Cranberry Pecan Holiday Wild Rice Pilaf

• 1 cup wild rice
• 2 cups low-sodium vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons unsalted butter (optional)

Steps

1. 1 Rinse wild rice under cold water until the water runs clear.
2. 2 In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until rice is tender.
3. 3 While rice cooks, heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
4. 4 Add minced garlic and cook for another minute until fragrant.
5. 5 Stir in dried cranberries, toasted pecans, parsley, and thyme. Cook for 2 minutes.
6. 6 Once rice is cooked, fluff with a fork and stir in the skillet mixture. If desired, add butter for extra richness.
7. 7 Season with salt and pepper to taste. Serve warm.

Equipment

• Medium saucepan
• Skillet
• Wooden spoon

Variations

• For a vegan option, skip the butter and use vegetable broth.
• Add sautéed mushrooms for an earthy depth.

Substitutions

• Substitute wild rice with brown rice if preferred.
• Use walnuts in place of pecans for a different nutty flavor.

Pairings

• Green bean almondine
• Roasted root vegetables

Nutrition

Tips

• Toasting the pecans before adding them really boosts their flavor.
• For added color and texture, consider adding roasted chestnuts or slivered almonds.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with a bit of broth.

Serving Suggestions

• Pairs beautifully with roasted turkey or baked ham.
• Serve with a side of cranberry sauce for an extra holiday touch.

FAQ