Cranberry Wild Rice Pilaf
This makes a great side dish for the holidays or it can be used as a gluten-free stuffing! Made with antioxidant-rich wild rice, veggies, nuts and herbs, scented with orange and sweetened with dried cranberries - it's a wonderful melange of textures and flavors!
Servings 6
Ingredients
- 2 tbsp vegan butter (Plant Butter, Earth Balance)
- 3/4 cup onion, diced
- 2 garlic cloves, minced
- 2 cups wild rice, rinsed
- 1/2 cup dried cranberries
- 4 cups veggie stock, low or no salt
- 3/4 tsp rosemary, dried (or 1 tsp fresh, chopped)
- 1 tsp sage, dried (or 1 tbsp fresh, chopped)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup orange juice
- 2 tbsp orange zest (or zest of one orange)
- 2 tbsp parsley, chopped
- 1/4 cup pecans, chopped
Instructions
- In a medium pot over med-high heat, melt butter. Add onion and cook few a few minutes until softened.
- Add garlic, sage, rosemary, salt, pepper and wild rice-- stir and cook for 2-3 minutes.
- Pour in veggie stock, bring to a simmer, cover and cook for about 35-40 minutes, until liquid is absorbed and rice is cooked.
- Meanwhile, preheat oven to 350 degrees F.
- Turn off heat on stove, stir in orange juice and zest, cranberries, pecans and parsley. Taste and adjust seasonings.
- Transfer mixture to a greased baking dish, cover with lid or foil and bake in the oven for 25 minutes. Remove lid and bake another 5 minutes. Enjoy!
Notes
This is also great in a salad, with spinach and kale, roasted veggies and a tahini dressing! SEE PIC BELOW
To roast veggies for the salad: Cut up veggies of choice-- I used onion, eggplant, grape tomatoes and red bell pepper- into bite size pieces, add a couple tablespoons olive oil, 2 tsp balsamic vinegar, 1/2 tsp each salt and pepper. Stir to coat. Place on a lined baking tray. Roast in a 425 degree oven for about 25 minutes.
To assemble the salad, place spinach and baby kale greens in a large bowl. Top with roasted veggies, wild rice pilaf and tahini dressing (or dressing of choice).
Tahini Dressing: Whisk all ingredients together until smooth and creamy.
INGREDIENTS
- ¼ cup extra-virgin olive oil
- ¼ cup tahini
- 3 tablespoons lemon juice, to taste
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup or honey
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons ice-cold water, more as needed
