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Wild Rice Pilaf With Corn, Cranberries & Pecans

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 320
A flavorful and hearty vegan wild rice pilaf featuring sweet corn, tart cranberries, and toasted pecans, perfect as a side or main dish.

Ingredients

Wild Rice

  • 1 cup wild rice
  • 3 cups vegetable broth
  • 0.5 cup pecan halves, roughly chopped
  • 2 teaspoons olive oil
  • 1 tablespoon vegan butter, optional
  • 2 medium shallots, chopped (or 1 small onion)
  • 2 medium carrots, peeled and diced
  • 2 medium ribs of celery, chopped
  • 3 cloves garlic, minced
  • 1.25 teaspoons dried thyme
  • 0.5 teaspoon ground sage
  • sea salt and black pepper sea salt and black pepper
  • 1.5 cups sweet yellow corn (frozen)
  • 1 tablespoon fresh lemon juice
  • ⅓ cup dried cranberries

Instructions 

  • Rinse the wild rice, then combine with vegetable broth and simmer until tender, about 40 minutes. Drain well.
  • Toast pecans in a dry skillet over medium-low heat for 3-5 minutes; set aside to cool.
  • Cook shallots, carrots, and celery in oil and vegan butter until tender, about 12-15 minutes.
  • Add garlic, thyme, and sage; cook for 1 minute. Stir in corn and cook 2-3 minutes. Season with salt, pepper, lemon juice, then add cooked rice and toss.
  • Fold in cranberries and toasted pecans. Serve warm.

Notes

Adjust seasoning to taste and serve immediately for best flavor.
Calories: 320kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: wild rice