Wild Rice Pilaf with Cranberries and Pecans
This Wild Rice Pilaf with Cranberries and Pecans is beautiful, fall-inspired side dish that will make a fabulous addition to your holiday menu.
- 1/2 cup pecan halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup finely diced shallot (use entire bulb of large shallot)
- 2 cups wild rice blend (I use RiceSelect Royal Blend)
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup dried cranberries (like Craisins)
- 1 bay leaf
- 3 or 4 fresh thyme sprigs
- 1/2 teaspoon fine ground sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 cup chopped fresh flat-leaf parsley
Preheat oven to 375 degrees F.
Place the pecans on a small baking sheet and bake for 3 to 4 minutes, or until fragrant and nicely toasted. Remove from the oven and set aside.
Melt the butter with the oil in a heavy 2-quart oven-proof sauté pan or deep skillet over MEDIUM heat. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the broth, dried cranberries, bay leaf, thyme, sea salt and pepper. Bring to a simmer, stir and cover.
TO FINISH THE RICE FOR BOTH METHODS:
Remove and discard the bay leaf. Use a spoon to scrape the thyme leaves from the sprigs into the rice mixture and discard the sprigs. Taste and season with additional sea salt and pepper, if desired. Coarsely chop the pecans and stir them into the cooked rice along with the parsley and mix well to fluff it up. Serve immediately.
Calories: 271kcal | Carbohydrates: 39g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 210mg | Potassium: 313mg | Fiber: 4g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg