Side Dish: United States – North Dakota — Great Plains United States – Wild Rice Pilaf

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 1/2 cups (278 g) wild rice, rinsed (locally sourced if available)
- 4 1/2 cups (1.06 L) low-sodium chicken broth or vegetable broth
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) neutral oil (canola or vegetable)
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 8 oz (225 g) cremini or button mushrooms, sliced (optional)
- 2 cloves garlic, minced
- 1/3 cup (45 g) toasted sunflower seeds
- 1/3 cup (45 g) dried cranberries
- 2 tsp (approx. 2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1/4 cup (10 g) chopped fresh parsley
- Zest of 1 lemon
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar or lemon juice
- 2 green onions, thinly sliced (for garnish, optional)

Instructions

Short Description:
A hearty Great Plains-style pilaf featuring locally sourced wild rice cooked with stock, sautéed vegetables, toasted sunflower seeds, and dried cranberries for a balance of chew, crunch, and bright sweetness. Finished with herbs and lemon for freshness.

Regional Notes:
This North Dakota variation showcases locally harvested wild rice and prairie-grown sunflower seeds, reflecting the state's lake-and-farm resources. Compared with a generic rice pilaf, the wild rice gives a nutty, chewy texture and the sunflower seeds add a regional crunch often preferred across the Great Plains.

1. Rinse the wild rice in a fine mesh sieve under cold water until the water runs clear. Drain.
2. In a medium saucepan, bring the 4 1/2 cups (1.06 L) broth to a boil. Add the rinsed wild rice, reduce heat to a simmer, cover, and cook until the grains split and are tender, about 35–45 minutes. Remove from heat and let sit, covered, 10 minutes; then fluff with a fork.
3. While the rice cooks, toast the sunflower seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes. Transfer to a small bowl to cool.
4. In a large skillet or sauté pan, heat the butter and oil over medium heat. Add the diced onion, celery, and carrots; cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. If using mushrooms, add them after 4 minutes and cook until they release their moisture and brown.
5. Stir in the minced garlic and thyme and cook 30–60 seconds until aromatic. Season the vegetables with a pinch of salt and pepper.
6. Add the cooked wild rice to the skillet with the vegetables. Fold in the toasted sunflower seeds and dried cranberries. Stir in the lemon zest, apple cider vinegar (or lemon juice), chopped parsley, remaining salt, and pepper. Taste and adjust seasoning.
7. If you prefer a slightly drier pilaf, spread the mixture in a shallow baking dish and bake at 350°F (175°C) for 10–12 minutes to meld flavors and dry slightly; alternatively serve directly from the skillet.
8. Garnish with sliced green onions and an extra sprinkle of parsley before serving. Serve warm as a side to roasted meats or seasonal vegetables.