Wild Rice Pilaf with Dried Cranberries and Pecans
Wild Rice Pilaf with Dried Cranberries and Pecans is rated
out of
5 by
3.
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
8
Serves 8 to 10.
With its nutty flavor and slightly chewy texture, wild rice is a welcome addition to the winter table. It is not a true rice but rather the seed of an aquatic grass that still grows wild in the northern Great Lakes area of the United States. In this recipe, wild rice can be mixed with short-grain brown rice, which is chewier and sweeter than long-grain brown varieties. This pilaf is also delicious when made with all short-grain brown rice; unlike white rice, it has not been processed, so its nutritious outer coating remains intact.
Ingredients:
- 4 cups chicken or vegetable stock
- 2 Tbs. unsalted butter
- 1 Tbs. canola or grapeseed oil
- 3 large shallots, minced
- 2 cups wild rice or 2 cups short-grain brown
rice, or a mixture - 1⁄2 cup dried cranberries
- 1 bay leaf
- 2 fresh thyme sprigs or 1⁄4 tsp. dried thyme,
crumbled - 1/2 tsp. fine sea salt, plus more, to taste
- 1/8 tsp. freshly ground white pepper, plus
more, to taste - 1⁄2 cup pecans, toasted and coarsely chopped
- 1⁄4 cup minced fresh flat-leaf parsley
Directions:
Preheat an oven to 375°F. In a saucepan over medium-low heat, bring the stock to a simmer.
In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil. 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 simmering stock, dried cranberries, bay leaf, thyme, the 1/2 tsp. sea salt and the 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
Remove from the oven. Remove and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the pecans and parsley. Serve hot or warm.
In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil. 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 simmering stock, dried cranberries, bay leaf, thyme, the 1/2 tsp. sea salt and the 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
Remove from the oven. Remove and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the pecans and parsley. Serve hot or warm.
Serves 8 to 10.
Adapted from
Williams-Sonoma Collection Series,
Christmas,
by Carolyn Miller
(Simon & Schuster, 2003).
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Rated 2 out of
5
by
Cocoachai from
Didn’t cook in the oven
This recipe didn’t cook the rice in the oven. I’ve successfully made wild rice stovetop and was excited to have an oven option, but even with more time, the rice didn’t cook.
Date published: 2021-09-20
Rated 5 out of
5
by
Kimdayna1608 from
Excellent for Holidays
This recipe is excellent. I love the nutty flavor of the wild rice against the tartness of the cranberries. It's also very nice to have the crunch of the pecans with the chewy texture of wild rice! It's a must try for the holidays!
Date published: 2015-11-01
Rated 5 out of
5
by
Noonch from
Excellent flavor....
Just the right balance of sweetness. I toasted the rice (brown short grain) a bit longer to give an extra nuttiness. I also toasted the pecans in a pan which also really brought out the overall nutty flavor. Toasted pine nuts works very well also.
I have also finished each serving with a drizzle of high quality extra virgin olive oil which adds a nice peppery finish.
This pairs really well with roasted pork or chicken, and I recommend a vegetable or salad with some nice acidity to the dressing.
Date published: 2012-07-04