Wild Rice Pilaf

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Wild rice pilaf is a tasty and healthy side dish you can make at home. This recipe combines wild rice, veggies, nuts, and dried fruit for a dish packed with flavors and textures. It’s easy to make and goes well with many meals.

You’ll love how this pilaf looks and tastes. The mix of wild and brown rice gives it a nice nutty flavor. Add in some crunchy celery, sweet carrots, and tangy cranberries, and you’ve got a dish that’s sure to be a hit. It’s perfect for family dinners or when you have guests over.

Exact Ingredients List

Here’s what you’ll need to make this tasty wild rice pilaf:

• 1 1/2 cups wild rice blend
• 3 cups vegetable broth (or chicken broth if you prefer)
• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 3 celery stalks, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed

For extra flavor and crunch, you can add:

• 1/2 cup dried cranberries
• 1/4 cup slivered almonds or chopped pecans
• 2 green onions, thinly sliced
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

These ingredients will make 4 servings. You’ll love how the flavors come together! The cranberries add a nice sweetness, while the nuts give a satisfying crunch.

Remember, you can adjust the amounts to suit your taste. Feel free to add more veggies or swap ingredients based on what you have in your kitchen.

Instructions

Rinse 1 1/2 cups of wild rice blend in a fine mesh strainer. This removes extra starch.

Bring 3 cups of vegetable broth to a boil in a medium saucepan. Add the rice, lower the heat, and cover. Let it simmer for 40-50 minutes until tender.

While the rice cooks, chop your veggies. You’ll need 1 onion, 3 celery stalks, 1 carrot, and 3 garlic cloves.

Heat 2 tablespoons of oil or butter in a large skillet. Add the onion, celery, and carrot. Cook for 5-7 minutes until soft.

Stir in the garlic, 1/2 teaspoon each of dried thyme and rosemary. Cook for 1 minute.

Fluff the cooked rice with a fork. Add it to the skillet with the veggies.

Mix in 1/2 cup dried cranberries, 1/4 cup nuts, and 2 sliced green onions. Heat everything through.

Add salt and pepper to your taste. Transfer to a serving dish and top with 2 tablespoons of fresh parsley.

Your wild rice pilaf is ready to enjoy! It’s great as a side dish or light meal.

Possible Substitutes List

Can’t find wild rice for your pilaf? No worries! You’ve got plenty of tasty options to try. Here’s a list of grains you can use instead:

• Brown rice: It’s nutty and chewy, perfect for a hearty pilaf.
• Quinoa: This protein-packed seed cooks up fluffy and light.
• Barley: It has a nice bite and soaks up flavors well.
• Farro: This ancient grain adds a delightful nuttiness.

For a twist, you might want to try these less common substitutes:

• Black rice: It’s rich in antioxidants and has a unique flavor.
• Bulgur wheat: Quick-cooking and great for absorbing broth.
• Whole wheat couscous: Tiny pasta that’s ready in minutes.

Remember to adjust cooking times and liquid amounts when using these substitutes. Each grain has its own needs. You might need to add more broth or cook longer for some options.

Want to keep the wild rice look? Mix your substitute with a bit of black or brown rice. This trick gives you that speckled appearance wild rice is known for.

Feel free to play around with these options. You might discover a new favorite!

How To Make It Diabetes-Friendly

Wild rice pilaf can be a great option for people with diabetes. Here are some tips to make this dish even more diabetes-friendly:

Use less rice. Try cutting the amount of wild rice blend to 1 cup instead of 1 1/2 cups. This will lower the carb count per serving.

Add more veggies. Double the amount of celery and carrots. You can also add other low-carb veggies like bell peppers or zucchini.

Skip the dried cranberries. These are high in sugar. If you want some sweetness, use a small amount of fresh berries instead.

Go easy on the nuts. While nuts are healthy, they’re high in calories. Use just 2 tablespoons instead of 1/4 cup.

Choose olive oil over butter. This swap gives you heart-healthy fats.

Watch your portion size. Stick to about 1/2 cup of the finished pilaf per serving.

Pair it with lean protein. Serve your pilaf with grilled chicken or fish to balance your meal.

By making these small changes, you can enjoy this tasty dish while keeping your blood sugar in check. Remember to test your blood sugar after trying new foods to see how they affect you.

Tips, Tricks & Storing

Want to save time? Chop all your veggies ahead and keep them in the fridge. This can cut your prep time in half!

For extra flavor, try toasting the nuts before adding them to the pilaf. Just heat them in a dry pan for a few minutes until they smell good.

Don’t have dried cranberries? No problem! You can use raisins or chopped dried apricots instead.

To store your pilaf, let it cool down first. Then put it in an airtight container. It will stay good in the fridge for up to 4 days.

You can also freeze your pilaf for later. Just put it in a freezer-safe container and it will last up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight.

To reheat, you can use the microwave or stovetop. If it seems dry, add a splash of water or broth to bring back moisture.

Remember, wild rice pilaf is very flexible. Feel free to swap out veggies or add your own favorites. It’s a great way to use up leftovers in your fridge!