Wild Rice Pilaf with Cranberries and Pecans
Ingredients
- 1 1/2 cups wild rice blend rinsed
- 3 cups chicken or vegetable stock
- 2 tablespoons unsalted butter
- 1 small onion diced
- 2 celery stalks diced
- 2/3 cup dried cranberries
- 2/3 cup pecans chopped
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt plus more to taste
- Black pepper to taste
Instructions
- Melt the butter in a medium saucepan over medium heat and add the onion and celery.
- Cook 5 to 6 minutes, stirring occasionally, until softened and translucent.
- Add the rinsed wild rice and stir to coat in the butter for 1 minute.
- Pour in the stock and 1/2 teaspoon salt, bring to a boil, then reduce to a low simmer and cover.
- Cook 40 to 45 minutes, until the rice is tender and has split open, with most of the liquid absorbed; drain off any excess.
- Remove from the heat, stir in the dried cranberries, cover and let stand 5 minutes so they plump in the residual heat.
- Meanwhile, toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until fragrant.
- Fold the toasted pecans and parsley into the rice, season with salt and pepper, and serve warm.
Good to Know
This keeps well in the fridge for up to 2 days; reheat covered with a splash more stock, stirring halfway, so it does not dry out.