Wild Rice Pilaf With Cranberries

By Florence Fabricant

Updated June 6, 2022

Total Time
2 hours
Rating
4(84)
Comments
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Featured in: FOOD; Fitting the Food of the Pilgrims Into a Thanksgiving Menu

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Ingredients

Yield:8 - 10 servings
  • 2cups small fresh chanterelles or coarsely diced shiitake mushroom caps
  • ½cup chopped celery
  • 1cup finely chopped onion
  • 1cup dried cranberries
  • 2cups wild rice
  • 5½cups chicken or turkey stock
  • Salt and freshly ground black pepper
  • 4tablespoons butter or vegetable oil, or a mixture
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

274 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 16 grams sugars; 9 grams protein; 513 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.

  3. Step 3

    Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.

  4. Step 4

    Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.

Ratings

4 out of 5
84 user ratings
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Comments

Stuart & Beth

This dish is fantastic. Such a surprise as the cranberries Offer a wonderful sweetness to the savory dish. I didn't have the oven space to back it so I left it on the stove in a dutch oven and it was still perfect. A huge hit with our dinner guest. We paired this with NYT recipe Oven Roasted Chicken Shawarma. Unbelievable!

Squariel

Great flavors, but the cranberries got mushy after the long bake in stock. Next time I'll stir them in in the final 30 minutes for a chewy texture.

Laurel in OR

Made a half recap and we enjoyed it. Very easy prep. Would benefit from a generous portion of the cranberries.

Liza

Do you cover the rice when cooking? Or only the last 15 minutes when it’s out of oven?

Laurel in OR

@Liza only after it is out of the oven.

Squariel

Great flavors, but the cranberries got mushy after the long bake in stock. Next time I'll stir them in in the final 30 minutes for a chewy texture.

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