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Irresistible Cranberry Pecan Wild Rice Pilaf

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A festive and homey wild rice pilaf featuring nutty wild rice, sweet-tart dried cranberries, and crunchy toasted pecans. Perfect as a quick, wholesome side for holidays or weeknight dinners.

Ingredients

Scale
  • 1 cup wild rice blend (wild and brown rice mix)
  • 3 cups low-sodium chicken or vegetable broth
  • ½ cup dried cranberries
  • ¾ cup pecans, toasted and chopped
  • 1 small yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil or unsalted butter
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme leaves
  • Salt and black pepper to taste
  • Optional: 1 tsp orange zest

Instructions

  1. Rinse the rice under cold running water for about 30 seconds to remove excess starch.
  2. In a medium saucepan, bring 3 cups of broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 40-45 minutes until tender and liquid is absorbed. If needed, cook an additional 5-10 minutes.
  3. While the rice cooks, toast the pecans in a large skillet over medium heat for 3-5 minutes, stirring frequently until nutty and slightly darker. Remove and set aside.
  4. In the same skillet, heat olive oil or butter. Sauté the diced onion and celery for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
  5. Add the cooked wild rice to the skillet with the sautéed vegetables. Stir in dried cranberries, toasted pecans, chopped parsley, thyme leaves, and optional orange zest. Mix gently to combine.
  6. Season with salt and black pepper, starting with ½ tsp salt and ¼ tsp pepper. Adjust seasoning to taste.
  7. Warm the mixture on low heat for 2-3 minutes to meld flavors, avoiding overheating to keep cranberries plump and nuts crunchy.
  8. Transfer to a serving dish, garnish with extra parsley if desired, and serve warm.

Notes

Toast pecans carefully to avoid burning and bring out their flavor. Rinse rice well to prevent mushiness. Use broth instead of water for deeper flavor. Add a splash of broth or olive oil if pilaf seems dry after cooking. Optional orange zest adds freshness. Can substitute pecans with walnuts, almonds, or seeds for nut-free version. Fresh cranberries can be used but may require added sweetener.

Nutrition

Keywords: wild rice pilaf, cranberry pecan pilaf, holiday side dish, easy side recipe, gluten-free side, vegetarian side, nutty rice pilaf

Find it online: https://tempotaste.com/irresistible-cranberry-pecan-wild-rice-pilaf-recipe-easy-perfect-sides/