Ingredients
Equipment
Method
Step-by-Step Instructions
- Finely chop onion, garlic, carrot, and celery. Slice bell pepper.
- Combine wild rice and vegetable broth in a saucepan, bring to a boil, then simmer covered for 45-50 minutes.
- Heat olive oil in a skillet, sauté onion, garlic, carrot, and celery for 5-7 minutes until soft.
- Add bell peppers, rosemary, and thyme to skillet, sauté for 3-4 minutes.
- Once wild rice is cooked, drain any excess broth and add to skillet, fold together and cook for 5 minutes.
- Transfer pilaf to a dish, garnish with toasted nuts, parsley, and cranberries if using. Serve warm.
Nutrition
Notes
Rinse wild rice before cooking for the best texture. Use homemade vegetable broth for richer flavor.
