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Cranberry Wild Rice Pilaf Recipe – Easy Festive Side with Pecans

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A vibrant, festive pilaf featuring chewy wild rice, toasted pecans, and juicy cranberries, finished with a hint of orange and fresh herbs. This cozy side dish is perfect for holiday gatherings and weeknight dinners alike.

Ingredients

Scale
  • 1 cup wild rice blend (wild and brown rice recommended)
  • 2 1/4 cups vegetable broth (or chicken broth)
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup dried cranberries (soaked in warm water for 10 minutes)
  • 1/2 cup pecans, roughly chopped (toasted)
  • Zest of 1 orange
  • 2 tablespoons orange juice (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Rinse 1 cup wild rice blend in a fine mesh strainer under cold water for 1-2 minutes to remove excess starch.
  2. Place 1/2 cup dried cranberries in a small bowl, cover with hot water, and soak for 10 minutes. Drain and set aside.
  3. In a large skillet over medium heat, melt 2 tablespoons butter. Add diced onion and cook for 4-5 minutes until soft and translucent. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
  4. Add rinsed wild rice blend to the skillet. Stir and cook for 2-3 minutes to lightly toast the grains.
  5. Pour in 2 1/4 cups broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 35-40 minutes.
  6. While rice simmers, toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Set aside.
  7. After 35 minutes, check rice for tenderness. If liquid remains, uncover and cook for 5-10 minutes longer, stirring occasionally.
  8. Remove rice from heat. Stir in soaked cranberries, toasted pecans, orange zest, and orange juice. Fluff gently with a fork.
  9. Sprinkle chopped parsley over the top. Taste and adjust seasoning. Serve warm.

Notes

Toast both the rice and pecans for maximum flavor. Rinse rice well to prevent mushiness. Use a tight-fitting lid for steaming. Multitask by soaking cranberries and toasting pecans while rice cooks. For vegan, use olive oil and vegetable broth. For nut-free, substitute pumpkin or sunflower seeds. Flavors deepen after a day in the fridge—great for leftovers.

Nutrition

Keywords: wild rice pilaf, cranberry rice, holiday side dish, pecan pilaf, gluten-free, vegetarian, Thanksgiving, Christmas, festive rice, easy pilaf

Find it online: https://hungermind.com/cranberry-wild-rice-pilaf-recipe-easy-festive-side-with-pecans/