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Wild Rice Pilaf With Dried Cranberries & Pecans

Here's how you make Wild Rice Pilaf With Dried Cranberries & Pecans
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  • Servings: 8
  • Prep: 10m
  • Cook: 50m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 4 cups chicken stock (or vegetable stock)
  • 2 tablespoons unsalted butter
  • 1 tablespoon oil (canola or grapeseed oil)
  • 3 large shallots, minced
  • 11 ounces wild rice blend (2 cups, or 2 cups short-grain brown rice)
  • 1/2 cup dried cranberries
  • 1 bay leaf
  • Thyme sprigs (2 fresh, or 1/4 tsp. dried thyme, crumbled)
  • 1/2 teaspoon fine sea salt (plus more, to taste)
  • 1/8 teaspoon freshly ground white pepper (plus more, to taste)
  • 1/2 cup pecan nuts (toasted and coarsely chopped)
  • 1/4 cup minced fresh flat-leaf parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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