pat's Recipe

Wild-Rice Pilaf with Cranberries and Pecans

Category: Rice/grain

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