Sautéed Wild Rice Pilaf with Cranberries and Toasted Pecans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutty wild rice pilaf accented with tart cranberries and crunchy toasted pecans, reflecting flavors of the northern Midwest. This american-inspired rice & grains ready in about 60 minutes pairs wild rice blend, unsalted butter, finely chopped 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.

Prep: 10 min Cook: 50 min Serves 4 American cuisine 310 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Wild Rice Pilaf with Cranberries and Toasted Pecans 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 Sautéed Wild Rice Pilaf with Cranberries and Toasted Pecans?

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 Sautéed Wild Rice Pilaf with Cranberries and Toasted Pecans?

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 Sautéed Wild Rice Pilaf with Cranberries and Toasted Pecans 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 Sautéed Wild Rice Pilaf with Cranberries and Toasted Pecans?

American rice & grains 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.

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