Description
A festive wild rice pilaf with cranberries, leeks, and herbs—beautifully aromatic, naturally gluten-free, and perfect for Thanksgiving or Christmas dinners.
Ingredients
Scale
- 1.5 cups wild rice blend
- 1 small leek, chopped
- 1 bell pepper, diced
- 1 carrot, grated
- 1/3 cup vegan white wine (or apple cider vinegar)
- 1/2 cup dried cranberries (+ 1/3 cup for garnish)
- 3 cups vegetable stock or water
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig sage
- 8 sprigs thyme
- 3 sprigs oregano
- 1 tbsp dried oregano
- Pinch red pepper flakes
- 1 tsp sea salt
- 2 tsp olive oil or splash of water
Instructions
- Sauté leeks in olive oil or water until soft.
- Add carrot, herbs, spices, and rice; toast for 2–3 minutes.
- Deglaze with white wine, then add stock and cranberries. Simmer 50 minutes.
- Let rest 10 minutes covered. Fluff and discard bay leaves and stems.
- Fold in remaining cranberries and garnish with herbs. Serve warm or chilled.
Notes
Make ahead up to 2 days. Reheat with a splash of broth before serving. Add pecans or orange zest for flavor variation!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 358
- Sodium: 728mg
- Fat: 1g
- Carbohydrates: 77g
- Protein: 10g
Keywords: thanksgiving wild rice, rice pilaf with cranberries, holiday side dish, vegan wild rice, gluten free recipe