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Cranberry Pecan Wild Rice Recipe
Ash Tyrrell

Cranberry Pecan Wild Rice Recipe

I made this cranberry pecan wild rice for a family dinner, and it vanished before the turkey did. The nutty rice, buttery pecans, and sweet chewy cranberries taste like fall in one bowl. I love how the whole pot comes together with just a handful of pantry staples.
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Prep Time 5 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1/4 cup wild rice: Adds a chewy bite and earthy flavor so rinse it well first.
  • 3/4 cup brown rice: A budget-friendly base that softens the strong wild rice taste.
  • 2 tablespoons butter: Gives richness and toasts the grains nicely so use real butter.
  • 1 shallot minced: Brings mild, sweet onion flavor without any harsh bite.
  • 1 clove garlic minced: Adds savory depth, so mince it fresh for the best aroma.
  • 2 1/4 cups chicken broth: Cooks the rice and builds flavor so choose low-sodium.
  • 1/2 cup pecans toasted and chopped: Adds crunch and a warm, buttery taste, so toast them first.
  • 1/4 cup dried cranberries: Brings tart-sweet pops of color and chew to every bite.

Method
 

  1. Place the chopped pecans in a dry skillet over medium heat. Stir them often for about three to four minutes until they smell toasty. Tip them onto a plate right away so they do not burn.
  2. Melt the butter in your saucepan over medium heat. Add the minced shallot and cook for a minute or two. Stir until it turns soft and glossy, but not brown.
  3. Add the wild rice and brown rice to the pot. Stir for about two minutes so every grain gets coated in butter. This quick step gives the pilaf a deeper, nuttier flavor.
  4. Stir in the minced garlic and cook for one more minute. Keep the rice moving so the garlic does not scorch. You should smell a sweet, savory aroma rising from the pot.
  5. Pour in the chicken broth and bring everything to a boil. Cover the pot and turn the heat down to low. Let it simmer for about 35 minutes until most of the liquid is absorbed.
  6. Stir in the dried cranberries and toasted pecans. Cover again and cook about five more minutes until the rice turns fluffy. Turn off the heat and keep the lid on.
  7. Let the pot sit covered for a few minutes. Fluff the rice gently with a fork to separate the grains. Spoon it into a warm bowl and serve right away.

Notes

  • I always toast the pecans separately, because raw pecans taste flat in the finished dish.
  • I rinse the wild rice under cold water, which removes dust and keeps the pilaf clean-tasting.
  • I keep the lid on while it simmers, since peeking lets out steam and slows the cooking.
  • I use low-sodium broth so I can control the salt at the end.
  • I taste the rice at the 35-minute mark, then add a splash of broth if it still feels firm.
  • I let the pot rest covered for five minutes, which gives me noticeably fluffier grains.
  • I like to compare my pot with classics such as the Williams Sonoma wild rice pilaf with dried cranberries and pecans or the Barefoot Contessa wild rice pilaf recipe. Mine keeps the ingredient list short, yet the flavor still feels special.
  • I scale the batch up when guests are coming, because this pecan wild rice pilaf disappears fast and holds its texture well.