Wild Rice, Kale, and Cranberry Pilaf

Ali Segersten Nov 19, 2012 7 comments
WILD RICE KALE CRANBERRY PILAF VEGAN-2

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.

ALI-2023-PHOTO-VERTICAL-2

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.

See More

Nourishing Meals Newsletter

Email updates.

Add Comment

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!

Related Posts

Dec 30, 2017

Tigernut Flour Apple Crisp (grain-free, nut-free, paleo, vegan)

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.

Read More
Nov 05, 2016

Autumn Detox Salad with Creamy Ginger-Cilantro Dressing (vegan)

Sometimes when the weather cools it is easy to get into the habit of eating more dense, cooked foods. For some people this is just what they need. But for others, a balance between raw and cooked is best. We each are unique, and so should be our diets. This colorful and nutrient-dense salad provides some key ingredients to support healthy detoxification. The dressing is delicious and can be used as a dip for raw veggies or used to top your favorite salads! I've even used it to top steamed vegetables! In functional medicine, detoxification is often considered "biotransformation" because our bodies will transform harmful substances into less harmful substances and then excrete them from the body.

Read More
Nov 20, 2014

Apple Cider & Herb Brined Turkey for Thanksgiving

To brine or not to brine...that is the question. I have found that brining a turkey produces very flavorful, juicy, and tender meat. In this post, I'm going to show you how to brine a whole turkey. Brining is the process of soaking the bird in a salt solution.

Read More
Nov 14, 2014

Harvest Vegetable Soup

It's autumn. The harvest is in. The fires are lit. The chill in the air invites simmering soups and stews in the kitchen. This nourishing, harvest vegetable soup recipe uses some common fall vegetables and some that you might not use that often like celeriac and rutabagas. I've created a detailed photo below to help you identify some of these vegetables when shopping. I've used both beef stew meat and cooked beans in this recipe so use whatever works best for your body! This recipe makes a large batch of soup. You will need a large pot that is at least 9-quarts in size. You can of course easily cut this recipe in half for a smaller batch.

Read More
Cranberry Orange Upside Down Cake (grain-free)
Nov 21, 2012

Cranberry Orange Upside Down Cake (grain-free)

I adore cranberries as you probably already know if you've been reading my blog. This healthy cranberry orange upside down cake recipe isn't very rich or sweet. In fact, I sweeten it with just a few tablespoons of maple syrup. It's plenty sweet for my family though.

Read More