Cranberry Wild Rice Pilaf

Thanksgiving cranberry wild rice pilaf. 1 Pot, Easy, healthy + gluten free!

Course Side Dish

Cuisine Italian

Keyword rice pilaf, Thanksgiving, vegan recipes

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 368kcal

Heat up a large deep skillet or pot over medium low flame. Add the olive oil ( or a splash of water ) and the chopped onion. Sautee with a pinch of sea salt until translucent.
Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves and red pepper flakes. Add the wild rice mix and mix well to combine. Allow it to toast together with the aromatics for a couple of minute.
Add in the chopped bell pepper and 1 cup of the cranberries. Pour in the vegetable stock or water, stir and taste for seasonings. Add more sea salt to your taste.
Bring the pilaf to a simmer, cover with a tight lid and cook on low flame for 50 minutes.
Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
Serve warm or cold garnished with the remaining cranberries and fresh herbs.

What is the difference between wild rice and rice pilaf? The only difference is the cooking method. Wild rice is often boiled without seasoning. Rice pilaf has the rice sauteed in spices or herbs and oil, before simmering slowly until softened.
Can I make my own wild rice mix? To make your own mix, simply combine equal parts brown basmati grains and long black rice.
Is there a substitute for the white wine? Yes, simply swap out some lemon juice or veggie stock in its place.