Wild Rice and Dried Fruit Pilaf

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Dried fruit and wild rice have always been favored during the holidays, but you can make this dish anytime you want to add a bit of sweetness to your meal!

Makes 6 serving

  • 2 cups chicken broth
  • 1 cup California wild rice, rinsed
  • 1 Tablespoon butter
  • 1 onion, sliced in thin wedges
  • 2 teaspoons firmly packed brown sugar
  • ¼ cup golden raisins
  • ¼ cup dried cranberries or cherries
  • ¼ cup chopped dried apricots
  • 1 teaspoon grated orange zest
  • Juice from 1 orange
  • ¼ teaspoon pepper
  • 2 Tablespoons chopped parsley
Cooking Instructions:

Combine chicken broth and wild rice in medium saucepan; bring to a boil. Reduce heat, cover and simmer 40 minutes or until almost tender.

In small saucepan, melt butter over low heat; stir in onion and brown sugar. Cook 10 minutes, stirring occasionally, until onion is tender and lightly browned.

Add cooked onions, raisins, cranberries, apricots, orange zest, orange juice and pepper to rice mixture. Cover and simmer 10 minutes or until rice is tender and grains have puffed open. Stir in parsley.

Compliments of California Wild Rice Advisory Board
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Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.