Wild rice pilaf with tart cherries, pecans, and fresh herbs—a festive, flavorful side or vegetarian centerpiece.
# Components:
→ Rice and Broth
01 - 1 cup wild rice blend, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1/4 teaspoon salt
→ Aromatics
04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 celery stalk, finely diced
→ Add-ins
08 - 1/2 cup dried tart cherries, roughly chopped
09 - 1/2 cup pecans, toasted and coarsely chopped
10 - 1/4 cup fresh parsley, chopped
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
12 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a medium saucepan, combine the wild rice blend, vegetable broth, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
02 - While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and diced celery. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more.
03 - Stir the chopped dried cherries and thyme into the skillet. Cook for 1-2 minutes until the cherries are slightly plumped.
04 - Fluff the cooked rice with a fork and transfer it to the skillet with the aromatics and cherries. Gently stir in the toasted pecans, chopped parsley, and freshly ground black pepper. Toss to combine and heat through for approximately 2 minutes.
05 - Taste the pilaf and adjust seasoning as needed. Serve warm.
