Wild Rice Pilaf With Dried Cranberries & Pecans
Recipe: #21330
October 14, 2015
Categories: Side Dishes, Pecan, Cranberry, Sunday Dinner, Oven Bake, Diabetic, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Sugar-Free, Vegetarian, Wild Rice, more
"This recipe is from Williams-Sonoma. I have changed the all wild rice to Lundberg's Wild Blend."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat an oven to 375°F.
Step 2
In a saucepan over medium-low heat, bring the stock to a simmer.
Step 3
In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil.
Step 4
Add the shallots and sauté until translucent, 2 to 3 minutes.
Step 5
Add the rice and stir until the grains are well coated, about 3 minutes.
Step 6
Stir in the simmering stock, dried cranberries, bay leaf, thyme, the 1/2 tsp sea salt and the 1/8 tsp white pepper.
Step 7
Bring to a simmer, stir and cover.
Step 8
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.
Step 9
Remove from the oven.
Step 10
Remove and discard the bay leaf and the thyme sprigs, if used.
Step 11
Taste and adjust the seasonings.
Step 12
Stir in the pecans and parsley.
Step 13
Serve hot or warm.
Tips
No special items needed.