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Amazing Wild Rice with Cranberries and Pecans

Wild Rice with Cranberries and Pecans
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A festive and flavorful wild rice pilaf, studded with sweet cranberries and crunchy pecans. This dish is perfect for holiday gatherings or as a special side any time of year.

Ingredients

Scale
  • 2 cups wild rice blend
  • 4 cups chicken or vegetable broth
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • 1/4 cup olive oil
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the wild rice blend under cold water.
  2. In a medium saucepan, combine the rinsed wild rice and broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
  3. While the rice is cooking, toast the pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Remove from skillet and set aside.
  4. In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the cooked wild rice, toasted pecans, and dried cranberries to the skillet with the onion and garlic. Stir to combine.
  6. Stir in the chopped fresh parsley.
  7. Season with salt and freshly ground black pepper to taste.
  8. Serve warm.

Notes

  • For a richer flavor, use chicken broth. For a vegetarian option, use vegetable broth.
  • You can toast the pecans ahead of time to save time.
  • Feel free to add other dried fruits like chopped apricots or raisins.
  • A pinch of cinnamon or nutmeg can add a warm spice note.

Nutrition

Find it online: https://sundayflavor.com/wild-rice-cranberries-pecans-recipe/