Description
A nutritious and flavorful pilaf made with wild rice, cranberries, and pecans. Perfect as a side dish or light meal.
Ingredients
Scale
- 1 cup wild rice
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Rinse the wild rice under cold water until the water runs clear.
- In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and has absorbed most of the liquid.
- While the rice is cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
- Add the minced garlic to the skillet and cook for another 1-2 minutes.
- Stir in the dried cranberries and chopped pecans, cooking for 2-3 minutes to lightly toast.
- Fluff the cooked wild rice with a fork and add it to the skillet with the onion, garlic, cranberries, and pecans. Mix well and season with salt and pepper to taste.
- Garnish with fresh chopped parsley before serving.
Notes
For added flavor, you can substitute chicken broth for vegetable broth if not vegetarian. This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 250 kcal
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 40g
- Protein: 5g