This wild rice pilaf recipe is adapted from Williams Sonoma’s recipe.

I love their method from start to finish, it is pretty foolproof if you follow along. In a nutshell, you start by sautéing the shallots in a casserole dish on the stovetop, fast forward a few steps, and the casserole dish is transferred to the oven where the magic happens. I foresee this dish on my holiday table this year!

You will notice that the WS version includes pecans, however, I do not use nuts in my recipes. Wild rice has a chewy texture, if that isn’t your thing, feel free to use only brown rice.

 

 

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Wild Rice Pilaf with Cranberries
Nutty wild rice meets tart cranberries for your new favorite pilaf.
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees F. You will need a 2 or 3 Qt casserole dish. In a separate pot, bring the chicken stock to a boil.
  2. Preheat the casserole dish on the stove, add olive oil and sautè the shallots for about 2 minutes, then add the rice and toss the grains to coat each piece with olive oil, about 4 minutes.
  3. Then add the hot stock, dried cranberries, bay leaf, thyme, parsley and sea salt and fresh cracked pepper.
  4. Bring to a simmer, stir then cover and bake in the oven until all of the liquid is absorbed by the rice about 40-50 minutes.
  5. This can be served warm or hot. Happy cooking! Xo Liz
Recipe Notes

Fresh chopped parsley is a nice garnish for this colorful dish.