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Wild Rice Pilaf with Cranberries and Pecans

A comforting and inviting wild rice pilaf blended with dried cranberries and toasted pecans, perfect for gatherings and seasonal meals.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups wild rice blend
  • 3 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 0.5 cups dried cranberries Can be substituted with dried cherries, raisins, or chopped dried apricots.
  • 0.5 cups pecans, toasted and chopped Walnuts, almonds, or cashews can be used instead.
  • 1 piece shallot, diced Can be substituted with finely chopped yellow onion or green onions.
  • 3 tablespoons butter Use olive oil or plant-based margarine for a dairy-free option.
  • to taste fresh thyme, for garnish Fresh rosemary or sage can be substituted.

Method
 

Preparation
  1. Melt butter in a saucepan over medium heat. Add the diced shallot and cook for about three minutes, stirring occasionally, until it becomes soft and fragrant but not browned.
  2. Add the wild rice blend to the saucepan. Stir well to coat the grains with butter and cook for about two minutes, letting the rice toast lightly without burning.
  3. Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 40 to 45 minutes. Cook until the rice is tender, and the liquid is absorbed.
  4. During the last five minutes of cooking, add the dried cranberries and toasted pecans. Stir gently to warm them through without softening too much.
  5. Remove the pilaf from heat and sprinkle with fresh thyme leaves. Serve immediately as a warm, inviting side dish perfect for any meal.

Notes

Store any leftovers in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze the pilaf for up to two months in a freezer-safe container. To reheat, gently warm on the stovetop over low heat, adding a splash of broth to keep the rice moist.