Anti Inflammatory Cilantro-Lime Wild Rice Pilaf with Cranberries
Wild rice has a satisfying, slightly chewy bite that holds up beautifully in a pilaf, and cooking it low and slow in chicken broth gives every grain a rich, savory depth. The turmeric and extra-virgin olive oil are quiet workhorses here — both well-regarded for their role in an inflammation-conscious kitchen — while the garlic adds another layer of flavor that blooms when it hits the warm oil. Toasting the pecans and the rice itself before adding liquid is a small step that pays off big, coaxing out a nuttiness that makes the whole dish feel more complex than the ingredient list suggests. Bright lime juice, lime zest, and fresh cilantro folded in at the end keep things lively and fresh, cutting through the earthiness of the rice in the best way. The dried cranberries add little pops of tart sweetness that balance the savory base without any refined sugar — just fruit-juice sweetened berries doing their thing. This makes four servings, so it works equally well as a weeknight side or a meal-prep staple that holds up in the fridge for days.
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Learn more →Ingredients
4 servings
- 1 cup wild rice, rinsed
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 2 ½ cups low-sodium chicken broth
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ cup dried cranberries, unsweetened juice or lightly sweetened with fruit juice
- ½ cup raw pecans, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- ¼ tsp ground turmeric
Instructions
- 1
Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rinsed wild rice and stir to coat, toasting for 2 minutes until the grains smell nutty.
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