Vegan Smoky Paprika Wild Rice Pilaf with Cranberries
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Learn more →Ingredients
4 servings
- 1 cup wild rice, rinsed
- 2 ½ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.
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