Easy Wild Rice Pilaf
An easy wild rice pilaf perfect as a main course topped with a protein, side, or potluck dish served cold. Gluten-Free & Dairy Free, Vegan & Whole 30.
Servings: 4 servings
Equipment
- Medium saucepot
- Large Mixing Bowl
Ingredients
- 1 dry cup wild rice
- 1-3 stalks celery, finely minced, (amount to taste)
- ½ medium onion, diced
- ¼ cup dried tart cherries, chopped
- About ¼ cup chopped Italian parsley, handful, to taste
- 1 tsp. sea salt
- 1 tbsp. balsamic vinegar
Optional
- 1/3 cup pine nuts or other nut like walnuts or pecans
- 1 tsp. Citrus zest, orange, lime or lemon, optional
Method
- Cook 1 cup of wild rice per package instructions, then let cool. The ratio of water to rice is usually 3 cups to 1 cup.
- Put cooked rice in bowl with chopped celery, onion, handful of parsley, handful of chopped dried cherries, nuts, citrus zest, and sea salt. If using toasted nuts other than pine nuts, give them a rough chop before adding.
- Drizzle the balsamic vinegar over all ingredients and mix well.
Video
Notes
The citrus zest is up to you-use what you have and like. I think orange zest gives it a great zing, especially paired with the cherries and nuts.
Pine nuts, walnuts or pecans are all great nut options for this pilaf. If yours are untoasted, pop them in a dry sauté pan for a few minutes on the stove watching and smelling for them to be toasted, not burnt.