Wild Rice Pilaf With Pecans And Cranberries Recipe

Name: Wild Rice Pilaf With Pecans And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken or vegetable stock; 2 Tbs. unsalted butter; 1 Tbs. canola or grapeseed oil; 3 large shallots, minced; 1 cups wild rice; 1 cup short-grain brown; rice; 1/2 cup dried cranberries; 1 bay leaf; 2 fresh thyme sprigs or 1/4 tsp. dried thyme,; crumbled; 1/2 tsp. fine sea salt, plus more, to taste; 1/8 tsp. freshly ground white pepper, plus; more, to taste; 1/2 cup pecans, toasted and coarsely chopped; 1/4 cup minced fresh flat-leaf parsley

Servings: persons

4 cups chicken or vegetable stock
2 Tbs. unsalted butter
1 Tbs. canola or grapeseed oil
3 large shallots, minced
1 cups wild rice
1 cup short-grain brown
rice
1/2 cup dried cranberries
1 bay leaf
2 fresh thyme sprigs or 1/4 tsp. dried thyme,
crumbled
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground white pepper, plus
more, to taste
1/2 cup pecans, toasted and coarsely chopped
1/4 cup minced fresh flat-leaf parsley

1
Preheat an oven to 375u00b0F. In a saucepan over medium-low heat, bring the stock to a simmer.
2
In a heavy 2-qt. flameproof casserole over medium heat, melt the butter with the oil. Add the shallots and saute until translucent, 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the simmering stock, dried cranberries, bay leaf, thyme, the 1/2 tsp. sea salt and the 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes.
3
Remove from the oven. Remove and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the pecans and parsley. Serve hot or warm.
4
Adapted from Williams-Sonoma Collection Series, Christmas, by Carolyn Miller (Simon & Schuster, 2003).

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups chicken or vegetable stock, 2 Tbs. unsalted butter, 1 Tbs. canola or grapeseed oil, 3 large shallots, minced, and more.

Yes, Wild Rice Pilaf With Pecans And Cranberries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Rice Pilaf With Pecans And Cranberries

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