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Wild-Rice Pilaf with Cranberries and Pecans

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

Source: Martha Stewart Living, November 2009



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.

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How would you rate this recipe?
  • 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.

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