Brown Butter Wild Rice Pilaf With Lemon-Maple Vinaigrette
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Look no further than this wild rice pilaf for a nutty, aromatic side dish that’s easy to put together and stands out on the dinner table. Thanks to eye-catching wild grains and dried cranberries, this homemade rice pilaf is just as nice to look at as it is enticing to your nose.
What’s the real star of this dish? The brown butter. If you’re a brown butter novice, you’re in for a treat. With a gentle toasting on the stovetop, butter takes on a more nutty, more flavorful form that will elevate your homemade wild rice pilaf to chef status.
(If you find yourself as obsessed with brown butter as we are, try making our chocolate chip cookie recipe with it. Brown your butter on the stovetop, and then let it reach room temperature to follow the recipe.)
Inspired by this side dish?
Don’t sweat it if you don’t have ideas for a main dish to pair it with yet. We think these entrees will go perfectly with our wild rice pilaf:
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Brown Butter Wild Rice Pilaf With Lemon-Maple Vinaigrette
Start to finish: 1 hour 15 minutes
Impresses: 4
Ingredients
For the pilaf:
4 tablespoons salted, European-style butter (we love Plugrá® brand)
1 cup wild rice
1½ cups reduced-sodium chicken stock
¼ cup dried cranberries
¼ cup chopped pecans
½ cup shaved Parmesan cheese
Zest of half a lemon
For the vinaigrette:
1 lemon, juiced
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
¼ teaspoon salt
Pinch black pepper
Method
For the wild rice pilaf:
Melt butter in a saucepot over medium heat. Let simmer slightly until browned and smells nutty, about 3–4 minutes.
Add rice and stir to combine. Let toast 2 minutes, stirring halfway through.
Add chicken stock and bring to a boil. Reduce to a simmer, cover and cook 45 minutes or until all liquid is absorbed.
Once cooked, fluff with a fork and transfer to a serving dish. Top with cranberries, pecans, Parmesan cheese and lemon zest. Then, toss with vinaigrette (recipe below).
For the vinaigrette:
In a small jar, combine lemon juice, olive oil, maple syrup, rosemary, salt and pepper. Shake vigorously to combine. When ready to serve, toss the homemade rice pilaf in vinaigrette.