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Cranberry Pecan Wild Rice Pilaf

Cranberry pecan wild rice pilaf simmers until the grains split and turn tender, then gets a finishing touch of dried cranberries and toasted pecans. It makes a savory, chewy side dish with sweet-tart bites and a nutty crunch.
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Prep Time 10 minutes
Cook Time 1 hour
standing time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pecans chopped
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup celery finely chopped
  • 1 cup wild rice rinsed and drained
  • 3 cup low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup dried cranberries

Equipment

  • 1 3-quart saucepan

Method
 

  1. Toast the pecans in a dry 3-quart saucepan over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate.
  3. Melt the butter in the same saucepan over medium heat.
  4. Add the onion and celery, and cook for 5 to 7 minutes, stirring occasionally, until softened.
  5. Stir in the wild rice, broth, salt, and pepper.
  6. Bring the mixture to a boil.
  7. Cover and reduce the heat to low.
  8. Simmer for 45 to 55 minutes, until the grains have split and are tender.
  9. If liquid remains, drain the rice.
  10. Return the rice to the saucepan and stir in the cranberries.
  11. Cover and let stand off the heat for 10 minutes.
  12. Fold in the toasted pecans.
  13. Serve.

Notes

For the best texture, toast the pecans until fragrant and stir them in just before serving. Store leftovers in the refrigerator for up to 4 days; freeze for up to 2 months. Use vegetable broth instead of chicken broth for a vegetarian version.