Smoky paprika and turmeric bloom in the skillet with onion, celery, and garlic, building a deeply savory base for tender wild rice. Toasted pecans add rich crunch, while unsweetened dried cranberries bring little pops of tart sweetness throughout the pilaf. A finish of fresh lemon juice, zest, and parsley brightens the whole dish right before serving. It's a hearty, satisfying side that works just as well as a light main, and it holds up beautifully for meal-prep leftovers. This one's a great fit for a vegan spread, whether you're building a holiday plate or just want a flavorful grain bowl on a weeknight.
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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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