Cranberry-Almond Wild Rice Pilaf

Cranberry-Almond Wild Rice Pilaf

Elevate your holiday table! This Cranberry-Almond Wild Rice Pilaf is a stunning side dish with a beautiful blend of chewy wild rice, tart cranberries, and crunchy almonds. A crowd-pleaser!

Yields: 6 - 8 servings |  Prep Time: 10 minutes  |  Cook Time: 45 minutes

What You'll Need

  • 1 cup wild rice blend, rinsed
  • 4 cups vegetable or chicken broth
  • 2 tbsp butter or olive oil
  • ½ cup dried cranberries
  • ½ cup sliced California almonds, toasted
  • ¼ cup fresh parsley, chopped
  • Zest of one orange
  • Salt and pepper to taste

Putting It Together

  1. In a medium pot, combine the rinsed wild rice and broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork.
  2. While the rice cooks, toast the sliced almonds in a dry skillet over medium heat for about 5 minutes until golden. Set aside.
  3. In a separate skillet, melt the butter or heat the olive oil.
  4. Add the cooked wild rice, dried cranberries, and orange zest to the skillet. Stir to combine and heat through for about 5 minutes.
  5. Remove from heat and stir in the toasted almonds and chopped parsley. Season with salt and pepper to taste. Serve warm.