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A wooden table adorned with a serving dish of Cranberry Pistachio Wild Rice, surrounded by candles and fall decorations.

Cranberry Pistachio Wild Rice

This Cranberry Pistachio Wild Rice recipe is a festive, gluten-free side dish packed with nutty wild rice, tart cranberries, crunchy pistachios, and fresh parsley. Perfect for Thanksgiving, Christmas, or any special occasion, it’s a flavorful and wholesome addition to your table. Easy to prepare, visually stunning, and packed with nutrients, this dish is sure to impress and satisfy every guest!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Side Dish
Servings 6
Calories 144 kcal

Equipment

  • Medium Saucepan with Lid: To cook the wild rice in broth.
  • Large Skillet or Sauté Pan: For sautéing the onions, garlic, and combining the ingredients.
  • Cutting Board and Knife: To chop the parsley, onion, and pistachios, and mince the garlic.
  • Measuring Cups and Spoons: For accurately measuring the rice, broth, cranberries, pistachios, and other ingredients.
  • Zester or Microplane: To zest the orange for a bright, citrusy flavor.
  • Mixing Spoon or Spatula: To stir the rice and other ingredients while cooking.
  • Strainer or Sieve: To rinse the wild rice before cooking.
  • Serving Bowl: for plating the dish beautifully before serving.
  • Food Processor (Optional): if you prefer finely chopped pistachios quickly.

Ingredients
  

  • 1 Cup Wild rice blend (uncooked)
  • 2 Cups Vegetable or chicken broth
  • 1/2 Tsp Salt
  • 1/2 Cup Dried Cranberries
  • 1/3 Cup Shelled pistachios (roughly chopped)
  • 1/4 Cup Fresh parsley
  • 2 Tbsp Olive oil (or unsalted butter)
  • 1 Small onion
  • 2 Garlic cloves
  • 1 Tsp Orange zest (optional, for a citrusy twist)
  • 1/2 Tsp Ground black pepper
  • 1/4 Tsp cinnamon (optional, for warmth)

Instructions
 

  • Cook the Wild Rice
    Rinse the wild rice blend thoroughly under cold water to remove excess starch.
    In a medium saucepan, bring the broth and salt to a boil. Stir in the wild rice, reduce heat to low, and cover. Let it simmer for 40-45 minutes or until the rice is tender and most of the liquid is absorbed. Fluff with a fork and set aside.
  • Sauté Aromatics
    Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
    Stir in the garlic and cook for another minute until fragrant.
  • Mix in the Flavorful Ingredients
    Add the cooked wild rice to the skillet and stir well to combine with the onions and garlic.
    Fold in the dried cranberries, pistachios, and orange zest (if using). Sprinkle with black pepper and cinnamon (optional).
  • Finish with Fresh Herbs
    Remove the skillet from heat and stir in the chopped parsley. Taste and adjust seasonings as needed.
  • Serve and Enjoy
    Transfer the wild rice mixture to a serving dish. Garnish with additional parsley and a few extra pistachios for presentation. Serve warm and enjoy the burst of flavors in every bite!
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