Wild Rice, Kale, and Cranberry Pilaf
Ali Segersten Nov 19, 2012 7 comments
There’s something so grounding about a warm winter pilaf—the way the grains softly steam, the greens wilt just enough, and those little pops of cranberry brighten every bite. This one has been a favorite in my kitchen for years. It’s hearty, deeply nourishing, and full of the vibrant plant compounds we naturally crave during the colder months.
This pilaf makes a beautiful addition to any holiday table, and it also works wonderfully as a gluten-free stuffing for turkey or roasted vegetables. If you want an extra layer of richness, scatter in a handful of chopped, roasted hazelnuts just before serving. They bring such a lovely crunch.
How This Winter Pilaf Supports Your Health
Wild rice, kale, and fresh cranberries come together here as true winter superfoods—each one rich in antioxidants, phytonutrients, and minerals that support resilience and vitality.
Fresh cranberries, especially when they’re in season, are full of protective plant compounds. Research shows they contain a uniquely concentrated spectrum of antioxidants, including:
- Proanthocyanidins: Known for their anti-inflammatory effects and their role in supporting cardiovascular and immune health.
- Resveratrol: A cell-protective compound also found in berries, peanuts, grapes, and red wine, known for its antioxidant and healthy-aging support.
- Vitamin C: Essential for immune function, collagen synthesis, and antioxidant defense.
Their tartness is your sign that these phytonutrients are abundant. During cranberry season, I love adding a handful to smoothies or simmering them into savory dishes like this one to bring brightness and nourishment to winter meals.
Wild rice adds its own gifts—an excellent source of manganese, along with supportive minerals like magnesium and phosphorus, slow-burning carbohydrates for steady energy, and a deliciously earthy flavor that anchors the entire dish. Kale folds in softly with the heat, bringing chlorophyll, fiber, and micronutrients that help your body feel replenished.
Together, these ingredients offer a bowl that feels restorative, seasonal, and deeply satisfying.
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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Comments
This was a very colourful and delicious salad. The addition of toasted walnuts added some depth and crunch. I love your recipes and look forward to your posting. I adore your cookbook! Thanks for all your dedication.
This dish is beautiful with the colors although the flavor wasnt very good....we ate it up the next day after pouring braggs on it and adding sunflower seeds
This looks like a gem of a recipe and it gives me another destination for kale. I like the sounds of this with dried cranberries. Love the red and green as an appealing holiday dish. Thanks so much!
Which cook book is this from? and the other Thanksgiving recipes!! i have your first one!!
So is this a tasty likable dish for a gathering? Thinking of replacing stuffing with this
Sounds good. :)
Too good to be true! I just threw away some cranberries because they were in the fridge too long and were rotting. I just didn't know what to do with them! I feel awful now, definitely would have done this!