Wild Rice Pilaf with Pecans and Cranberries

Wild Rice Pilaf with Pecans and Cranberries is a fantastic side dish that brings rich flavors and a nutty texture to your table.

Course Side Dish

Cuisine American

Keyword Wild Rice Pilaf

Prep Time 10

Cook Time 45

Servings servings

Calories 320kcal

Author Dana DeVolk

Place a medium sauce pot over medium heat.
Once hot, add the 1 tablespoon oil and the rice. Stir occasionally as you toast it off for about 5 minutes.
1 tablespoon vegetable oil, 1 1/2 cups wild rice blend
Add the water and bring to a boil, then reduce to low heat and cover as the rice cooks, about 35 minutes or until tender—fluff with a fork and set aside.
2 1/4 cups water
Set a skillet over medium heat.
As the rice is almost finished cooking, place the butter in a large skillet over medium heat, and once hot, add the minced onions and carrots.
1/4 cup butter, 1 small sweet onion, 1 medium carrot
Cook for 4-6 minutes until soft and onions are golden.
Stir in the rice and season with salt and pepper.
1/2 teaspoon salt, 1/2 teaspoon black pepper
Stir in the minced cranberries, pecans, and parsley.
1/2 cup fresh cranberries, 1/2 cup chopped pecans, 1/4 cup fresh chopped parsley

Use High-Quality Wild Rice: For the best flavor, use a high-quality wild rice blend. Lundberg Wild Blend Rice is a great option.
Toast the Rice: Toasting the rice before cooking brings out its nutty flavor.
Fresh Ingredients: Use fresh cranberries and parsley for the best taste and texture.
Don’t Overcook the Rice: Cook the rice just until tender to avoid a mushy texture.
Add Extra Vegetables: Feel free to add extra vegetables like bell peppers or mushrooms.
Season Well: Don’t forget to season with salt and pepper to enhance all the flavors.