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Wild-Rice Pilaf with Cranberries and Pecans

Wild rice marries with pecans and dried cranberries in an updated pilaf.

  • servings: 6




  • 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

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.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

Martha Stewart Living, November 2009



Reviews (2)

  • Lisa Denise 19 Mar, 2013

    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.

  • linpika 7 Mar, 2010

    This was easy to make and tasty.