Wild Rice Pilaf with Pistachios and Cranberries


  • 2 c. wild rice (12 ounces)
  • 6 c. water
  • 1½ c. dried cranberries or dried tart cherries
  • 2 tbsp. margarine or butter
  • 4 medium carrots
  • 2 large stalks celery
  • 1 large onion (12 ounces)
  • 2 c. regular long-grain white rice
  • 1 can chicken broth (1 3/4 cup)
  • salt and pepper
  • ½ c. loosely packed fresh parsley leaves
  • 4 oz. pistachio nuts


  1. In 4-quart saucepan, heat wild rice and 4 cups water to boiling on high. Reduce heat to low; cover saucepan and simmer 35 to 40 minutes or until wild rice is tender and grains begin to split. Stir in cranberries; cook 1 minute. Drain wild rice mixture, if necessary; keep warm in covered saucepan until ready to use.
  2. Meanwhile, in heavy 5-quart Dutch oven, melt margarine on medium-high. Add carrots, celery, and onion; cook 13 to 15 minutes or until vegetables are tender and lightly browned, stirring occasionally. Transfer vegetables to medium bowl, and set aside at room temperature until all rice is done.
  3. In same Dutch oven, heat white rice, chicken broth, and remaining 2 cups water to boiling on high. Reduce heat to low; cover pot and simmer 16 to 18 minutes or until rice is tender and all liquid is absorbed.
  4. Into white rice in Dutch oven, stir wild-rice mixture, vegetable mixture, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; cook on medium-low until pilaf is heated through.
  5. Just before serving, gently stir chopped parsley and pistachio nuts into pilaf until evenly distributed. Transfer to large serving bowl.

Source: Recipe courtesy of Delish