water for about an hour.
- In a large skillet, heat olive oil over medium heat. Saut? the chopped onion and diced celery until softened (about 5 minutes).
- Add the soaked rice and vegetable broth to the skillet. Bring to a boil, cover, and reduce heat to low. Simmer for 45 minutes or until most liquid is absorbed and the rice is tender.
- Stir in dried cranberries and toasted almonds. Cook uncovered on low heat for an additional 5 minutes.
- Season with salt and pepper, then garnish with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Saut?ing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 6g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg