Long Grain and Wild Rice Pilaf

A nice compliment to almost any dish



Adjust Servings

Recipe CategoriesSide Dishes


1Tablespoonolive oil
1⁄4Cupgreen onion, sliced
1Cuplong grain-wild rice blend, rinsed and drained
2 1⁄2Cupchicken broth, or water
1eachlarge carrot, julienned or shredded
1eachgrated zest of orange
1eachjuice of orange
1⁄2Cupdried cranberries
2Tablespoonparsley, chopped
1Teaspoonfresh thyme leaves
3⁄4Cupsliced almonds, lightly toasted


  1. Melt butter and olive oil together in a medium sauce pan over medium heat.
  2. Add the green onion and cook for 2 minutes to soften.
  3. Add in the rice and coat with the butter and oil.
  4. Cook rice until well coated and has a slightly nutty aroma.
  5. Stir in the broth, carrot, orange zest, juice and 1/4 cup of the cranberries.
  6. Bring to a low simmer and let cook for 20 minutes.
  7. Once the liquid is completely absorbed and the rice is tender, mix in the parsley, thyme and remaining cranberries (you may adjust seasoning with salt and pepper).
  8. Just before serving, fold in half the almonds and sprinkle the rest on the top for garnish.


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