Wild Rice Pilaf with Porcini,Cranberries & Almonds

Francine Lizotte


This Wild Rice Pilaf with Porcini, Cranberries and Toasted Almonds is an elegant dish to serve for special occasion! It goes well with so many different proteins..


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4 servings
10 Min
1 Hr
Stove Top


  • 3/4 c
    wild rice
  • 2 1/4 c
    low-sodium chicken broth, divided
  • 2 Tbsp
    butter, divided
  • 1/2 oz
    dried porcini, soaked in water for 30 minutes
  • 1/3 c
    slivered almonds, toasted
  • 3/4 c
    basmati rice, rinsed and drained
  • 1/4 c
    red onions, finely chopped
  • 1 large
    clove garlic, pressed
  • 1/4 c
    dry white wine
  • 1/3 c
    dried cranberries
  • 1 pinch
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1 pinch
    ground himalayan sea salt, or to taste
  • 1 Tbsp
    fresh parsley, chopped

How to Make Wild Rice Pilaf with Porcini,Cranberries & Almonds


  1. In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tbsp. butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
  2. Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
  3. After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
  4. In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
  5. When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.
  6. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=YKsuXukxD60

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