Wild Rice Pilaf

Wild rice, or manoomin, is a traditional grain hand-harvested by Indigenous peoples of the Great Lakes region and holds deep cultural significance. This pilaf simmers wild rice in broth with sautéed onion and celery, then finishes with toasted pecans and dried cranberries for a nutty, slightly sweet side dish.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 10 min · Cook: 50 min · Total: 60 min · Serves 6

Ingredients

• 1 1/2 cups wild rice, rinsed
• 3 tablespoons butter
• 1 small onion, diced
• 2 celery stalks, diced
• 3 1/2 cups vegetable or chicken broth
• 1 bay leaf
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 2 tablespoons chopped fresh parsley
• to taste Salt and black pepper, to taste

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook 5-6 minutes until softened.
2. Stir in the rinsed wild rice and toast for 1-2 minutes, stirring frequently, until fragrant.
3. Add the broth and bay leaf, and bring to a boil.
4. Reduce heat to low, cover, and simmer 40-45 minutes, until the rice is tender and many grains have split open.
5. Remove from heat, discard the bay leaf, and let the pilaf rest covered for 5 minutes.
6. Fluff with a fork, then stir in the dried cranberries, toasted pecans, and parsley.
7. Season with salt and pepper to taste and serve warm.