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Wild Rice Pilaf with Cranberries and Toasted Pecans

Wild rice pilaf with cranberries is simmered until the grains are tender but still chewy, then finished with toasted pecans. This savory-sweet side dish pairs wild rice with dried cranberries, onion, and celery.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pecans halves
  • 2 tbsp butter unsalted
  • 0.5 cup onion yellow, finely chopped
  • 0.5 cup celery finely chopped
  • 1 cup wild rice uncooked, rinsed and drained
  • 3 cup chicken broth low-sodium
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 0.5 cup cranberries dried

Equipment

  • 1 3-quart saucepan

Method
 

  1. In a dry 3-quart saucepan over medium heat, toast the pecans, stirring often, for 3 to 5 minutes until fragrant.
  2. Transfer the pecans to a plate.
  3. Melt the butter in the same saucepan over medium heat.
  4. Add the onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened.
  5. Stir in the wild rice and cook for 1 minute.
  6. Add the broth, salt, and pepper and bring to a boil.
  7. Cover, reduce the heat to low, and simmer for 40 minutes.
  8. Stir in the cranberries.
  9. Cover and simmer for 10 to 20 minutes, until most of the rice grains have split and are tender but still chewy.
  10. Remove the saucepan from the heat and let the pilaf rest, covered, for 5 minutes.
  11. Fluff with a fork and fold in the toasted pecans.

Notes

For the best texture, toast the pecans until fragrant and fold them in just before serving. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a vegetarian version, use vegetable broth instead of chicken broth.