Wild Rice Pilaf with Peanuts, Cranberries, and Citrus

Quick Recipe Version (TL;DR)

• Yield: 6 servings (side dish)
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 1/2 cups uncooked wild rice, rinsed
• 3 1/2 cups low-sodium vegetable or chicken broth
• 1 cup water
• 2 tbsp olive oil (for sautéing)
• 1 small yellow onion, finely diced
• 2 celery stalks, finely diced
• 1/2 cup finely diced carrot (about 1 small)
• 3/4 cup dried cranberries
• 1 cup dry-roasted unsalted peanuts, toasted and chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh thyme or 1 tsp dried thyme
• 2 tbsp chopped fresh chives or green onions
• 2 small garlic cloves, minced (divided)
• 1 bay leaf, 1 1/4 tsp kosher salt (divided), black pepper
• 1/4 cup fresh orange juice + 1 tsp zest
• 2 tbsp fresh lemon juice
• 1 tbsp smooth natural peanut butter
• 1 tsp Dijon mustard
• 1–1 1/2 tbsp honey or maple syrup
• 3 tbsp extra-virgin olive oil + 1 tbsp peanut oil (or more olive oil)

Do This

• 1. Cook rinsed wild rice in broth, water, bay leaf, and 1 tsp salt at a gentle simmer, covered, until tender and most grains are split, 45–55 minutes. Drain excess liquid and fluff.
• 2. Toast peanuts in a dry skillet over medium heat until fragrant and lightly golden, 5–7 minutes. Cool, then coarsely chop.
• 3. Sauté onion, celery, and carrot in 2 tbsp olive oil with a pinch of salt until softened and lightly golden, 6–8 minutes. Add 1 minced garlic clove and cook 1 minute more.
• 4. Whisk together orange juice and zest, lemon juice, peanut butter, Dijon, honey, remaining minced garlic, 1/4 tsp salt, and pepper. Slowly whisk in 3 tbsp olive oil and 1 tbsp peanut oil until smooth.
• 5. In the sauté pan, combine warm rice with the vegetables and dried cranberries. Pour over about two-thirds of the vinaigrette and toss gently to coat.
• 6. Off the heat, fold in chopped peanuts, parsley, thyme, and chives. Add more vinaigrette to taste and season with additional salt and pepper if needed.
• 7. Serve warm or at room temperature, garnished with extra peanuts and herbs.

---

Why You’ll Love This Recipe

• Hearty wild rice, crunchy peanuts, and sweet-tart cranberries give this pilaf incredible texture and flavor in every bite.
• A bright citrus-peanut vinaigrette keeps the dish light, fresh, and deeply aromatic instead of heavy or greasy.
• Perfect make-ahead side for holidays, potlucks, or weeknight dinners; it transports and reheats beautifully.
• Naturally dairy-free and easily made vegan or gluten-free with simple ingredient swaps.

Grocery List

• Produce: 1 small yellow onion, 2 celery stalks, 1 small carrot, 1 orange, 1 lemon, 2 small garlic cloves, fresh flat-leaf parsley, fresh thyme (or dried), fresh chives or green onions.
• Dairy: None.
• Pantry: Wild rice, low-sodium vegetable or chicken broth, dry-roasted unsalted peanuts, dried cranberries, extra-virgin olive oil, peanut oil (optional), smooth natural peanut butter, Dijon mustard, honey or maple syrup, bay leaf, kosher salt, black pepper.

Full Ingredients

For the Wild Rice Pilaf

• 1 1/2 cups uncooked wild rice, rinsed in cold water
• 3 1/2 cups low-sodium vegetable or chicken broth
• 1 cup water
• 1 bay leaf
• 1 tsp kosher salt (for cooking the rice), plus more to taste
• 2 tbsp extra-virgin olive oil (for sautéing)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 celery stalks, finely diced (about 3/4 cup)
• 1/2 cup finely diced carrot (about 1 small carrot)
• 1 small garlic clove, minced
• 3/4 cup dried cranberries
• 1 cup dry-roasted unsalted peanuts, toasted and coarsely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tbsp chopped fresh thyme leaves or 1 tsp dried thyme
• 2 tbsp chopped fresh chives or thinly sliced green onions
• Freshly ground black pepper, to taste

For the Light Citrus-Peanut Vinaigrette

• 1/4 cup freshly squeezed orange juice (from about 1 large orange)
• 1 tsp finely grated orange zest
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp smooth natural peanut butter
• 1 tsp Dijon mustard
• 1 small garlic clove, very finely minced or grated
• 1–1 1/2 tbsp honey or maple syrup (to taste)
• 1/4 tsp fine sea salt or kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 1 tbsp peanut oil or additional olive oil

Optional Garnishes

• Extra chopped peanuts
• Additional chopped fresh herbs (parsley, chives, or thyme)
• Extra orange zest for a bright finish

Step-by-Step Instructions

Step 1: Cook the wild rice

Rinse the wild rice in a fine-mesh strainer under cold running water for about 30 seconds, swishing it around with your fingers. This removes surface starch and any dust so the grains cook up separate and fluffy.

In a medium saucepan, combine the rinsed wild rice, 3 1/2 cups broth, 1 cup water, bay leaf, and 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and simmer gently for 45–55 minutes. The wild rice is done when most of the grains have split open and are pleasantly chewy-tender, but not mushy.

If there is excess liquid remaining, drain the rice in a fine-mesh strainer. Discard the bay leaf. Let the rice sit uncovered for 5–10 minutes to steam off any extra moisture, then fluff with a fork. Keep warm.

