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Cranberry Pecan Wild Rice Pilaf

Cranberry pecan wild rice pilaf simmers on the stovetop until the grains are tender but still chewy. Dried cranberries, toasted pecans, and fresh parsley add a sweet, nutty finish.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Standing time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pecan halves coarsely chopped
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 1.5 cup uncooked wild rice rinsed and drained
  • 4.5 cup low-sodium chicken broth
  • 0.5 tsp table salt
  • 0.25 tsp black pepper
  • 0.5 cup dried cranberries
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 4-quart saucepan

Method
 

  1. In a 4-quart saucepan over medium heat, toast the pecans, stirring often, for 3–5 minutes until fragrant and lightly browned.
  2. Transfer the pecans to a bowl.
  3. Melt the butter in the same saucepan.
  4. Add the onion and cook, stirring occasionally, for 4–5 minutes until softened.
  5. Add the wild rice and cook, stirring, for 1 minute.
  6. Stir in the broth, salt, and black pepper, then bring to a boil.
  7. Cover, reduce the heat to low, and simmer for 50–60 minutes until most grains have split and the rice is tender but still chewy.
  8. If broth remains, drain the rice in a fine-mesh strainer and return it to the saucepan.
  9. Stir in the cranberries, cover, and let stand for 10 minutes.
  10. Stir in the toasted pecans and parsley, then serve.

Notes

For the best texture, keep the rice tender but still chewy and drain any remaining broth before adding the cranberries. Refrigerate leftovers for up to 4 days; freezer-friendly. For a vegetarian version, use vegetable broth instead of chicken broth.