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Cranberry Wild Rice Pilaf

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A flavorful pilaf combining wild rice, white rice, cranberries, and toasted pecans, perfect for a side dish.

Ingredients

Scale
  • 1 cup low sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 cup wild rice, rinsed well and picked over
  • 3/4 cup long-grain white rice
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 1/4 cups boiling water
  • 1/3 cup sweetened or unsweetened cranberries
  • 1/3 cup toasted pecans, coarsely chopped
  • 1 tablespoon fresh parsley leaves, minced
  • Salt and pepper, to taste

Instructions

  1. Bring chicken broth and thyme to a boil in a medium saucepan over medium-high heat. Add wild rice, cover, and reduce heat to low. Simmer until rice is plump and tender, about 35 to 45 minutes.
  2. While wild rice cooks, melt butter in another saucepan. Add onion and cook until softened, about 4 minutes. Add white rice and cook until grains begin to turn translucent, about 3 minutes.
  3. Add boiling water to the white rice mixture, return to a boil, then reduce heat to low. Sprinkle cranberries evenly over rice and cover. Simmer until all liquid is absorbed, about 15 minutes.
  4. Combine cooked wild rice, white rice mixture, pecans, and parsley. Toss to combine and season with salt and pepper to taste.

Notes

This pilaf is a delightful combination of flavors and textures, perfect for fall or winter meals. You can adjust the amount of cranberries to your taste. For added flavor, consider using vegetable broth instead of chicken broth.

Nutrition

Find it online: https://www.receipster.com/wild-rice-pilaf-with-cranberries/

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