I made the best wild rice pilaf last Thanksgiving as a vegetarian main dish. I then put it in roasted squash. Although it was delicious and beautiful, I couldn’t help but want to eat the wild rice pilaf all by itself. It was delicious and had such a rich colour and texture that I decided to share it as a separate recipe. This pilaf tastes amazing, and I will be making it every fall and winter.


For extra flavour, this pilaf is made with rice that has been cooked in vegetable broth. As the rice is cooking, aromatics such as onion, celery, or apples are sauteed until tender in butter. The next step is to add seasonings such as Thyme and salt. After the rice has been cooked, the aromatic herbs and herbs are combined. Finally, the dish is finished with walnuts, dried cranberries, and Parsley. Every bite is full of fall flavours!


This recipe was made with a bagged “wild-rice blend”. This colourful mixture of rice includes wild rice. I used the Lundberg brand. However, I was also pleased to find that ALDI has its version. (Check the step-by-step photos below the recipe for a photo). This recipe can be made with any rice blend. Follow the instructions and add vegetable broth to the water.


This pilaf makes a great side dish to any roast meat. This pilaf is a great side dish to any roasted meat, especially in fall and winter. It highlights seasonal flavours like apples, walnuts and cranberries. Serve it with Herb Roasted Pork Tenderloin or Cider Roasted Turkey breastApple Spice Pork Chops or Herb Roasted Chicken breast. You could also serve it in a roasted squash.


This wild rice pilaf is rich in colour, texture, fall flavours, etc. This is the perfect side dish to serve with dinner in the cooler months.

Prep time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Serving Size: 1 cup


  • 1/2 cup wild rice mix* ($0.07)
  • 1 cup vegetable broth ($0.13)
  • 2 Tbsp butter ($0.22)
  • 1 yellow onion ($0.28)
  • 3 ribs celery ($0.64)
  • 1 apple (0.41)
  • 1/2 tsp dried sage ($0.05)
  • 1/2 tsp dried Thyme ($0.05).
  • 1/4 tsp salt ($0.02)
  • 1/4 teaspoon freshly cracked black pepper ($0.02)
  • 1/4 cup chopped walnuts ($0.30).
  • 1/4 cup dried cranberries ($0.44)
  • 1 Tbsp chopped Parsley ($0.10)


  • In a saucepan, combine the wild rice mixture and vegetable broth. Turn the heat to medium-high and cover with a lid. Let the broth come to a boil. After the broth has boiled, turn the heat to medium and simmer for 45 minutes or until the package says. *
  • Prepare the rest of your pilaf while the rice is heating. Slice the celery, onion, and apple.
  • Place the onion in a large skillet along with the butter. Cook on medium heat until tender.
  • Continue to saute the celery, apples, celery and thyme in the skillet for five more minutes or until they soften.
  • After the rice is cooked, add the rice to the skillet and the celery, apples, and onion. Add the chopped walnuts, chopped cranberries and chopped Parsley. Mix everything until well combined.
  • Adjust the seasonings or salt to taste. Serve warm.


* Any brand of wild rice blend can be used. Follow the package instructions. You can substitute vegetable broth for the water in the instructions. Depending on the brand, the cooking time can vary.

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