Wild Rice Delights: 11 Cranberry-Almond Pilafs

Classic Cranberry-Almond Wild Rice Pilaf

Classic Cranberry-Almond Wild Rice Pilaf is a delicious and visually appealing side dish that combines the nutty flavor of wild rice with the sweetness of dried cranberries and the crunch of toasted almonds.

This dish is perfect for holiday gatherings, special occasions, or as a wholesome accompaniment to your favorite main course. Preparation time takes about 30 minutes, and it’s relatively easy to make, making it suitable for both novice and experienced cooks alike.

Ingredients:

1 cup wild rice
2 cups vegetable or chicken broth
1 medium onion, finely chopped
2 tablespoons olive oil
1 cup chopped celery
1 cup dried cranberries
1 cup slivered almonds, toasted
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Cooking Steps:

Rinse the wild rice under cold water and drain well.
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
Add the rinsed wild rice to the saucepan and stir to coat with the oil and vegetables.
Pour in the broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, remove from heat and fluff with a fork. Stir in the dried cranberries, toasted almonds, and fresh parsley. Season with salt and pepper to taste.
Serve warm as a delightful side dish!

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Festive Herb-Infused Cranberry-Almond Pilaf

Ingredients:

1 cup wild rice
2 ½ cups vegetable or chicken broth
1 medium onion, finely chopped
2 tablespoons olive oil
1 cup chopped celery
1 cup dried cranberries
1 cup slivered almonds, toasted
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste

Cooking Steps:

Rinse the wild rice under cold water and drain well.
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
Stir in the rinsed wild rice, coating it with oil and vegetables.
Pour in the broth, then bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes until the rice is tender and has absorbed most of the liquid.
Once cooked, remove from heat and fluff the rice with a fork. Stir in the dried cranberries, toasted almonds, fresh thyme, and rosemary.
Season with salt and pepper to taste.
Serve warm, and enjoy the delightful mix of flavors!

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Maple-Glazed Cranberry-Almond Wild Rice

Maple-Glazed Cranberry-Almond Wild Rice is a warm and inviting dish that balances the nutty flavors of wild rice with the sweetness of maple syrup and the tartness of cranberries.

Perfect for any occasion, this dish takes approximately 1 hour to prepare and is of moderate difficulty, making it suitable for both novice and experienced cooks alike.

Ingredients:

1 cup wild rice
2 ½ cups vegetable or chicken broth
1 medium onion, finely chopped
2 tablespoons olive oil
1 cup chopped celery
1 cup dried cranberries
1 cup slivered almonds, toasted
2 tablespoons pure maple syrup
Salt and pepper to taste

Cooking Steps:

Rinse the wild rice under cold water and drain it well.
In a large saucepan, heat olive oil over medium heat and sauté the chopped onion and celery until softened (about 5 minutes).
Add the rinsed wild rice to the saucepan, stirring to coat with oil and vegetables.
Pour in the broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and most of the liquid is absorbed.
Once the rice is cooked, remove from heat, fluff with a fork, and stir in the dried cranberries, toasted almonds, and maple syrup. Season with salt and pepper to taste.
Serve warm and enjoy the delightful blend of flavors!

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Citrus Zest Cranberry-Almond Pilaf

Citrus Zest Cranberry-Almond Pilaf is a fresh and vibrant dish that combines the nutty aroma of wild rice with the zesty brightness of citrus and the sweetness of dried cranberries.

This dish is perfect for a side or a light main course and takes approximately 45 minutes to prepare. It is of moderate difficulty, making it an excellent choice for home cooks looking to impress their guests.

Ingredients:

1 cup wild rice
2 ½ cups vegetable or chicken broth
1 medium onion, finely chopped
2 tablespoons olive oil
1 cup chopped celery
1 cup dried cranberries
1 cup slivered almonds, toasted
Zest of 1 orange
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

Rinse the wild rice under cold water and drain it well.
In a large saucepan, heat olive oil over medium heat. Sauté the chopped onion and celery until softened, about 5 minutes.
Add the rinsed wild rice to the saucepan, stirring to coat with oil and vegetables.
Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 40 minutes, or until the rice is tender and most of the liquid is absorbed.
Once cooked, remove from heat and fluff the rice with a fork. Stir in the dried cranberries, toasted almonds, orange zest, and lemon zest. Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley if desired, and relish the delightful flavors!

