There’s something truly special about a dish that feels both elegantly festive and wonderfully simple. This wild rice pilaf, with its deep, nutty flavors and pops of sweet cranberry, is exactly that kind of dish.

It brings a beautiful texture and autumnal warmth to your holiday table, a side that’s worthy of the occasion but straightforward enough to make any day feel a little celebratory.

Why This Pilaf Belongs on Your Thanksgiving Table

Let’s be honest, the classics are classics for a reason. But sometimes, you want a side dish that offers a different kind of personality, a break from the expected.

This pilaf does just that, introducing a wonderful chewiness and earthy depth that complements the smoother textures of mashed potatoes and stuffing. It’s a delightful, and delicious, surprise.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to creating something wonderful. Here’s what you’ll need to bring this cozy dish to life.

• 1.5 cups wild rice blend
• 1 small leek, chopped and rinsed well
• 1 bell pepper, diced
• 1 carrot, grated
• 1/3 cup vegan white wine
• 1/2 cup dried cranberries, plus 1/3 cup more for garnish
• 3 cups low sodium vegetable stock or water
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig sage
• 8 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1 tbsp dried oregano
• 1 pinch red pepper flakes, or to taste
• 1 splash of water (or 2 tsp olive oil)

The Humble Leek: Your Secret Weapon for Flavor

Leeks are the quiet heroes of the allium world, offering a milder, sweeter flavor than their onion cousins. When sautéed slowly, they become incredibly tender and release their natural sugars.

This creates a sweet, savory foundation for the entire dish, a flavor base that makes every single grain of rice taste amazing. Just don’t forget to rinse them thoroughly after chopping, as they love to hide grit in their layers.

How to make Thanksgiving Wild Rice Pilaf Recipe?

The process is a gentle, almost meditative one. You’re building flavors layer by layer, and the result is absolutely worth it.

Save

Awakening the Aromatics

Begin by preheating a large, deep skillet or a heavy-bottomed pot over a medium-low flame. Add your splash of water or a drizzle of olive oil, followed by the chopped, well-rinsed leeks and a pinch of sea salt.

You’re not looking for color here, just transparency. Sauté them gently until they become soft and fragrant, letting their sweetness slowly emerge.

Building a Flavor Foundation

Now, stir in the grated carrot, all of those wonderful fresh and dried herbs, and the red pepper flakes. The aroma at this point will start to smell a lot like the holidays.

Add the wild rice blend next, stirring well to coat every grain in that herby, oily goodness. Let it toast for a couple of minutes, which gives the rice a deeper, nuttier character.

Introducing Sweetness and Acidity

It’s time for the bell pepper and the first 1/2 cup of dried cranberries to join the party. Pour in the vegan white wine, and let everything simmer until the liquid reduces by about half.

This step cooks out the alcohol and leaves behind a lovely, sharp complexity that balances the other flavors beautifully. Now, add your vegetable stock or water.

The Patient Simmer

Bring the pot to a lively simmer, then immediately cover it with a tight-fitting lid and reduce the heat to low. Let it cook, undisturbed, for about 50 minutes.

Resist the urge to peek. The steam trapped inside is doing all the hard work of cooking the rice to perfection.

The Crucial Rest

After 50 minutes, turn off the heat. But do not, I repeat, do not remove the lid just yet. Let the pot sit, covered, for another 10 to 15 minutes.

This allows the rice to finish cooking gently in its own residual heat and steam, ensuring each grain is fully tender and fluffy.

Finishing Touches

Now you can uncover. Carefully fish out the bay leaves and the woody stems from the herb sprigs. Then, take a fork and gently fluff the rice.

Fluffing with a fork, instead of a spoon, helps keep the grains separate and prevents them from becoming mushy.

Ready for the Table

Transfer your beautiful pilaf to a serving dish. Give it a final flourish with the remaining dried cranberries and perhaps a sprinkle of fresh, chopped herbs.

It’s ready to serve warm, right alongside all your other holiday favorites.

Ingredient Substitutions for Every Pantry

No leeks? A sweet or yellow onion, finely diced, will work beautifully. If you don’t have vegan white wine, a splash of vegetable broth with a teaspoon of lemon juice added will provide a similar bright acidity.

Feel free to play with the dried fruit, too; chopped dried apricots or cherries can stand in for the cranberries with delicious results.

Tips

For the best texture, always rinse your wild rice blend in a fine-mesh strainer under cold water before you start cooking. This removes excess surface starch.

