Wild Rice Pilaf with Cranberries

This wild rice pilaf gives you a little more bang or your buck than the average side dish. Wild rice is chewy and nutty, giving off more flavor than brown or white rice. The cranberries and almonds provide a nice texture and parsley, ginger and lemon juice add a zippy freshness.

Wild Rice Pilaf

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour
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  • 1 cup wild rice or wild rice blend
  • ½ cup dried cranberries
  • ½ cup sliced almonds
  • ¾ cup chopped parsley
  • ½ tsp ginger
  • 3 tsp salt, divided
  • 2 tbsp olive oil
  • 1 tbsp lemon juice


1) Place wild rice and 2 tsp salt in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Wild, 1 cup

2) After the cook, remove rice from the Suvie Starch Cooker. Pour rice into a large bowl and toss with cranberries, almonds, parsley, ginger, 1 tsp salt, olive oil, and lemon juice.

3) Taste and adjust seasonings as needed. Serve as a side along with any of your other favorite Suvie dishes.

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