A Thanksgiving wild rice pilaf is simmered wild rice, or a wild-rice blend, cooked in broth with aromatics and finished with herbs, toasted nuts, or dried cranberries. It can be made ahead and is a good gluten-free side next to richer casseroles. It is not a second stuffing recipe; if you want dressing, use that article instead. See the Thanksgiving guide, Thanksgiving side dishes, gluten-free gravy, and a vegetarian Thanksgiving dinner.
Rinse the rice and cook it in broth
Rinse 1½ cups of wild rice, or a wild-rice blend, in a fine-mesh strainer. In a saucepan, cook a chopped onion and a stalk or two of celery in 2 tablespoons of butter or oil until they are soft. Stir in the rice, then add about 4 to 4½ cups of chicken or vegetable broth and a pinch of salt. Bring it to a simmer, cover, and cook until the grains are tender and some have split, often 45 to 60 minutes for true wild rice, or less for a blend; check the package. Drain any leftover liquid. True wild rice takes longer than white rice, so start it early, or make it the day before.
Finish with texture, and make it ahead
Fold in a handful of toasted pecans or almonds, chopped parsley, and, if you like, dried cranberries or dried cherries. A little orange zest or a splash of cider vinegar brightens the dish next to sweet sides. Taste for salt. To make the pilaf ahead, cook the rice, cool it, and refrigerate it for up to 2 days; reheat it in a covered dish with a splash of broth until it is steaming hot, then add the nuts and herbs. Leftovers keep 3 to 4 days. Related: Thanksgiving salads if you want a grain salad instead of a warm pilaf.
If you are cooking for vegetarians, use a well-seasoned vegetable broth and keep any meat gravy on the side. Mushrooms sautéed in a little butter are a good addition if you want the pilaf to feel more like a main for someone who is not eating turkey. Do not treat this as a stuffing substitute packed inside the bird; serve it in a bowl, and make sure leftover pilaf is refrigerated within two hours and reheated until steaming. A squeeze of lemon or a spoon of chopped dried apricots can replace cranberries if you already have cranberry sauce on the table and want less sweetness in the rice.
Frequently asked questions
Is wild rice pilaf gluten-free?
Plain wild rice and broth are naturally gluten-free, but check the broth label and skip any seasoned blend that contains wheat.
Can I make wild rice pilaf ahead of Thanksgiving?
Yes. Cook it a day ahead, refrigerate it, and reheat it with a little broth. Add toasted nuts just before serving so they stay crisp.
What is the difference between wild rice and a wild-rice blend?
True wild rice is a darker, longer-cooking grain. Many bags are a mix of wild rice and brown or white rice and will cook faster. Follow the timing on the bag.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Useful for measuring rice and broth.
- Everyday White Porcelain Oval Serving Platter, 16-Inch — A platter or shallow bowl shows off the grains, nuts, and cranberries at the table.
- Stasher Silicone Reusable Food Storage Bags, 4-Pack — Handy for refrigerating leftover pilaf or for storing toasted nuts until you fold them in.
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