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Thanksgiving Wild Rice Pilaf

Thanksgiving Wild Rice Pilaf Packed with Flavorful Goodness

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A delicious Thanksgiving Wild Rice Pilaf with cranberries and fresh herbs, perfect as a vegan and gluten-free side dish for your holiday feast.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pilaf
  • 1 cup Wild Rice Blend Provides a chewy texture and earthy flavor; brown rice works as a faster alternative.
  • 1 medium Leek Addes mild onion flavor; rinse well.
  • 1 cup Bell Pepper Any color or substitute with diced zucchini.
  • 1 medium Carrot Natural sweetness and crunch; substitute with grated zucchini.
  • 1/2 cup Vegan White Wine For depth of flavor; use vegetable broth for non-alcoholic option.
  • 1 cup Dried Cranberries Provides sweetness; substitute with raisins or chopped dried apricots.
  • 3 cups Low Sodium Vegetable Stock Infuses flavor; water can be used if stock isn’t available.
  • 2 leaves Bay Leaves Imparts aromatic flavors.
  • 1 teaspoon Dried Rosemary Aromatic flavor; Italian seasoning can be used as a substitute.
  • 1 teaspoon Dried Sage Aromatic flavor.
  • 1 teaspoon Dried Thyme Aromatic flavor.
  • 1 teaspoon Dried Oregano Aromatic flavor.
  • 1 teaspoon Red Pepper Flakes Adds heat; adjust or omit for milder flavor.
  • 2 tablespoons Olive Oil or Water Used for sautéing; any cooking oil of your choice can be used.

Equipment

  • Deep skillet
  • Lid

Method
 

Cooking Instructions
  1. Preheat a deep skillet or heavy pot over medium-low heat. Once hot, add 2 tablespoons of olive oil or water, then stir in chopped leek. Sauté for about 5 minutes, until translucent.
  2. Add grated carrot, thyme, oregano, sage, rosemary, and red pepper flakes. Toast for 2-3 minutes.
  3. Stir in 1 cup of wild rice blend and diced bell pepper, with half of the dried cranberries. Pour in ½ cup of vegan white wine and simmer for 5 minutes.
  4. Pour in 3 cups of low-sodium vegetable stock and season with salt and pepper. Bring to a gentle simmer, cover, reduce heat to low, and cook undisturbed for 50 minutes.
  5. After cooking, let sit covered for 10-15 minutes to allow rice to finish cooking and steam.
  6. Remove lid, discard bay leaves and herb stems. Fluff rice pilaf with a fork, mixing in remaining cranberries and fresh herbs.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 40gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

Rinse rice well to remove grit; avoid lifting the lid while cooking for perfect texture; taste and adjust seasoning as needed.

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