Rating: 2.94 stars
257 Ratings
  • 5 star values: 28
  • 4 star values: 35
  • 3 star values: 109
  • 2 star values: 64
  • 1 star values: 21

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 (5)

257 Ratings
  • 5 star values: 28
  • 4 star values: 35
  • 3 star values: 109
  • 2 star values: 64
  • 1 star values: 21
Rating: 5 stars
10/21/2019
This is a delicious and easy side dish. I have made it with pecans as well as chopped raw almonds. I used 365 organic broth, which says it has less sodium than others but isn't specifically "low-sodium." So good!
Rating: Unrated
12/20/2014
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.
Rating: 4 stars
10/15/2014
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.
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Rating: Unrated
03/19/2013
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.
Rating: Unrated
03/07/2010
This was easy to make and tasty.