If you find your rice is still a bit too firm after the resting time, just add a quarter cup of hot broth and let it sit covered for a few more minutes. And don’t skip the toasting step.

It truly deepens the flavor of the rice in a way you will absolutely notice. Leftovers are a gift, they hold up wonderfully in the fridge for several days.

Creative Ways to Enjoy Your Leftover Pilaf

This pilaf is incredibly versatile beyond the Thanksgiving table. The next day, you can serve it cold as a fantastic salad, maybe topped with some toasted pecans or walnuts.

It also makes for a stunning rice stuffing for roasted bell peppers or acorn squash. Or, for a cozy meal, stir any leftovers into a creamy mushroom soup to make it heartier.

What to Serve Alongside Your Pilaf

This dish is a fantastic team player. It pairs wonderfully with all the traditional holiday staples, creating a plate that’s a symphony of textures and flavors.

Think of it next to a vegan green bean casserole, some classic bread stuffing, or a stunning vegan Wellington. It also holds its own next to rich butternut squash mac and cheese or simple roasted broccoli.

However you choose to serve it, this pilaf is sure to earn a permanent spot in your recipe rotation.

Save

Print Recipe

Thanksgiving Wild Rice Pilaf Recipe

Author: Elly Cooking Method: Simmering Cuisine: American Courses: Side Dish Recipe Keys: F fall recipe Gluten Free H holiday side Vegan W winter dish

Difficulty: easy Prep Time 15 mins Cook Time 50 mins Rest Time 15 mins Total Time 1 hr 20 mins

Servings: 6 Estimated Cost: $ moderate Calories: 220

Best Season: Fall, Winter

Description

A simple Thanksgiving rice pilaf recipe made with nutty wild rice, sweet and tangy cranberries, leeks and fresh herbs. A lovely festive side dish worthy of the holiday dinner but easy enough for any day of the week.

ingredients

Servings

• 1.5 cups wild rice blend
• 1 small leek (chopped and rinsed well)
• 1 bell pepper (diced)
• 1 carrot (grated)
• ¹⁄₃ cup vegan white wine
• ¹⁄₂ cup dried cranberries
• ¹⁄₃ cup dried cranberries (for garnish)
• 3 cups low sodium vegetable stock or water
• 2 leaves bay
• 1 sprig rosemary
• 1 sprig sage
• 8 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1 tbsp dried oregano
• 1 pinch red pepper flakes (or to taste)
• 1 splash water or 2 tsp olive oil

Instructions

1. Preheat a large deep skillet or pot over medium-low flame. Add a splash of water (or a drizzle of olive oil) and the chopped leeks. Sauté with a pinch of sea salt until translucent.
   Mark as complete
2. Stir in the grated carrot, thyme, oregano, sage, rosemary, bay leaves, and red pepper flakes. Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minutes.
   Mark as complete
3. Add in the chopped bell pepper and 1/2 cup of the cranberries. Pour in the wine and simmer until reduced by half, then add the vegetable stock (or water). Stir and taste for seasonings. Add more sea salt to your taste if desired.
   Mark as complete
4. Bring the rice to a simmer, cover with a tight lid, and cook on low flame for 50 minutes.
   Mark as complete
5. Turn off the heat but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.
   Mark as complete
6. Discard the bay leaves and the woody sprigs from the herbs. Use a fork and gently fluff up the rice.
   Mark as complete
7. Serve warm or cold, garnished with the remaining cranberries and fresh herbs.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1 cup

---

Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 2 gg4%

Saturated Fat 0.3 gg2%

Trans Fat 0 gg

Cholesterol 0 mgmg0%

Sodium 150 mgmg7%

Potassium 280 mgmg8%

Total Carbohydrate 46 gg16%

Dietary Fiber 5 gg20%

Sugars 8 gg

Protein 6 gg12%

---

Calcium 30 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead: This pilaf can be prepared up to 2 days in advance and reheated gently on the stove or served cold as a salad.
• Oil-free option: Use water or vegetable broth instead of olive oil for a WFPB-compliant version.
• Wine substitute: Replace white wine with lemon juice or apple cider vinegar (1–2 tsp) for acidity without alcohol.
• Boost texture: Top with toasted pecans, walnuts, or roasted chestnuts before serving.

Keywords: wild rice pilaf, Thanksgiving side dish, vegan rice pilaf, cranberry wild rice, holiday rice recipe