Wild-Rice Pilaf with Cranberries and Pecans
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- Yield Serves 6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped (1/4 cup)
- 1 cup wild rice
- 3 cups homemade or store-bought low-sodium chicken stock
- 1/2 cup pecans
- 1/4 cup dried cranberries
- 1/4 cup golden raisins, coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
Directions
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Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
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While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
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Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
Cook's Note
This dish is best the day it's made but can be prepared a few hours ahead. Let stand at room temperature until you're ready to serve it.
Fresh and delicious.
The sweetness of the raisin goes well with the tartness of the cranberry and the parsley adds a freshness to it.
I served it with grilled chicken and a raw kale salad that also had cranberries and pine nuts. I had a bit of everything left over so i mixed it all together and had a supper yummy salad for lunch the next day.
This was easy to make and tasty.