Wild Rice with Cranberries and Hazelnuts

By Susan Belsinger

"This tasty recipe was inspired by a similar dish on the White Earth Wild Rice website. You can use whatever dried fruits or nuts that you have on hand. Only use the stock if the pan is dry-the rice should be moist, separate grains-though not soggy with liquid. Add the nuts last as they will get soggy and not remain crisp if they sit in the rice for too long.

Serves 8 as a side, 4 as a main course.

2 tablespoons olive oil
1 medium onion, finely chopped (generous 1 cup)
1 large or 2 smaller stalks celery, finely chopped (generous 1/2 cup)
2 large cloves garlic, minced
Handful fresh sage leaves, cut into chiffonade (generous tablespoon)
1/2 cup dried cranberries, rough chopped
4 cups cooked White Earth Wild Rice, drained of excess liquid (follow directions on package)
About 1 teaspoon salt
1/4 teaspoon ground sumac
About 1 cup vegetable or mushroom stock
Freshly ground black pepper
Generous 1/2 cup roasted hazelnuts, chopped
Generous tablespoon fresh snipped chives

In a large skillet, heat the olive oil over medium heat. Add the onion and celery and saute for about 5 minutes; add the garlic and cover for 2 minutes. Add the sage and cranberries and cook for another minute or two.

Stir in the wild rice, salt, sumac, and 1/2 cup stock; if the rice is wet, you may not need the stock. Cover the skillet and cook over low heat until the rice is heated through. Taste for salt and adjust if need be and season lightly with black pepper. Toss in half of the nuts and chives and reserve the other half for garnish. Serve hot garnished with reserved nuts and snipped chives."

Source: https://www.finegardening.com/article/wild-rice-with-cranberries-and-hazelnuts

Original recipe that this was based on:
https://realwildrice.com/wild-rice-with-cranberries-and-pecans/

#SolarPunkSunday #WildRiceRecipes #HazelnutRecipes #Sumac #Sage #VeganRecipes

Another cold-weather favorite!

Delicious Cranberry Walnut Wild Rice Pilaf

November 25, 2025

"Introduction

Imagine the nutty chew of wild rice mingling with the tart pop of dried cranberries and the earthy crunch of toasted walnuts—all infused with savory herbs and a whisper of sweetness. That’s the magic of Cranberry Walnut Wild Rice Pilaf, a side dish that elevates any meal with its vibrant flavors and stunning ruby-red accents. This pilaf isn’t just a filler on your plate; it’s a celebration of autumn’s bounty, perfect for holiday gatherings, weeknight dinners, or potlucks where you want to impress without fussing in the kitchen all day.

The aroma alone—warm onions sautéing in butter, followed by the subtle earthiness of simmering rice—will draw everyone to the table. Texturally, it’s a delight: tender grains that hold their shape, chewy cranberries for bursts of brightness, and walnuts that add just the right contrast. Whether you’re pairing it with roasted turkey, grilled chicken, or even as a #vegetarian main with added greens, this recipe delivers comfort and sophistication. Ready to make your next meal unforgettable? Let’s dive into this easy-to-follow guide for Cranberry Walnut Wild Rice Pilaf.

Why You’ll Love This Cranberry Walnut Wild Rice Pilaf

- It’s beginner-friendly and reliable— the one-pot method means minimal cleanup and foolproof results every time, even if you’re new to cooking rice.
- The standout flavors and textures create a comforting yet exciting dish, with the sweet-tart cranberries balancing the nutty wild rice for a crowd-pleasing bite.
- Make-ahead magic: it stores beautifully and tastes even better the next day, giving you flexibility for busy schedules.
- Family-friendly and versatile for meal prep—serve it warm or cold, and it pairs with everything from proteins to salads, making it a go-to for gatherings or weekly lunches.

Ingredients You’ll Need

- 1 cup (185 g) wild rice blend — the star for nutty flavor and chewy texture; use straight wild rice for authenticity or a blend for easier cooking.
- 3 cups (720 ml) vegetable or chicken broth — for infusing savory depth; low-sodium preferred to control saltiness, or substitute water for a lighter version.
- 1 medium onion, finely diced (about 1 cup / 150 g) — adds sweetness and base aroma when sautéed; yellow or white onions work best.
- 2 celery stalks, finely diced (about ½ cup / 60 g) — for subtle crunch and freshness; swap with fennel for an anise twist if desired.
- 2 cloves garlic, minced — builds savory layers; fresh is key for pungency, or use ½ tsp garlic powder as a shortcut.
- 2 tablespoons (28 g) unsalted butter — for rich sautéing; use olive oil for dairy-free option.
- ½ cup (60 g) dried cranberries — provides tart-sweet pops of color and flavor; unsweetened for less sugar, or raisins as a sub.
- ½ cup (60 g) walnuts, roughly chopped — adds crunchy contrast; toast them lightly for extra nuttiness, pecans for variety.
- 1 teaspoon dried thyme (or 1 tablespoon fresh) — herbaceous note that complements the rice; rosemary or sage as alternatives.
- ¼ cup (15 g) fresh parsley, chopped — bright finish for garnish; omit if needed, but it enhances freshness.
- Salt and black pepper, to taste — seasons throughout; start with ½ tsp salt and adjust.
- Optional: ¼ cup (60 ml) orange juice — for a citrusy lift; adds moisture and ties in the cranberries.

Variations

For a vegan twist, swap butter for coconut oil and use vegetable broth— the flavors stay bold without any animal products.
Add protein: Stir in cooked chickpeas or shredded rotisserie chicken at the end for a hearty main dish that serves 4 as an entrée.
Nut-free version: Replace walnuts with sunflower seeds or pumpkin seeds to maintain crunch while accommodating allergies.
Spice it up: Include ½ tsp ground cinnamon or a pinch of nutmeg for a warm, holiday-inspired depth that pairs beautifully with the cranberries."

https://cozykitchenlife.com/delicious-cranberry-walnut-wild-rice-pilaf/

#SolarPunkSunday #WalnutRecipes #WildRiceRecipes #VeganOptions #GoodFood

Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa

#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries

Serves 4 to 6

Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.

2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to taste

In a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.

Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.

#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes

A few of these recipes I've heard of, and even made!

10+ Ojibwe Wild Rice Recipes to Delight Your Taste Buds

ByCook Maniac Team
April 13, 2025

"Wild rice, known as manoomin among the Ojibwe people, is a cherished staple with deep cultural significance.

"Exploring Ojibwe wild rice recipes allows you to discover unique flavors and traditional cooking methods that have been passed down through generations. This nutritious grain not only tastes great but also connects you to the rich heritage of Native American cuisine."

https://cookmaniac.com/ojibwe-wild-rice-recipes/

#IndigenousFoodSovereignty #TraditionalFoods #WildRiceRecipes #SolarPunkSunday #EatingOnABudget #NutritiousFoods #AlternativeGrains #TurkeySoup #AnimalProducts #IndigenousPeoplesDay