Maple-Glazed Wild Rice and Cranberry Pilaf

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant wild rice pilaf with tart cranberries and a sweet maple glaze, inspired by northern forest flavors and perfect as a side dish or light main. This American-inspired vegetarian recipe, ready in about 60 minutes, pairs Wild rice blend, Vegetable broth, Dried cranberries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 280 cal/serving

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Ingredients

1 cup Wild rice blend
2 1/2 cups Vegetable broth
1/3 cup Dried cranberries
1 medium, finely minced Shallot
2 tbsp Unsalted butter
2 tbsp Pure maple syrup
1/4 cup Chopped pecans
2 tbsp, chopped Fresh parsley
1/2 tsp Kosher salt
1/4 tsp Freshly ground black pepper

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Instructions

Step 1: Rinse 1 cup wild rice blend under cold water. In a medium saucepan, bring 2 1/2 cups vegetable broth to a boil, then add the wild rice and 1/3 cup dried cranberries. Reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and liquid is absorbed.
Step 2: While the rice cooks, melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 1 finely minced medium shallot and sauté for 3-4 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp pure maple syrup and cook for an additional 1 minute until the mixture is syrupy and aromatic.
Step 4: When rice is done, fluff it with a fork and gently fold in the maple-shallot mixture, 1/4 cup chopped pecans, 2 tbsp chopped fresh parsley, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
Step 5: Serve warm as a sweet and savory northern-inspired pilaf.