This wild rice pilaf is a flavorful side dish that is worthy of a special occasion! Dried fruit and nuts add sweetness crunch to this easy recipe!
I am guilty of sharing only the attention-getting recipes, especially when the holidays are approaching. I like to share things like a big Greek Roasted Turkey, Oven Roasted Pork Loin, Creamy Pumpkin Pies, or Pecan Pie Cheesecakes. These things all of a sort of wow factor.
Side dishes don’t seem to make your jaws drop as roasts and desserts do.
Side dishes are important for meals; they are the unsung hero of sorts. You need them to complete AND to compliment your meals, especially if it is a special occasion meal!
This wild rice pilaf isn’t earth-shattering, but it is easy, delicious and fits any occasion!
What Is Rice Pilaf?
Rice pilaf is a rice dish that features any kind of rice that is cooked in broth and can include spices or it can include veggies or protein. Pilaf is often seen baked until all the liquid is absorbed.
Is Rice Pilaf Vegetarian?
This is the perfect side dish to share with vegetarian friends. While I used chicken broth to prepare this recipe, you can easily use vegetable stock instead. Load this dish with veggies, grains or even beans to make it a whole vegetarian meal.
Can You Make Rice Pilaf Ahead Of Time?
Yes, you can, but it does best if you don’t make it too far in advance. Prepare the recipe as directed, cover and refrigerate. When you are ready, heat the oven to warm, add a little water to your pilaf and bake for 10- 15 minutes or until the water has been absorbed, fluff up the rice and serve!
Can Rice Pilaf Be Frozen?
You can freeze rice pilaf that has been cooled completely and thoroughly covered for up to one week. When ready, thaw the pilaf in the fridge and the reheat just as you would if you made it ahead of time.
How To Make Rice Pilaf
In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil.
Add the shallots and sauté until translucent, 2 to 3 minutes.
Add the rice and stir until the grains are well coated for about 3 minutes. I used wild rice, but you could use long-grain white rice, jasmine or basmati rice, brown rice or even orzo.
Stir in the simmering chicken stock (or stock of your choice), dried cranberries, dried oregano and, thyme, the 1/2 tsp. sea salt and the 1/8 tsp. white pepper. Bring to a simmer, stir and cover.
Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
Remove from the oven. Taste and adjust the seasonings. Stir in the chopped hazelnuts and parsley. Fluff with a fork just before serving.
This rice pilaf recipe can be served warm or cold.
What To Serve With Rice Pilaf
A roast turkey is always good to serve with rice pilaf, but so is beef tenderloin, pork cutlets, or balsamic chicken. The flavors are mild enough to be paired with any protein or served alongside your favorite vegetables!
- 4 cups chicken or vegetable stock
- 2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 3 large shallots, minced
- 2 cups wild rice or 2 cups wild rice
- 1⁄2 cup dried cherries
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 tsp. salt, plus more, to taste
- 1/8 tsp. freshly ground pepper, plus
- more, to taste
- 1⁄2 cup hazelnuts
- 1⁄4 cup minced fresh flat-leaf parsley
- In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the rice and stir until the grains are well coated for about 3 minutes.
- Stir in the stock, dried cranberries, herbs, salt, and pepper.
- Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
- Remove from the oven. Adjust the seasonings. Stir in the hazelnuts and parsley.
Amount Per Serving Calories 372Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 71mgSodium 287mgCarbohydrates 31gFiber 3gSugar 9gProtein 21g