Maple-Glazed Wild Rice and Cranberry Pilaf
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 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Glazed Wild Rice and Cranberry Pilaf take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Glazed Wild Rice and Cranberry Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice blend from drying out.
Can I substitute ingredients in Maple-Glazed Wild Rice and Cranberry Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Glazed Wild Rice and Cranberry Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Maple-Glazed Wild Rice and Cranberry Pilaf?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
