Wild rice has a satisfying, nutty chew that holds up beautifully to bold seasoning, and this pilaf leans into that with smoked paprika and turmeric doing the heavy lifting on flavor. Both of those spices are well-regarded for their anti-inflammatory properties, and they show up here in a way that feels genuinely delicious rather than medicinal. Extra virgin olive oil, garlic, and fresh lemon juice round out the lineup of ingredients that support a low-inflammation approach to eating — no obscure supplements or specialty products required. The dried cranberries add little bursts of tartness, the toasted pecans bring crunch and richness, and the fresh parsley brightens everything right before serving. It all comes together in one skillet after the rice is done, which keeps cleanup manageable for a weeknight. Serves four, and it works just as well as a standalone vegetable-forward main as it does alongside roasted chicken or fish.
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Combine the rinsed wild rice and chicken broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 45–50 minutes, until the grains have split open and are tender but still have a slight chew.
While the rice cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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