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Wild Rice Pilaf

Delicious Wild Rice Pilaf with Cranberries for Your Table

Enjoy a fragrant Wild Rice Pilaf with cranberries, a perfect vegan side for Thanksgiving gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegan
Calories: 358
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Wild Rice Blend Can be substituted with brown rice for a different flavor profile.
  • 2 cups Low Sodium Vegetable Stock Or water for cooking.
For the Vegetables
  • 1 small Leek Rinse well to remove any sand.
  • 1 cup Bell Pepper Any variety (red, yellow, or green) works beautifully.
  • 1 medium Carrot Grated for natural sweetness.
For the Flavor
  • 1/2 cup Vegan White Wine Can substitute with vegetable broth.
  • 1 cup Dried Cranberries Extra cranberries can be used for garnish.
  • 2 each Bay Leaves
  • 1 teaspoon Rosemary Fresh or dried.
  • 1 teaspoon Sage Fresh or dried.
  • 1 teaspoon Thyme Fresh or dried.
  • 1 teaspoon Oregano Fresh or dried.
  • 1/4 teaspoon Red Pepper Flakes Adjust to taste.
For Cooking
  • 1 tablespoon Water or Olive Oil Used for sautéing leeks.

Equipment

  • Large deep skillet

Method
 

Step-by-Step Instructions
  1. Preheat a large deep skillet over medium-low heat. Rinse and chop the leek, then sauté it in a splash of water or olive oil with a pinch of salt until translucent, about 5 minutes.
  2. Grate the carrot and chop the bell pepper. Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves, and red pepper flakes. Toast for 2-3 minutes.
  3. Add the chopped bell pepper and dried cranberries to the skillet. Pour in the vegan white wine and bring to a simmer, reducing by half in about 3-5 minutes.
  4. Add the vegetable stock, cover tightly, reduce heat to low, and cook undisturbed for 50 minutes.
  5. Turn off the heat, keep the lid on, and let sit for an additional 10-15 minutes.
  6. Remove the lid, discard bay leaves and any woody herb stems. Fluff the pilaf gently with a fork, garnish with extra cranberries and fresh herbs.

Nutrition

Serving: 1cupCalories: 358kcalCarbohydrates: 72gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 340mgPotassium: 300mgFiber: 6gSugar: 10gVitamin A: 11000IUVitamin C: 15mgCalcium: 45mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat with a splash of vegetable broth.

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