From the roundup: 24 Thanksgiving Dinner Recipes Classic Enough to Please Every Table
This wild rice pilaf with dried cranberries and toasted almonds has become my go-to Thanksgiving side because it solves a real problem: oven space. The rice simmers on the stovetop in about 45 minutes, mostly hands-off, and it actually tastes better once it cools slightly and the lemon dressing soaks in. I can make it two hours before guests arrive and never touch the stove again.
The active work is maybe 15 minutes total. Rinse the rice, whisk the dressing, toast the almonds (set a timer, I burned my first batch), slice the celery and green onions. Everything else is just waiting. Tossing the dressing into the rice while it is still warm is the one step that really matters, so do not skip that part.
It feeds 8 comfortably as a side, it is naturally gluten-free, and the color alone earns it a spot on a Thanksgiving table that tends to be a lot of beige.
Why you will love this
- Serves 8 and can be fully assembled hours before dinner, no reheating required
- The rice cooks in one pot with broth, so the flavor is already built in before you add anything else
- Holds well at room temperature for 2 to 3 hours, which matters when your oven is running all day
- Naturally gluten-free, so it works for most guests without any modification
- The lemon dressing keeps it from tasting heavy alongside rich Thanksgiving mains
Tips for success
- Rinse the rice blend before cooking. It only takes 30 seconds but it keeps the grains from clumping into a starchy mass.
- Toast the almonds in a dry skillet over medium heat and shake the pan every 30 seconds. Pull them off at 3 minutes and pour onto a plate immediately. They keep cooking from residual heat if you leave them in the pan.
- Dress the rice while it is still warm. Cold rice does not absorb the lemon and olive oil the same way, and the pilaf ends up tasting flat.
- Taste again right before serving. The rice absorbs salt as it sits, so a small pinch more right at the end usually makes a noticeable difference.
What to serve alongside it
- Pairs well with roast turkey, herb-roasted chicken, or a pork tenderloin if you are serving it outside of Thanksgiving.
- Works next to roasted Brussels sprouts or green beans without competing, since the pilaf brings the texture and the vegetables bring the color.
- Leftovers are good cold the next day alongside a simple green salad, no reheating needed.
Substitutions
Sliced almonds can be swapped for toasted pecans or pumpkin seeds if nut allergies are a concern. Dried cherries or golden raisins work in place of cranberries and give a slightly less tart result. Use vegetable broth instead of chicken broth to keep the dish fully vegetarian, and the flavor holds up well either way.
If you only have plain wild rice rather than a blend, expect the cook time to run closer to 55 to 60 minutes. The grains are tougher and need the extra time. A wild and white rice blend will finish on the shorter end of the range.
Make-ahead and storage
Cook the rice and make the dressing up to 24 hours ahead and store them separately in the refrigerator. About 30 minutes before serving, toss the warm or room-temperature rice with the dressing, celery, green onions, cranberries, and almonds. If the rice was refrigerated, let it sit out for 20 minutes first so it is not stone cold when you dress it.
Leftovers keep in an airtight container in the refrigerator for up to 4 days. The pilaf tastes fine cold or at room temperature straight from the fridge. Freezing is not recommended since the almonds soften significantly after thawing and the rice texture gets mushy.
Wild Rice Pilaf with Dried Cranberries and Toasted Almonds
Ingredients
Equipment
Method
- Rinse the wild rice blend in a fine mesh strainer under cold water for about 30 seconds, then drain well. This removes surface starch and keeps the cooked grains from clumping together.
- Combine the rinsed rice and broth in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and simmer for 40 to 45 minutes. The rice is done when the grains are tender and most of the liquid is absorbed. If any liquid remains, tip the lid slightly and cook for another 3 to 5 minutes. Remove from heat and let it sit covered for 5 minutes.
- While the rice cooks, toast the sliced almonds. Spread them in a single layer in a dry skillet over medium heat. Shake the pan every 30 seconds and watch closely. After about 3 minutes the almonds will turn golden and smell nutty. Pour them immediately onto a plate to stop the cooking. They go from toasted to burnt fast, so do not walk away.
- Whisk together the olive oil, lemon juice, lemon zest, salt, and pepper in a large mixing bowl. This is your dressing.
- Fluff the cooked rice with a fork and transfer it to the bowl with the dressing while it is still warm. Add the celery and green onions and toss everything together until well coated. The warm rice absorbs the dressing much better than cold rice would.
- Add the dried cranberries and toasted almonds and toss gently one more time. Taste and adjust with a little more salt, pepper, or lemon juice if needed. Serve warm or at room temperature.
Notes
← Back to 24 Thanksgiving Dinner Recipes Classic Enough to Please Every Table