Side Dish: United States – Wisconsin / Upper Midwest – Wisconsin Wild Rice Pilaf

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 1 cup (170 g) uncooked wild rice
- 1 cup (185 g) long-grain white rice, uncooked
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1 large yellow onion, finely chopped (approx. 8 oz / 225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 8 oz (225 g) cremini or mixed mushrooms, sliced
- 1/2 cup (60 g) dried cranberries
- 3 cups (720 ml) low-sodium chicken or vegetable stock, divided
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (3 g) fresh thyme leaves (or 1 tsp / 1 g dried thyme)
- 1/4 cup (30 g) toasted pecans, chopped
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (2 g) orange zest (optional, brightens the cranberries)

Instructions

Short Description:
A hearty pilaf combining chewy wild rice with long-grain rice, sautéed mushrooms and onions, tart-sweet cranberries, and toasted nuts for a classic Wisconsin side dish that pairs well with roast meats or autumn meals.

Regional Notes:
This Wisconsin version emphasizes local ingredients common in the Upper Midwest—wild rice, button/cremini or mixed local mushrooms, and Wisconsin cranberries—balancing earthy, nutty, and bright flavors. Wild rice is cooked separately for its longer cooking time, then folded into a classic pilaf base so the textures remain distinct, unlike single-grain pilafs elsewhere.

1. Rinse the wild rice under cold water until the rinse runs clear. Combine wild rice with 2 1/2 cups (600 ml) water in a medium saucepan, bring to a simmer, cover, and cook until grains begin to split and are tender but still chewy, 30–35 minutes. Drain any excess liquid and set aside.
2. While wild rice cooks, preheat a small skillet over medium heat and toast the pecans, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a bowl and chop roughly.
3. In a heavy large skillet or saucepan, melt 3 tbsp (45 ml) butter with 2 tbsp (30 ml) oil over medium heat. Add the chopped onion and cook until translucent and beginning to brown, about 6–8 minutes.
4. Add the sliced mushrooms to the pan and sauté until they release their liquid and are nicely browned, about 6–8 minutes. Stir in the minced garlic and fresh thyme and cook 30 seconds more.
5. Stir the uncooked long-grain rice into the mushroom-onion mixture and toast for 1–2 minutes, coating the grains in butter.
6. Add 2 cups (480 ml) of the stock, 1/2 tsp (2.5 g) black pepper, and 1 tsp (5 g) kosher salt to the pan. Bring to a boil, reduce heat to low, cover, and simmer until the white rice is tender and liquid is absorbed, about 15 minutes.
7. Remove the pan from heat and let sit, covered, 5 minutes. Fluff the cooked white rice with a fork.
8. Gently fold the cooked wild rice, dried cranberries, toasted pecans, orange zest (if using), and chopped parsley into the fluffed white rice and mushrooms. If mixture seems dry, stir in up to 1/4 cup (60 ml) reserved warm stock. Taste and adjust salt and pepper.
9. Transfer to a serving bowl and serve warm as an accompaniment to poultry, pork, or a holiday roast.