Wild Rice Vegetable Pilaf
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
Wild rice, which is not technically a rice at all, has a toasty, nutty, earthy flavor that makes for a flavorful base to a versatile pilaf.
  • 1-2 Tbsp. cooking oil (olive, canola, etc.)
  • 2-3 cups vegetables, processed for sautéing (e.g. diced onion, celery, celeriac, carrots, squash, peppers; sliced mushrooms; chopped or shredded greens) In this case, I used diced onion, celery, celeriac, and poblano peppers and roughly chopped kale
  • 1 cup wild rice, rinsed and drained
  • 2 cups chicken, vegetable, and/or beef stock (or water, in a pinch)
  • ¼ cup dried cranberries, golden raisins, and/or currants
  • 1 tsp. salt, plus more to taste
  1. Cook the vegetables: In a large skillet, heat the cooking oil over medium-high heat. Add the vegetables, starting with heartier, longer-cooking vegetables and moving on to more delicate, quick-cooking ones, and sauté until they’re mostly tender.
  2. Add and cook rice: Add rice and stock, and add 1 tsp. salt. Bring to a boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30-60 minutes (depending largely on the rice). Stir in dried fruit and cook uncovered for another 5 minutes. Season with salt as needed and serve.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/wild-rice-vegetable-pilaf/