Wild Rice Pilaf With Dried Cranberries & Pecans
October 14, 2015
"This recipe is from Williams-Sonoma. I have changed the all wild rice to Lundberg's Wild Blend."
- Serving Size: 1 (83.8 g)
- Calories 255.4
- Total Fat - 10.4 g
- Saturated Fat - 3 g
- Cholesterol - 41.7 mg
- Sodium - 161.8 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 3.5 g
- Sugars - 1.6 g
- Protein - 9.9 g
- Calcium - 26 mg
- Iron - 1.6 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
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 or until done.
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.
Tips & Variations
No special items needed.