WILD-RICE PILAF WITH CRANBERRIES AND PECANS

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped (1/4 cup)
• 1 cup wild rice
• 3 cups homemade or store-bought low-sodium chicken stock
• 1/2 cup pecans
• 1/4 cup dried cranberries
• 1/4 cup golden raisins, coarsely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper

Preparation

1. 1. Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a
2. boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.


3. 2. While rice cooks, preheat oven to 400. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.


4. 3. Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.