Description
Nutty wild rice, savory mushrooms, and a hint of sweetness from cranberries—this pilaf is fall on a fork. Topped with juicy grilled chicken and a crunch of walnuts, it’s the kind of meal that feels both rustic and refined. A cozy, wholesome dish that satisfies every craving the season brings.
Ingredients
For the Pilaf
1 cup wild rice blend
2 cups chicken or vegetable broth
1 tbsp olive oil or butter
1/2 onion, finely chopped
1 1/2 cups mushrooms, sliced (cremini or mixed)
1/3 cup dried cranberries
1/4 cup chopped walnuts
Salt & pepper to taste
Optional: fresh thyme or parsley for garnish
For the Chicken
2 chicken breasts or thighs
Olive oil, salt, pepper, garlic powder
Instructions
Cook wild rice in broth according to package instructions (usually 40–45 minutes).
While rice cooks, season chicken with olive oil, salt, pepper, and garlic powder. Grill or bake at 400°F (200°C) for 20–25 minutes or until cooked through. Slice.
In a large skillet, heat olive oil or butter. Sauté onions and mushrooms until browned and tender.
Stir in cooked rice, cranberries, and walnuts. Season with salt and pepper.
Top pilaf with sliced chicken and garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 520 / Serving
- Fat: 24 / Serving
- Carbohydrates: 38 / Serving
- Fiber: 5 / Serving
- Protein: 35 / Serving