Rustic Wild Rice Pilaf with Toasted Almonds & Herbs

Nutty, aromatic, and full of texture, this wild rice pilaf is a side dish that feels both rustic and refined. The buttery rice absorbs layers of flavor from shallots, garlic, and herbs, while the toasted almonds add a gentle crunch in every bite. It’s beautiful on its own or as the perfect partner to roasted meats, chicken, or fish—a simple dish that brings quiet sophistication to any table.

Ingredients

1 cup wild rice blend (or pure wild rice if you prefer)

2 ½ cups chicken or vegetable broth

2 tbsp unsalted butter

1 small shallot, finely chopped

1 small carrot, finely diced

2 cloves garlic, minced

½ cup sliced almonds

1 tsp fresh thyme leaves

1 tbsp chopped flat-leaf parsley

Salt and freshly ground black pepper, to taste

Directions

Cook the Rice:

Rinse the rice under cool water. In a medium saucepan, bring the broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 40–45 minutes, or until tender and the liquid is absorbed. Fluff with a fork.

Sauté the Aromatics:

While the rice cooks, melt butter in a large skillet over medium heat. Add shallots and carrots and cook until softened, about 4–5 minutes. Stir in the garlic and cook for another minute until fragrant.

Toast the Almonds:

Push the vegetables to the side of the skillet and add almonds to the empty space. Toast gently until golden and aromatic.

Combine & Season:

Add the cooked rice to the skillet, sprinkle in thyme and parsley, and season with salt and pepper. Toss gently to combine, letting it warm through for 2–3 minutes.

Serve

Spoon into a rustic bowl, and garnish with a few extra toasted almonds and a sprig of thyme.

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