This vegan Wild Rice Vegetable Pilaf is a delectable blend of wild rice, carrots, red onion, celery, Portobello mushrooms, fresh rosemary, minced garlic, vegetable broth and … Cover the pan, reduce heat, and simmer for 50 minutes, or until most of the water is absorbed. Bring water to boil in a medium saucepan. Cranberry wild rice pilaf. However. I used wild rice and brown rice blend. Yield: 4 servings . Wild Rice Pilaf. This recipe combines sweet and savory flavors to … Pilaf is a dish usually cooked with rice and various seasonings. A humble bowl of rice may not get the same kind of glory that Cheesy Scalloped Potatoes basks in, nor does it often receive the accolades that Rustic Rosemary Garlic Bread is accustomed to.. 1 1/2 cups water 1 cup wild rice blend 1 tbsp butter 1 tbsp fresh rosemary, minced, or 1 tsp dried rosemary 1/4 cup dried cranberries. Seasonings: Thyme, salt, and pepper. I also love the color they add to the table. After testing Crockpot Chicken Wild Rice Soup, I had a good amount of wild rice leftover and was brainstorming ways to use it.Suddenly it came to me: why not make a fall-inspired pilaf? Wild Rice has a special color, taste and texture all it’s own. To make this recipe a fitting addition to the holiday menu, I add the cranberries and pecans and use the blend of wild rice, long-grain white rice, and whole-grain rice. Stock: To keep this wild rice pilaf vegetarian, I used vegetable stock. Cranberries: Dried cranberries add a great burst of sweetness and tang that works so well with the earthy flavors in this recipe. How to make wild rice pilaf. The wild rice pilaf recipe you’ll get requests for. Add rice blend, butter, rosemary and dried cranberries. I combined elements from these two beloved salads — Autumn Crunch Pasta Salad and Roasted Sweet Potato Salad with a brand-new dressing recipe to create this pilaf. That’s why it is often my choice for making a festive rich dish like a rice pilaf.