↞ recipe box start page
Category: Rice/grain
Prep Time: Cook Time: Total Time:
This dish is best the day it is made but can be prepared a few hours ahead, Let stand at room temperature until you're ready to serve it.
2 Tbsp extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or store bought low-sodium
chicken stock
1/2 cups pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 Tbsp chopped fresh flat-leaf parsley
coarse salt and freshly ground pepper
Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45-50 minutes. Drain any excess liquid. Transfer to a bowl.
While rice cooks, preheat oven to 400. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
serves 6
view more member recipes
Wild-Rice Pilaf with Cranberries and Pecans
view my recipes
print
save
Category: Rice/grain
Prep Time: Cook Time: Total Time:
This dish is best the day it is made but can be prepared a few hours ahead, Let stand at room temperature until you're ready to serve it.
2 Tbsp extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups homemade or store bought low-sodium
chicken stock
1/2 cups pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 Tbsp chopped fresh flat-leaf parsley
coarse salt and freshly ground pepper
Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45-50 minutes. Drain any excess liquid. Transfer to a bowl.
While rice cooks, preheat oven to 400. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Wild Rice Pilaf
by sgre52160
1 box long grain and wild rice mix 1 (4 oz) pkg sliced mixed mushrooms 1 tbsp olive oil 1/4 cup loosely packed fresh parsley leaves, chopped 1/2 tsp grated fresh lemon peel Prepare rice as dire
by sgre52160
1 box long grain and wild rice mix 1 (4 oz) pkg sliced mixed mushrooms 1 tbsp olive oil 1/4 cup loosely packed fresh parsley leaves, chopped 1/2 tsp grated fresh lemon peel Prepare rice as dire
Wild Rice Pilaf A La Bbq
by sgre52160
1 cup sliced fresh mushrooms 2 tbsp butter 2 cups boiling water 1/4 cup dry white wine 1/2 cup regular brown rice and wild rice 1/2 cup chopped onion 1/2 medium yellow pepper, chopped 2 ripe pl
by sgre52160
1 cup sliced fresh mushrooms 2 tbsp butter 2 cups boiling water 1/4 cup dry white wine 1/2 cup regular brown rice and wild rice 1/2 cup chopped onion 1/2 medium yellow pepper, chopped 2 ripe pl
Italian Wild Rice Pilaf
by kathiecooks
2 tsp olive oil 2 cloves garlic, minced 1 small onion, diced 1/2 cup diced celery 1 cup chopped rehydrated sun-dried tomatoes, or 2 plum tomatoes chopped 1 recipe basic wild rice 2 TBSP minc
by kathiecooks
2 tsp olive oil 2 cloves garlic, minced 1 small onion, diced 1/2 cup diced celery 1 cup chopped rehydrated sun-dried tomatoes, or 2 plum tomatoes chopped 1 recipe basic wild rice 2 TBSP minc
Wild Rice - Mushroom Pilaf
by sgre52160
1/3 cup pine nuts or slivered almonds 1 tbsp butter 2 medium shallot, peeled and finely chopped 1/2 lb mushrooms, thinly sliced 1/2 tsp crushed, dried rosemary 1 cup dry sherry or regular-stre
by sgre52160
1/3 cup pine nuts or slivered almonds 1 tbsp butter 2 medium shallot, peeled and finely chopped 1/2 lb mushrooms, thinly sliced 1/2 tsp crushed, dried rosemary 1 cup dry sherry or regular-stre
view more member recipes