Cranberry Walnut Wild Rice Pilaf with Roast Turkey

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 cup uncooked wild rice blend, rinsed
• 1/2 cup pearl barley or farro, rinsed
• 3 cups low-sodium chicken or turkey broth
• 1 cup water
• 2 tbsp olive oil + 2 tbsp unsalted butter
• 1 medium onion, 2 ribs celery, 2 small carrots, all finely diced
• 2 cloves garlic, minced
• 1 tbsp chopped fresh sage, 1 tsp fresh thyme, 1 tsp fresh rosemary
• 1/2 tsp kosher salt, 1/2 tsp black pepper, pinch allspice
• 1 1/4 lb cooked roasted turkey or game bird, bite-size pieces
• 3/4 cup walnut halves, toasted and roughly chopped
• 1/2 cup dried cranberries
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice or apple cider vinegar

Do This

• 1. Simmer wild rice blend and barley in broth and water until tender, 40–45 minutes.
• 2. While grains cook, toast walnuts in a dry skillet over medium heat until fragrant; set aside.
• 3. In a large deep skillet or Dutch oven, sauté onion, celery, and carrots in olive oil and butter until soft.
• 4. Add garlic, sage, thyme, rosemary, salt, pepper, and allspice; cook 1 minute until aromatic.
• 5. Stir in cooked grains, turkey or game bird, dried cranberries, and a splash of broth if needed; warm through.
• 6. Fold in toasted walnuts, parsley, and lemon juice; taste and adjust seasoning.
• 7. Serve hot in a wide bowl or cast-iron pan, garnished with extra herbs and walnuts if desired.

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Why You’ll Love This Recipe

• It transforms leftover roasted turkey or game bird into a rustic, comforting one-pan meal.
• Nutty grains, woodsy herbs, walnuts, and tart cranberries create deep, complex flavor with simple ingredients.
• It is hearty enough to be a main course, but also works as a special holiday side dish.
• Makes excellent leftovers that reheat beautifully for easy lunches or weeknight dinners.

Grocery List

• Produce: Yellow onion, celery ribs, carrots, garlic, fresh sage, fresh thyme, fresh rosemary, fresh parsley, lemon (if using lemon juice)
• Dairy: Unsalted butter (or plant-based butter if desired)
• Pantry: Wild rice blend, pearl barley or farro, low-sodium chicken or turkey broth, dried cranberries, walnut halves, olive oil, kosher salt, black pepper, ground allspice, water, apple cider vinegar (if using instead of lemon juice)

Full Ingredients

Grains Base

• 1 cup uncooked wild rice blend, rinsed
• 1/2 cup pearl barley or farro, rinsed
• 3 cups low-sodium chicken or turkey broth
• 1 cup water
• 1/2 tsp kosher salt (for the cooking liquid)

Pilaf Aromatics and Seasoning

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 ribs celery, finely diced (about 3/4 cup)
• 2 small carrots, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried rubbed sage)
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried rosemary, crushed)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground allspice (optional, for extra woodsy warmth)

Protein and Add-Ins

• 1 1/4 lb cooked roasted turkey or game bird, cut into bite-size pieces (about 4 cups loosely packed)
• 3/4 cup walnut halves, toasted and roughly chopped
• 1/2 cup dried cranberries (sweetened or unsweetened, to taste)

Finishing Touches

• 2 tbsp fresh parsley, chopped
• 1 tbsp freshly squeezed lemon juice or apple cider vinegar
• Additional broth or water as needed to moisten (2–4 tbsp)
• Extra chopped herbs and walnuts, for garnish (optional)

Step-by-Step Instructions

Step 1: Rinse and Start the Grains

Place the wild rice blend and barley (or farro) in a fine-mesh strainer and rinse under cool running water for about 30 seconds, stirring with your fingers to remove excess starch and dust. In a medium saucepan, combine the rinsed grains, chicken or turkey broth, water, and 1/2 teaspoon kosher salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 40–45 minutes, or until the grains are tender and most of the liquid is absorbed. If the grains are tender but there is still a lot of liquid, uncover and simmer a few more minutes to evaporate. Remove from heat and let stand, covered, for 5 minutes to steam and finish cooking.

