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.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
- 1 cup wild rice
- 1 cup brown rice
- 1 small shallot diced
- 4 cups chicken stock (can use vegetable to make this vegetarian)
- 1/2 cup dried cranberries
- 1 bay leaf dried
- 8 sprigs fresh thyme
- pinch dried parsley
- 2 tablespoons Extra Virgin Olive Oil or grapeseed oil
- sea salt and fresh cracked pepper to taste
Ingredients
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Instructions
- 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.
- 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.
- Then add the hot stock, dried cranberries, bay leaf, thyme, parsley and sea salt and fresh cracked pepper.
- 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.
- This can be served warm or hot. Happy cooking! Xo Liz
Recipe Notes
Fresh chopped parsley is a nice garnish for this colorful dish.
