Red Meat Allergy Friendly Smoky Paprika Wild Rice Pilaf with Cranberries
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 stalks celery, finely diced
- 1 ½ tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ½ tsp salt
- ⅓ cup dried cranberries, unsweetened or lightly sweetened
- ⅓ cup raw pecans, roughly chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!