Wild Rice Pilaf | Heidi Lescanec ND

Wild Rice Pilaf | Heidi Lescanec ND

Wild rice-is an aquatic grass native to N. America.

It is higher in protein and zinc than brown rice and contains high amounts of lysine, potassium and phosphorus.


  • 1 Cup wild rice
  • 1 Cup brown rice, japonica or red quinoa
  • 1 leek (thinly sliced)
  • 1/2 Cup fennel or celery
  • 2 Clove garlic
  • 1 Teaspoon thyme
  • 3/4 Cup pecans (toasted)
  • 1/2 Cup dried cranberries (or sundried tomatoes)
  • 1/4 Cup orange juice (freshly squeezed)
  • 1/2 Cup parsely (finely chopped)


To cook the grains:

  1. 1 c wild rice : 2.5 -3 water (makes about 4 c) bring to boil, simmer 55 mins. let stand 10 mins.

1 c. brown basmati, black japonica, millet or red or white quinoa (make about 3 c) :cook according to package instructions in broth or water.


  1. Heat olive oil or butter in a skillet over medium heat.
  2. Add diced leeks or onion and saut? until soft
  3. Add garlic, thyme.
  4. Add nuts and dried berries or veg.,* and rices, stir until all combined
  5. Lastly add herbs, orange juice and season with salt and pepper.
  6. Can use as a warm pilaf or salad.

* Instead of sweet cranberries, I sometimes use dried shitake or porcini mushrooms- soak for 20 mins in warm water or marsala