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Savory Mushroom and Cranberry-Almond Wild Rice

Savory Mushroom and Cranberry-Almond Wild Rice is a hearty and flavorful dish that combines the earthiness of mushrooms with sweet dried cranberries and crunchy almonds, creating a perfect complement to the nutty wild rice.

This delightful side dish can be made in about 50 minutes and is of moderate difficulty, making it a fantastic option for both casual family dinners and festive gatherings.

Ingredients:

1 cup wild rice
2 ½ cups vegetable broth
1 medium onion, finely chopped
2 tablespoons olive oil
2 cups sliced mushrooms (such as cremini or button)
1 cup chopped celery
1 cup dried cranberries
1 cup slivered almonds, toasted
1 teaspoon thyme (dried or fresh)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Steps:

Rinse the wild rice and drain well.
In a large saucepan, heat olive oil over medium heat. Sauté the chopped onion and celery until softened, about 5 minutes.
Add the sliced mushrooms and thyme to the saucepan, cooking until the mushrooms are tender, about 5-7 minutes.
Stir in the rinsed wild rice, coating it with the sautéed vegetables.
Pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for about 40 minutes or until the rice is tender and liquid is absorbed.
Once cooked, fluff the rice with a fork and stir in the dried cranberries and toasted almonds. Season with salt and pepper to taste.
Serve warm, garnished with fresh parsley if desired, and enjoy the savory blend of flavors!

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Spiced Cinnamon Cranberry-Almond Pilaf

Spiced Cinnamon Cranberry-Almond Pilaf is a delightful, aromatic dish that beautifully marries the warm spice of cinnamon with the tartness of dried cranberries and the crunch of toasted almonds.

This flavorful pilaf is perfect as a side dish for any meal and can be prepared in about 40 minutes, making it an easy yet impressive addition to your culinary repertoire.

Ingredients:

1 cup wild rice or long-grain rice
2 cups vegetable broth or water
1 medium onion, finely chopped
2 tablespoons olive oil
1 cup dried cranberries
½ cup slivered almonds, toasted
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley for garnish (optional)

Cooking Steps:

Rinse the rice under cold water and drain well.
In a medium pot, heat olive oil over medium heat and sauté the chopped onion until softened, about 5 minutes.
Stir in the ground cinnamon, nutmeg, salt, and pepper, cooking for an additional minute until fragrant.
Add the rinsed rice to the pot, stirring to coat with the onion and spices.
Pour in the vegetable broth (or water), bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Once cooked, fluff the rice with a fork and gently mix in the dried cranberries and toasted almonds.
Serve warm, garnished with fresh parsley if desired, and savor the warming flavors!

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Roasted Garlic and Cranberry-Almond Wild Rice

Roasted Garlic and Cranberry-Almond Wild Rice is a flavorful and satisfying dish that combines the rich, earthy flavors of roasted garlic with the sweetness of dried cranberries and the crunch of toasted almonds.

Perfect as a hearty side dish or a stand-alone meal, this dish can be prepared in about 50 minutes and is categorized as easy to moderate in difficulty.

Ingredients:

1 cup wild rice
2 ½ cups vegetable broth
1 head of garlic
2 tablespoons olive oil
1 cup dried cranberries
½ cup slivered almonds, toasted
1 medium onion, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
Fresh thyme for garnish (optional)

Cooking Steps:

Preheat the oven to 400°F (200°C). Slice the top off the head of garlic and drizzle with olive oil. Wrap in foil and roast for about 30-35 minutes until soft and caramelized.
Rinse the wild rice under cold water and drain well.
In a medium pot, heat remaining olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes.
Add the rinsed wild rice to the pot, stirring to coat with the onion. Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the liquid is absorbed.
Once the garlic has finished roasting, squeeze the softened cloves into the rice and mix. Add the dried cranberries, toasted almonds, salt, and pepper, stirring gently.
Serve warm, garnished with fresh thyme if desired, and enjoy the delightful mix of flavors!

