Anti Inflammatory Classic Wild Rice Pilaf with Cranberries

Total time1 hr 20 min

Prep time15 min

Cook time1 hr

Anti Inflammatory Classic Wild Rice Pilaf with Cranberries

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Ingredients

6 servings

1 ½ cups wild rice blend
Wegmans Organic Wild Rice Blend Wild Oats Marketplace Originals Organic Wild Rice Blend
Schnucks Long Grain Brown & Wild Rice Blend
See all
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
½ cup dried cranberries
½ cup pecans, roughly chopped
2 tbsp fresh flat-leaf parsley, chopped
1 tbsp fresh thyme leaves (optional)

Instructions

1
Rinse the wild rice blend in a fine-mesh strainer under cold running water until the water runs clear, then set aside to drain.
2
Melt the butter in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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