Description
Thanksgiving at our house always feels like a warm hug, full of laughter, family, and, of course, incredible food. For years, I stuck to the same traditional sides. Then, a few Thanksgivings ago, I decided to shake things up.
Ingredients
- Wild Rice Blend: 1 cup
- Chicken or Vegetable Broth: 3 cups
- Olive Oil: 1 tbsp
- Yellow Onion (diced): 1 small
- Celery (diced): 2 stalks
- Dried Cranberries: 1/2 cup
- Pecans (chopped): 1/2 cup
- Fresh Parsley (chopped): 1/4 cup
- Orange Zest: 1 tsp
- Salt: 1/2 tsp
- Black Pepper: 1/4 tsp
Instructions
1. 1. Rinse the wild rice blend thoroughly under cold water.
2. 2. Heat olive oil in a large pot or Dutch oven over medium heat.
3. 3. Add diced onion and celery. Sauté until softened, about 5-7 minutes.
4. 4. Stir in the rinsed wild rice blend. Cook for 2 minutes, allowing it to toast slightly.
5. 5. Pour in the chicken or vegetable broth. Bring the mixture to a boil.
6. 6. Reduce heat to low, cover the pot, and simmer for 45-50 minutes. The wild rice should be tender.
7. 7. Remove from heat. Keep it covered for 10 minutes to allow residual steam to finish cooking the wild rice.
8. 8. Fluff the Thanksgiving Wild Rice Pilaf with Tangy Cranberries with a fork.
9. 9. Gently fold in the dried cranberries, chopped pecans, fresh parsley, and orange zest.
10. 10. Season with salt and pepper to taste. Serve your delicious Thanksgiving Wild Rice Pilaf with Tangy Cranberries warm.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Sautéing, Simmering
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thanksgiving, Wild Rice, Pilaf, Cranberries, Side Dish, Holiday, Vegetarian, Easy, Comfort Food, Nourishing, Festive, Pecans, Orange Zest