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RECIPESide Dish Recipes

Wild Rice and Cranberry Pilaf

45 minutes. Cook
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Wild Rice and Cranberry Pilaf is a culinary masterpiece that embodies the essence of North American cuisine. With its rich history dating back centuries, this dish beautifully combines the earthy flavors of wild rice with the sweet-tartness of cranberries. It’s not only a delicious accompaniment to many main courses but also a star in its own right. In this article, we’ll explore the history of wild rice, the culinary traditions it represents, and delve into a detailed recipe to prepare this delightful Wild Rice and Cranberry Pilaf.

Historical Context: Wild rice, often referred to as “Manoomin” by Native American tribes, holds a special place in North American culinary history. It has been a staple food for indigenous communities for centuries, particularly in the regions around the Great Lakes and parts of Canada. Harvesting wild rice is a time-honored tradition that involves canoes, wooden sticks, and a deep connection to nature.

As European settlers arrived in North America, they too recognized the value of wild rice and incorporated it into their culinary traditions. The combination of wild rice and cranberries, two native ingredients, is a testament to the fusion of cultures that has shaped modern American cuisine.


1. Rinse and Soak Wild Rice

  • Place the wild rice in a fine-mesh strainer and rinse it thoroughly under cold running water.
  • In a medium saucepan, combine the rinsed wild rice and 2 cups of water.
  • Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and simmer for 45 minutes or until the rice is tender and most of the water is absorbed.
  • Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork.

2. Sauté Onions and Garlic

  • While the wild rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the finely chopped onion and minced garlic to the skillet.
  • Sauté for about 3-4 minutes until the onions become translucent and fragrant.

3. Toast Pecans

  • Add the chopped pecans to the skillet with the onions and garlic.
  • Toast them for 2-3 minutes until they become lightly browned and fragrant.

4. Combine Ingredients

  • Add the cooked wild rice and dried cranberries to the skillet.
  • Sprinkle with dried thyme and season with salt and pepper to taste.
  • Gently stir all the ingredients together, ensuring they are well mixed.

5. Garnish and Serve

  • Transfer the Wild Rice and Cranberry Pilaf to a serving platter.
  • Garnish with fresh parsley for a pop of color and added freshness.
  • Serve hot as a side dish or as a hearty vegetarian main course.

Conclusion: The Wild Rice and Cranberry Pilaf recipe is a delightful blend of tradition and taste, paying homage to the rich culinary history of North America. The nutty, earthy flavors of wild rice combined with the sweetness of cranberries create a dish that’s not only delicious but also visually appealing. Whether served alongside roasted poultry or as a standalone dish, this pilaf is a testament to the diverse and vibrant flavors that have evolved from the fusion of cultures in North America. So, fire up your kitchen and savor the flavors of history with this wholesome recipe.

prep time
55 minutes.
cooking time
45 minutes.
total time
55 minutes.


  • Medium saucepan with a lid

  • Fine-mesh strainer

  • Large skillet

  • Wooden spoon

  • Cutting board

  • Chef's knife

  • Measuring cups and spoons

  • Serving platter


  • 1 cup wild rice

  • 2 cups water

  • 1/2 cup dried cranberries

  • 1/4 cup chopped pecans

  • 1/4 cup finely chopped onion

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1/2 teaspoon dried thyme

  • Salt and pepper to taste

  • Fresh parsley for garnish


Rinse and soak wild rice.
Sauté onions and garlic.
Toast pecans.
Combine ingredients.
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