Side
Wild Rice Pilaf with Cranberries and Pecans
A holiday-style side of wild and brown rice with shallots, thyme, dried cranberries and toasted pecans.
⏱ 1 hr 5 min (10 min prep, 55 min cooking)
🍽 Serves 6 · about 3/4 cup
make aheadfreezer friendly
vegetariangluten free
ContainsMilk, Tree nuts. Check the labels on what you buy; brands differ.
Ingredients
Rice
- ½ cup Wild rice, rinsed
- ½ cup Brown rice
- 2½ cup Vegetable broth, low-sodium
- ¼ tsp Table salt
Flavor
- 2 tbsp Butter, salted
- 2 Shallot, minced
- 1 stalk Celery, finely diced
- 4 sprig Fresh thyme, leaves only
- ½ cup Dried cranberries
- ½ cup Pecans, chopped
- ¼ cup Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan with lid, small skillet.
- Bring the wild rice, brown rice, broth and salt to a boil. Cover and simmer on low 45 to 50 minutes, until tender. Let stand 10 minutes, then drain off any extra liquid.
- Meanwhile, toast the pecans in a dry skillet over medium heat 3 to 4 minutes, stirring, until fragrant. Move them to a plate.
- Melt the butter in the skillet. Cook the shallots, celery and thyme 5 minutes, until soft.
- Toss the rice with the shallot mixture, cranberries, pecans and parsley.
Make aheadKeeps 5 days in the fridge; add the pecans just before serving so they stay crunchy. Reheat to 165°F.
❄️ FreezerFreeze without the pecans for up to 3 months.
↺ LeftoversStir leftovers into a green salad with leftover chicken or turkey.
🧒 With kidsServe the pecans on the side for kids who do not like nuts.
Dairy-free swapUse olive oil instead of butter.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.