Wild Rice Pilaf

Wild Rice Pilaf

This simple pilaf recipe lets you combine your favorite long-grain variety with Canoe Wild Rice. Whether on its own or as a side dish, it just might become the bright spot in your family’s dinner rotation.

Posted in: Main Course


  • 1 Cup Cooked Wild Rice
  • 1 Cup Uncooked Long-Grain Brown, White, or Basmati Rice
  • About 2 1/2 Cups Chicken Stock
  • 1/2 Cup Shredded Carrots
  • 1/2 Cup Dried Cranberries
  • 1 Tablespoon Extra Virgin Olive Oil or Butter
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Black Pepper





  1. Read instructions for the type of  long-grain rice you’re using and adjust the chicken stock if needed (water can also be used).
  2. Set cooked wild rice and dried cranberries aside.
  3. In a large saucepan, combine all ingredients except for the cooked wild rice and the dried cranberries—mix and cover.
  4. Proceed with the cooking instructions for the type of long-grain rice you’re using.
  5. After the rice is cooked through and most of the liquid has been absorbed, add the cooked wild rice and dried cranberries and heat through.
  6. Serve hot and enjoy!