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Community Recipe
from [kgreene4128]
WILD-RICE PILAF WITH CRANBERRIES AND PECANS

WILD-RICE PILAF WITH CRANBERRIES AND PECANS

This dish is best the day it's made but can be prepared a few hours ahead. Let stand at room temperature until you're ready to serve it.

  • Yield: 6 servings
  • Cook time:1 Hour
  • Prep time:10 Minutes

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. 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

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.

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.

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

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WILD-RICE PILAF WITH CRANBERRIES AND PECANS recipe

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