Wild rice makes this side feel hearty without being heavy, and the pops of cranberry and crunch of pecans keep every bite interesting.
It’s colorful, festive, and looks fancier than the simple prep suggests.
This one’s a great make-ahead option too.
Cranberry Pecan Wild Rice Pilaf
Servings
4
servings
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Ingredients
1 cup wild rice blend
2 cups vegetable broth
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
2 green onions, thinly sliced
2 tbsp olive oil
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Directions
- Rinse the wild rice and place it in a saucepan with vegetable broth. Bring to a boil, then reduce heat and simmer until tender, about 40–45 minutes.
- Drain any excess liquid. Stir in olive oil, cranberries, pecans, green onions, and parsley.
- Season with salt and pepper and fluff with a fork before serving.
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