Ingredients:

  • 1 cup (200g) wild rice, rinsed
  • 3 cups (710ml) vegetable broth
  • 1 tablespoon (15ml) olive oil
  • 1 small yellow onion, finely diced (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 cup (120g) dried cranberries
  • ½ cup (50g) shelled pistachios, toasted and coarsely chopped
  • Zest of 1 orange
  • 2 tablespoons chopped fresh parsley, for garnish
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

  1. Cook the Wild Rice: Combine wild rice and vegetable broth in a large saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.
  2. Sauté Aromatics: While the rice cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and thyme, and cook for 1 minute more until fragrant.
  3. Combine Ingredients: Add the cooked wild rice, sautéed onion mixture, cranberries, pistachios, and orange zest to a large bowl. Toss gently to combine. Season with salt and pepper to taste.
  4. Prepare Vinaigrette (Optional): In a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper.
  5. Assemble & Cool: Toss the pilaf with the vinaigrette (if using). Allow to cool completely before transferring to an airtight container.
  6. Reheat: To reheat, microwave on medium power, stirring occasionally, until heated through. Alternatively, reheat in a covered baking dish in a 350°F (175°C) oven for 20-25 minutes.
  7. Garnish and Serve: Garnish with fresh parsley before serving.