Sautéed Wild Rice Pilaf with Cranberries and Toasted Pecans

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A nutty wild rice pilaf accented with tart cranberries and crunchy toasted pecans, reflecting flavors of the northern Midwest. This American-inspired rice and grain recipe, ready in about 60 minutes, pairs wild rice blend, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 tbsp unsalted butter
• 1/2 cup finely chopped yellow onion
• 1, finely chopped celery stalk
• 1, minced garlic clove
• 2 1/2 cups vegetable broth
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup wild rice blend under cold water until clear, then drain.
2. Step 2: Melt 2 tbsp unsalted butter in a medium saucepan over medium heat, add 1/2 cup finely chopped yellow onion, 1 finely chopped celery stalk, and 1 minced garlic clove; sauté for 5 minutes until soft and fragrant.
3. Step 3: Add the drained wild rice to the pan, stirring for 2 minutes to toast.
4. Step 4: Pour in 2 1/2 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.
6. Step 6: Meanwhile, toast 1/3 cup chopped pecans in a dry skillet over medium heat for 3 minutes until fragrant, stirring frequently.
7. Step 7: Once rice is cooked, fluff with a fork, stir in 1/3 cup dried cranberries, toasted pecans, and 2 tbsp chopped fresh parsley. Serve warm.