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Thanksgiving Wild Rice Pilaf with Cranberries and Herbs Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This Thanksgiving Wild Rice Pilaf with Cranberries and Herbs Bliss is a flavorful and aromatic side dish perfect for holiday gatherings. Featuring a wild rice blend sautéed with leeks, bell peppers, and a medley of fresh herbs, then simmered with vegan white wine and vegetable stock, this pilaf balances earthy, savory, and tangy notes. Dried cranberries add a touch of sweetness and color, making it a vibrant, wholesome addition to any meal.

Ingredients

Scale

Grains & Vegetables

  • 1 cup Wild Rice Blend (can substitute with brown rice)
  • 1 medium Leek, thoroughly rinsed
  • 1 medium Bell Pepper (red or yellow preferred)
  • 1 medium Carrot (can be substituted with parsnip)

Liquids

  • 1/2 cup Vegan White Wine (substitute with vegetable stock or vinegar if needed)
  • 2 cups Low Sodium Vegetable Stock or Water (adjust salt levels based on stock used)

Dried Fruits & Herbs

  • 1 cup Dried Cranberries (raisins or chopped dried apricots are alternatives)
  • 2 Bay Leaves (remove before serving)
  • 1 tablespoon Fresh Rosemary
  • 1 tablespoon Fresh Sage
  • 1 tablespoon Fresh Thyme
  • 1 teaspoon Fresh Oregano
  • 1 teaspoon Red Pepper Flakes (omit for milder flavor)

Instructions

  1. Preheat and Sauté Leeks: Preheat a large skillet over medium-low heat. Add a splash of water or olive oil, then sauté the chopped leeks with a sprinkle of sea salt until translucent, about 5 minutes.
  2. Add Carrots and Herbs: Incorporate the grated carrot and the herb mixture—thyme, oregano, sage, rosemary, bay leaves, and red pepper flakes. Toast for 2 minutes to release aromatic flavors.
  3. Mix in Rice and Vegetables: Stir in the wild rice blend, diced bell pepper, and half of the dried cranberries, combining well.
  4. Deglaze with Wine: Pour in the vegan white wine and let it simmer until reduced by half, about 3-4 minutes.
  5. Add Stock and Simmer: Mix in the vegetable stock. Taste and adjust seasoning. Bring to a simmer, then cover and reduce heat to low.
  6. Cook the Rice: Cook on low for about 50 minutes, until rice is tender but with slight chew.
  7. Rest the Pilaf: Remove from heat, keeping the lid on, and let sit for 10 to 15 minutes to finish cooking with residual steam.
  8. Remove Herbs and Fluff: Discard bay leaves and herb sprigs carefully, then fluff the pilaf with a fork.
  9. Serve: Serve warm or cold, garnished with remaining dried cranberries and fresh herbs for color and flavor.

Notes

  • Substitute wild rice blend with brown rice if preferred.
  • Replace carrots with parsnips for a different flavor profile.
  • If you don’t have vegan white wine, vegetable stock or a splash of vinegar works well as alternatives.
  • Adjust the amount of red pepper flakes to control the spiciness.
  • Be sure to rinse leeks thoroughly to remove grit.
  • Letting the pilaf rest after cooking allows the rice to finish absorbing flavors and improves texture.
  • Use fresh herbs for best flavor, but dried can be substituted with adjusted quantities.

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Find it online: https://buzzbitekitchen.com/thanksgiving-wild-rice-pilaf-with-cranberries-and-herbs-recipe/