Wild Rice Pilaf with Cranberries and Pecans
Nutty, sweet, and bursting with seasonal flavor, this Wild Rice Pilaf with Cranberries and Pecans is the perfect cozy side dish for fall and holiday dinners! Made with hearty wild rice, tart cranberries, crunchy pecans, and savory herbs, this easy rice pilaf recipe is both elegant and comforting.
Ingredients
- 1 cup wild rice, rinsed
- 2 ½ cups vegetable or chicken broth
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dried cranberries
- ½ cup pecans, toasted and chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, finely chopped (optional)
- Salt and pepper, to taste
- Optional garnish: chopped fresh parsley
Instructions
- Cook the Wild Rice: In a medium saucepan, bring broth to a boil. Add wild rice, reduce heat to low, cover, and simmer for 40–45 minutes until rice is tender and most liquid is absorbed.
- Toast the Pecans: In a small skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Set aside.
- Sauté Aromatics: In a separate skillet, heat olive oil or butter over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic and cook 1 more minute until fragrant.
- Combine Ingredients: Stir cooked rice into the skillet with onions and garlic. Add cranberries, toasted pecans, thyme, rosemary (if using), salt, and pepper. Mix gently to combine.
- Serve: Transfer to a serving dish, garnish with fresh parsley if desired, and serve warm.