Step 2: Toast the Walnuts

While the grains are simmering, place the walnut halves in a dry skillet over medium heat. Toast, stirring frequently, for 4–6 minutes until fragrant and slightly darkened in spots. Watch them closely so they do not burn. Transfer the toasted walnuts to a cutting board to cool, then roughly chop them. Set aside for later. Toasting intensifies the nuts’ flavor and adds a wonderful woodsy crunch to the finished pilaf.

Step 3: Sauté the Aromatics

In a large deep skillet or wide Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and begins to foam. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are softened and the onions are turning translucent but not browned. Add the minced garlic and cook for 30–60 seconds, just until fragrant. This aromatic base gives the pilaf a cozy, stew-like depth and sweetness.

Step 4: Build the Woodsy Herb Flavor

Sprinkle the chopped sage, thyme, and rosemary over the sautéed vegetables. Add 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and the ground allspice, if using. Stir well and cook for about 1 minute to bloom the herbs and spices in the hot fat. This step releases their essential oils and gives the dish that rustic, forest-edge aroma. If the pan looks dry, you can add a splash (1–2 tablespoons) of broth to prevent sticking.

Step 5: Fold in the Cooked Grains

Fluff the cooked grains with a fork to separate them, then add them to the skillet with the aromatic vegetables. Use a large spoon or spatula to gently fold everything together, coating the grains in the buttery, herb-scented mixture. If the pilaf looks a bit dry or is sticking to the pan, stir in 2–4 tablespoons of extra broth or water. Cook over medium-low heat for 3–4 minutes, just to let the flavors start to marry.

Step 6: Add Turkey, Cranberries, and Walnuts

Stir in the cooked turkey or game bird pieces and the dried cranberries. If your turkey is cold from the refrigerator, add an extra splash of broth (about 2 tablespoons) to help it warm gently without drying out. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until the meat is heated through and the cranberries are plump. Finally, fold in the toasted chopped walnuts and chopped parsley. The grains should be tender, the turkey hot, and the pilaf moist but not soupy.

Step 7: Brighten, Adjust, and Serve

Turn off the heat and sprinkle the lemon juice or apple cider vinegar over the pilaf. Gently toss to combine. Taste and adjust seasoning, adding more salt, pepper, or herbs as needed. For a more pronounced tang, add another teaspoon or two of lemon juice or vinegar. Spoon the pilaf into a warm serving dish or serve it straight from the skillet for a rustic presentation. Garnish with extra chopped walnuts and herbs, if desired, and serve hot as a main course or a substantial side.

Pro Tips

• Use warm broth if possible. Adding slightly warmed broth instead of cold helps keep the grains and meat hot and prevents the pilaf from tightening up.
• Do not skip toasting the walnuts. Raw walnuts taste flat; a quick toast adds fragrance and richness that really completes the dish.
• Cut the meat into small, even pieces. Bite-size cubes or rough shreds (about 1/2–3/4 inch) distribute better throughout the grains and reheat more gently.
• Adjust moisture at the end. If the pilaf seems dry just before serving, stir in 2–3 tablespoons of hot broth or water to loosen it.
• Let it rest briefly. A 5-minute rest off the heat allows flavors to meld and makes the pilaf easier to spoon neatly.

Variations

• Apple and fennel twist: Add 1 thinly sliced fennel bulb and 1 diced tart apple (such as Granny Smith) along with the carrots and celery. Sauté until softened for a subtly sweet, aromatic variation.
• Smoky cast-iron version: Stir 2–4 slices of chopped, cooked bacon or a splash (1/2–1 tsp) of liquid smoke into the pilaf when adding the turkey for a campfire-style depth.
• Holiday orange-scented pilaf: Replace the lemon juice with 1 tbsp orange juice and add 1 tsp finely grated orange zest along with the cranberries for a brighter, festive flavor.

Storage & Make-Ahead

Let the pilaf cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. To reheat, add a splash of broth or water, then warm gently on the stovetop over medium-low heat, stirring occasionally, until hot. You can also reheat individual portions in the microwave, covered, with a spoonful of liquid added. For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 2–3 months; thaw overnight in the refrigerator before reheating. If you are planning ahead for a gathering, you can cook the grains and roast the turkey or game bird up to 2 days in advance, then finish the sauté and final assembly just before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 520 calories, 32 g protein, 45 g carbohydrates, 21 g fat, 5 g fiber, and 650 mg sodium. Values will vary depending on the specific broth, type of game bird, and cranberries used.