Description

This Thanksgiving Wild Rice Pilaf is nutty, colorful, and packed with flavor, making it a perfect side dish for your holiday table. With dried cranberries, fresh herbs, and sautéed vegetables, it’s both festive and wholesome. The combination of chewy wild rice and tender veggies creates a hearty dish that pairs beautifully with roasted turkey, chicken, or ham. It’s a naturally gluten-free and vegetarian option that adds vibrant color and seasonal flavor to your Thanksgiving spread.

Ingredients

Scale

1 cup wild rice blend, rinsed
3 cups vegetable or chicken broth
2 tbsp olive oil or butter
1 small onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1/2 cup dried cranberries
1/4 cup toasted pecans or walnuts (optional)
2 tbsp fresh parsley, chopped
1 tsp thyme leaves

Salt and pepper to taste

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Instructions

Cook wild rice blend in broth according to package instructions (about 40–45 minutes). Fluff with a fork.
In a large skillet, heat olive oil and sauté onion, carrots, and celery until tender.
Stir in cooked rice, cranberries, nuts (if using), parsley, and thyme.
Season with salt and pepper to taste.

Transfer to a serving bowl and garnish with extra herbs before serving.

Notes

For extra flavor, cook rice in half broth and half apple cider

Swap cranberries for dried cherries or apricots for a different twist

This pilaf can be made ahead and reheated just before serving