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Ginger-Infused Cranberry-Almond Pilaf

Ginger-Infused Cranberry-Almond Pilaf is a fragrant and nourishing dish that marries the bold flavor of ginger with the sweetness of cranberries and the nuttiness of almonds.

This elegant pilaf is easy to make and can be prepared in about 45 minutes, making it a perfect accompaniment to any meal or a delightful main dish on its own.

Ingredients:

1 cup long-grain rice
2 cups vegetable broth
1 tablespoon fresh ginger, grated
1 cup dried cranberries
½ cup slivered almonds, toasted
1 small onion, finely chopped
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Chopped green onions for garnish (optional)

Cooking Steps:

In a medium pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the grated ginger and cook for another minute until fragrant.
Add the rice to the pot, stirring to coat with the onion and ginger mixture.
Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and the liquid has absorbed.
Once the rice is ready, fluff it with a fork and gently mix in the dried cranberries, toasted almonds, salt, and pepper.
Serve warm, garnished with chopped green onions if desired, and savor the delightful harmony of flavors!

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Mediterranean Cranberry-Almond Wild Rice

Mediterranean Cranberry-Almond Wild Rice is a vibrant and wholesome dish that combines the nuttiness of wild rice with Mediterranean flavors, offering a delightful twist on traditional pilaf.

With its medley of herbs, sun-dried tomatoes, and the sweetness of cranberries, this dish can be prepared in approximately 50 minutes and is suitable for cooks of all skill levels.

Ingredients:

1 cup wild rice
3 cups vegetable broth
½ cup dried cranberries
½ cup slivered almonds, toasted
½ cup sun-dried tomatoes, chopped
1 small red onion, finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley for garnish (optional)

Cooking Steps:

Rinse the wild rice under cold water and then drain.
In a large pot, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, dried oregano, and dried basil, cooking for another minute until fragrant.
Add the wild rice to the pot, stirring to combine with the onion mixture.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 40-45 minutes, or until the rice is tender and the liquid has been absorbed.
Once cooked, fluff the wild rice with a fork and gently fold in the dried cranberries, toasted almonds, chopped sun-dried tomatoes, salt, and pepper.
Serve warm, garnished with fresh parsley if desired, and enjoy the harmonious blend of Mediterranean flavors!

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Creamy Coconut Cranberry-Almond Pilaf

Ingredients:

1 cup wild rice
2 cups coconut milk
1 cup vegetable broth
½ cup dried cranberries
½ cup slivered almonds, toasted
1 small onion, finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ginger, grated
½ teaspoon salt
¼ teaspoon black pepper
Fresh cilantro for garnish (optional)

Cooking Steps:

Rinse the wild rice under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the wild rice to the pot, stirring to coat with the onion mixture.
Pour in the coconut milk and vegetable broth; bring to a boil. Reduce heat to low, cover, and simmer for about 35-40 minutes, or until the rice is tender and the liquid is absorbed.
Once cooked, fluff the rice with a fork and gently fold in the dried cranberries, toasted almonds, salt, and pepper.
Serve warm, garnished with fresh cilantro if desired, and indulge in this creamy, tropical fusion of flavors!

Smoky BBQ Cranberry-Almond Wild Rice

Ingredients:

1 cup wild rice
2 cups vegetable broth
½ cup dried cranberries
½ cup slivered almonds, toasted
1 small onion, finely chopped
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
½ cup BBQ sauce (your choice)
Fresh parsley for garnish (optional)

Cooking Steps:

Rinse the wild rice under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the wild rice, smoked paprika, cumin, salt, and pepper, coating the rice well with the onion mixture.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 35-40 minutes, or until the rice is tender and the liquid is absorbed.
Once cooked, fluff the rice with a fork and gently fold in the dried cranberries, toasted almonds, and BBQ sauce.
Serve warm, garnished with fresh parsley if desired, and enjoy this smoky, sweet, and crunchy dish!