Side Dish: United States – South Dakota (Great Plains United States) – Wild Rice Pilaf

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 cup (185 g) wild rice (uncooked)
- 1 cup (185 g) long-grain white rice (uncooked)
- 5 cups (1.2 l / 1200 ml) low-sodium chicken or vegetable stock, divided
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 8 oz (225 g) cremini or mixed mushrooms, sliced
- 1 medium yellow onion, finely chopped — about 1 1/2 cups (150 g)
- 1 medium carrot, diced — about 1/2 cup (60 g)
- 1 celery stalk, diced — about 1/2 cup (50 g)
- 2 garlic cloves, minced — about 2 tsp (6 g)
- 1 bay leaf
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) toasted pecans or walnuts, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- 1 to 1 1/2 tsp (6–9 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, adjust to taste
- Optional: 1 tsp (5 ml) lemon juice for brightness

Instructions

Short Description:
A hearty side of mixed wild and long-grain rice cooked with sautéed mushrooms, onions, and local flavors, finished with tart dried cranberries and toasted nuts for texture. Warm, earthy, and slightly sweet, it complements roasted meats and game common to the region.

Regional Notes:
This South Dakota Great Plains version highlights locally harvested wild rice combined with common Prairie ingredients — cultivated mushrooms or foraged varieties, onions, and tart cranberries — reflecting seasonal produce from the area. Unlike a plain pilaf, it balances the chewy nutty wild rice with milder long-grain rice so the dish cooks evenly and showcases regional add-ins like toasted pecans or walnuts.

1. Rinse the wild rice in a fine-mesh sieve under cold water until water runs clear; drain. Rinse the long-grain rice separately and drain.  
2. In a medium saucepan, bring 3 cups (720 ml) of the stock to a simmer. Add the rinsed wild rice and the bay leaf; reduce heat to low, cover, and simmer gently for 25–30 minutes, until the wild rice is plump but not fully tender (some grains should still have a little bite). Remove from heat and keep covered.  
3. While the wild rice cooks, heat the olive oil and butter in a large wide skillet or sauté pan over medium heat. Add the chopped onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.  
4. Add the sliced mushrooms and continue to cook until they release their liquid and begin to brown, about 5–7 minutes. Stir in the minced garlic and thyme and cook 30 seconds more until fragrant. Season with 1 tsp (6 g) kosher salt and 1/4 tsp (0.5 g) black pepper.  
5. When the wild rice has finished the initial simmer, add the drained long-grain white rice to the saucepan with the wild rice. Add the remaining 2 cups (480 ml) of stock, stir gently, return to a simmer, then reduce heat to low, cover tightly, and cook for 18–22 minutes, until both rices are tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Discard the bay leaf.  
6. Fluff the cooked rice mixture with a fork and transfer it to the skillet with the sautéed vegetables, or add the vegetables into the rice pot—either method works. Stir gently to combine.  
7. Fold in the dried cranberries, toasted chopped nuts, remaining 1/2 tsp (1.5 g) black pepper (or to taste), and 1/2 to 1 tsp (2.5–5 ml) lemon juice if using. Taste and adjust salt as needed.  
8. Stir in the chopped parsley and serve warm as a side. The pilaf can be made ahead and reheated gently with a splash of stock or water to restore moisture.