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A black bowl filled with wild rice and pecans.
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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.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 271kcal


  • 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.


  • Transfer the pan to the oven and bake until all the liquid has been absorbed and the rice is tender, about 40 minutes.


  • Follow as directed but instead of transferring to the oven, cover, reduce heat under the pan to LOW and cook for 30 minutes or until all the liquid has been absorbed and rice is tender.


  • 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