Side Dish: United States – Rocky Mountain United States – Colorado Wild Rice Pilaf

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 cup (185 g) uncooked wild rice
- 1 cup (185 g) uncooked long-grain white rice
- 3 cups (720 ml) low-sodium chicken or vegetable stock for wild rice
- 2 cups (480 ml) low-sodium chicken or vegetable stock for white rice
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 medium carrots, peeled and diced (about 1 cup / 125 g)
- 2 celery stalks, diced (about 3/4 cup / 100 g)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 3/4 cup (90 g) pine nuts, toasted
- 2/3 cup (100 g) dried cranberries
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 1 tsp (1 g) fresh thyme leaves, chopped (or 1/2 tsp / 1 g dried thyme)
- 1 tsp (5 ml) finely grated lemon zest (about 1 small lemon)
- 1 tbsp (15 ml) fresh lemon juice
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A hearty pilaf blending nutty wild rice with tender long-grain rice, sautéed vegetables, toasted pine nuts, and sweet-tart dried cranberries, finished with fresh herbs and a touch of lemon for brightness.

Regional Notes:
This Colorado variation highlights local flavors by adding toasted pine nuts and dried cranberries, which reflect Rocky Mountain foraging and regional dried-fruit use. Unlike a plain wild-rice side, this pilaf balances textures and sweet-savory notes typical of Colorado mountain holiday and outdoor-meal tables.

1. Rinse the wild rice in a fine-mesh sieve under cold water until water runs clear; drain. Repeat with the long-grain rice and drain.
2. In a medium saucepan, bring 3 cups (720 ml) stock to a boil. Add the wild rice, reduce heat to low, cover, and simmer 40–45 minutes until kernels split and are tender but still slightly chewy. Drain any excess liquid, fluff with a fork, and set aside covered.
3. Meanwhile, in a second saucepan bring 2 cups (480 ml) stock to a boil. Stir in the long-grain rice, a pinch of salt, reduce heat to low, cover, and simmer 15–18 minutes until tender. Remove from heat and let rest covered 5 minutes; fluff with a fork.
4. While the rices cook, heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) butter in a large skillet over medium heat. Add the chopped onion, carrots, and celery; sweat, stirring occasionally, until softened and lightly golden, about 6–8 minutes.
5. Add the minced garlic to the skillet and cook 30–45 seconds until fragrant. Stir in thyme, 1 tsp (5 ml) lemon zest, and season with 1 tsp (5 ml) kosher salt and 1/4 tsp (0.5 g) black pepper. Cook 30 seconds more.
6. In a small dry skillet over medium heat, toast the pine nuts, stirring constantly, until fragrant and lightly browned, about 2–3 minutes; watch closely to avoid burning. Remove from heat.
7. Combine the cooked wild rice and long-grain rice in a large bowl or return them to the larger saucepan. Add the sautéed vegetable mixture, toasted pine nuts, dried cranberries, remaining 2 tbsp (30 ml) butter, parsley, lemon juice, remaining lemon zest if desired, and the remaining 1/4 tsp (1.25 g) black pepper. Gently toss to combine and heat through over low heat for 1–2 minutes if needed.
8. Taste and adjust seasoning with additional salt and pepper as desired. Transfer to a serving dish and garnish with a few extra pine nuts and a sprinkle of chopped parsley.
9. Serve warm as a side dish alongside roasted meats, game, or hearty vegetable mains.