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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

Source: Martha Stewart Living, November 2009


  • 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


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

Cook's Notes

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.

Reviews Add a comment

  • christopher667
    20 DEC, 2014
    This was delicious! I made it for a potluck at work, and worried it would get overlooked by other, flashier menu items, but I had several people come up to me afterwards to say how much they liked it and ask for the recipe. I will say, I doubled the amount of dried fruit and nuts, but I'm sure it would be great either way. I also did half wild rice and half brown rice, just because I didn't have enough wild rice on hand. Will definitely make this again.
  • Mom24_4evermom
    15 OCT, 2014
    I used a brown and wild rice blend. Dried apricots and cherries or cranberries. I left out the pecans, though I think they'd be wonderful, but they would be mushy in leftovers. Love this recipe.
  • 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.
  • MS112614348
    7 MAR, 2010
    This was easy to make and tasty.