Wild Rice With Cranberries And Toasted Pecans

Name: Wild Rice With Cranberries And Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dried Cranberries; 1-1/2 cup Toasted Chopped Pecans; 2 Tablespoons Butter; 1 cup Diced Carrot; 1/2 cups Diced Onion; 1 cup Diced Celery; 1 whole Granny Smith Apple, Peeled And Chopped; 1/2 cups Chicken Stock; 6 cups Cooked Wild Rice; 1/2 cups Minced Fresh Parsley; Salt And Pepper, to taste

Servings: persons

1
Put dried cranberries in a small bowl. Cover them with some hot water and put it to the side.
2
Heat up a large non-stick skillet over medium heat. Put pecans in the pan to toast them, 3-4 minutes is all it should take. When they are heated through and their fragrance is released, put them on a plate to save for later.
3
Melt butter in the skillet you used for the pecans. Add minced carrot, onion and celery. Cook for 10 minutes. Then add peeled and chopped Granny Smith apple. Cook for another 5 - 10 minutes, or until the apples are soft. Season with salt and pepper. Pour in chicken stock, stir, and allow to reduce for 3 - 4 minutes.
4
Drain the cranberries, and add them to the skillet. Stir to combine and heat through. Remove from heat, and mix with rice. Add in the toasted pecans and chopped fresh parsley.

1341

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 cup Dried Cranberries, 1-1/2 cup Toasted Chopped Pecans, 2 Tablespoons Butter, 1 cup Diced Carrot, and more.

Yes, Wild Rice With Cranberries And Toasted Pecans 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.

That's it — enjoy your meal!

Wild Rice With Cranberries And Toasted Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions