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Wild Rice Pilaf with Dried Cranberries and Pecans

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A flavorful wild rice pilaf featuring a blend of wild and brown rice cooked in stock with dried cranberries, toasted pecans, and fresh herbs for a festive side dish.

Ingredients

Scale
  • 4 cups chicken or vegetable stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola or grapeseed oil
  • 3 large shallots, minced
  • 2 cups wild rice or 2 cups short-grain brown rice, or a mixture
  • 1/2 cup dried cranberries
  • 1 bay leaf
  • 2 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/8 teaspoon freshly ground white pepper, plus more to taste
  • 1/2 cup pecans, toasted and coarsely chopped
  • 1/4 cup minced fresh flat-leaf parsley

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a heavy 2-quart flameproof casserole over medium heat, melt the butter with the oil.
  3. Add the shallots and sauté until translucent, about 2 to 3 minutes.
  4. Add the rice and stir until the grains are well coated, about 3 minutes.
  5. Stir in the simmering stock, dried cranberries, bay leaf, thyme, 1/2 teaspoon sea salt, and 1/8 teaspoon white pepper.
  6. Bring to a simmer, stir and cover.
  7. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, about 40 to 45 minutes.
  8. Remove from the oven; discard the bay leaf and thyme sprigs if used.
  9. Taste and adjust seasonings with salt and pepper as needed.
  10. Stir in the toasted pecans and parsley.
  11. Serve hot or warm.

Notes

Using a mixture of wild and short-grain brown rice adds texture and complexity. Toasting the pecans enhances their flavor and adds a pleasant crunch. This dish pairs well with poultry or roasted vegetables.

Nutrition

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

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