Wild Rice Pilaf With Dried Cranberries & Pecans

Prep Time
Cook Time
Ready In

"This recipe is from Williams-Sonoma. I have changed the all wild rice to Lundberg's Wild Blend."

Original recipe yields 8 servings


  • 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 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 & Variations

No special items needed.



Liked the flavor and the combination of the nuts and cranberries but will take your suggestion of using a rice blend next time, instead of all wild rice. Cook time for me was closer to 1 hour. Great side for a leg of lamb.

review by:
(25 Dec 2015)