Step 2: Toast and chop the peanuts

While the rice cooks, place the 1 cup dry-roasted unsalted peanuts in a dry skillet over medium heat. Toast, shaking the pan or stirring every 30 seconds, until the peanuts smell fragrant and develop light golden spots, 5–7 minutes. Watch closely so they do not burn.

Transfer the peanuts to a cutting board to cool slightly, then coarsely chop them. You want a mix of larger chunks and smaller bits so you get lots of texture throughout the pilaf. Set aside a small handful for garnish if you like.

Step 3: Prep and sauté the aromatics

Finely dice the onion, celery, and carrot. Mince one of the garlic cloves (the other will go into the vinaigrette). Chop the parsley, thyme, and chives, keeping them in a separate pile from the vegetables for now.

In a large, wide sauté pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the onion, celery, carrot, and a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and just beginning to turn golden at the edges, 6–8 minutes.

Add the minced garlic clove and cook for 30–60 seconds more, just until fragrant. Do not let the garlic brown. Turn the heat down to low while you make the vinaigrette so the vegetables stay warm but do not scorch.

Step 4: Make the light citrus-peanut vinaigrette

In a medium bowl or a large measuring cup, combine the orange juice, orange zest, lemon juice, peanut butter, Dijon mustard, the remaining minced garlic clove, honey or maple syrup, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the peanut butter is fully dissolved and the mixture looks smooth.

While whisking continuously, slowly drizzle in the 3 tablespoons olive oil and 1 tablespoon peanut oil. Continue whisking until the vinaigrette is slightly thickened and glossy. Taste and adjust: add a pinch more salt for savoriness, a few drops more lemon juice for brightness, or a touch more honey if you prefer it a little sweeter. Set aside.

Step 5: Combine the rice, vegetables, and cranberries

Return the heat under the sauté pan with the vegetables to medium-low if it has cooled. Add the warm, fluffed wild rice to the pan. Use a large spoon or spatula to gently toss and fold the rice with the sautéed vegetables until everything is evenly distributed.

Sprinkle in the 3/4 cup dried cranberries and stir again. The gentle heat will slightly plump the cranberries and help them absorb some of the vinaigrette later, giving you juicy pops of sweetness throughout the pilaf.

Step 6: Dress the pilaf with the citrus-peanut vinaigrette

Give the vinaigrette a quick whisk to re-emulsify if it has separated. Pour about two-thirds of the vinaigrette over the warm rice mixture. Using a folding motion, gently toss until the grains are evenly coated and glistening. Take your time here; gentle mixing keeps the wild rice intact and prevents it from getting mushy.

Taste a spoonful. If the flavors seem a bit shy, add more vinaigrette a tablespoon at a time until the pilaf tastes bright, slightly citrusy, and well-seasoned. Remember you will still be adding toasted peanuts and fresh herbs, which will add more flavor and texture.

Step 7: Fold in peanuts, herbs, and finish

Turn off the heat. Add the chopped toasted peanuts (reserving some for garnish if you like), chopped parsley, thyme, and chives to the pan. Gently fold them into the pilaf until evenly distributed.

Taste again and adjust the seasoning with additional salt and freshly ground black pepper as needed. If you like a more pronounced citrus note, grate a little extra orange zest over the top and give it a final toss.

Transfer the pilaf to a serving bowl or serve straight from the pan. Garnish with the reserved peanuts and a sprinkle of fresh herbs. Serve warm or at room temperature.

Pro Tips

• Do not overcook the wild rice. Wild rice should be tender with a pleasant chew. Start checking at 40–45 minutes; drain any excess liquid promptly to avoid mushiness.
• Use warm rice for best flavor absorption. Tossing the vinaigrette with warm rice and vegetables lets the grains soak up the dressing and makes the flavors more vibrant.
• Toast the peanuts for maximum crunch and aroma. Even if your peanuts are labeled roasted, a quick toast in a skillet brings out extra nuttiness and keeps them crunchy in the pilaf.
• Balance the vinaigrette to your taste. Citrus, sweetness, and salt should be in harmony. Taste and adjust the honey, lemon juice, and salt until it tastes lively on its own before dressing the pilaf.
• Chop ingredients evenly. Finely dicing the onion, celery, and carrot ensures you get a little bit of everything in each bite and helps the pilaf look polished and cohesive.

Variations

• Vegan and gluten-free: Use vegetable broth and maple syrup instead of honey. Most Dijon mustard is gluten-free, but check your brand’s label to be sure.
• Make it a main dish: Stir in 1 1/2–2 cups cooked chickpeas, lentils, or shredded rotisserie chicken (if not vegetarian) along with the peanuts and herbs to turn this into a hearty one-bowl meal.
• Swap the fruit and nuts: Substitute chopped dried apricots, cherries, or golden raisins for the cranberries, and try cashews or almonds instead of peanuts while keeping the citrus-peanut vinaigrette for flavor.

Storage & Make-Ahead

This wild rice pilaf is excellent for making ahead. Let the cooked pilaf cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. For the best texture, you can reserve some of the chopped peanuts and fresh herbs and stir them in just before serving so they stay extra crisp and bright.

Serve leftovers chilled, at room temperature, or gently warmed. To reheat, add a splash of water or extra orange juice and warm in a covered skillet over low heat, stirring occasionally, just until heated through. If the pilaf seems a bit dry after refrigeration, drizzle with a spoonful of olive oil or a quick mini-batch of the citrus-peanut vinaigrette before serving.

Nutrition (per serving)

Approximate values for 1 of 6 side-dish servings: about 520 calories, 10 g protein, 55 g carbohydrates, 27 g fat, 6 g fiber, and 10 g added sugars. Actual values will vary based on specific ingredients and brands used.