Wild Rice With Cranberries & Pecans Recipe

Name: Wild Rice With Cranberries & Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup wild rice; 3/4 cup medium barley; 1 3/4 cups vegetable broth (or chicken broth); 1/4 teaspoon salt; 2 cups water; 3 tablespoons olive oil; 1 large yellow onion, finely chopped (about 12 oz.); 2 cloves garlic, minced; 2 stalks celery, finely chopped; 1 large carrot, peeled and finely chopped; 1/4 teaspoon salt; 1 tablespoon minced fresh sage; 1 tablespoon fresh thyme leave; 1/2 cup minced parsley; 3/4 cup chopped pecans, toasted; 3/4 cup dried cranberries (the sweetened kind)

Servings: persons

3/4 cup wild rice
3/4 cup medium barley
1 3/4 cups vegetable broth (or chicken broth)
1/4 teaspoon salt
2 cups water
3 tablespoons olive oil
1 large yellow onion, finely chopped (about 12 oz.)
2 cloves garlic, minced
2 stalks celery, finely chopped
1 large carrot, peeled and finely chopped
1/4 teaspoon salt
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leave
1/2 cup minced parsley
3/4 cup chopped pecans, toasted
3/4 cup dried cranberries (the sweetened kind)

1
Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
2
If any liquid is still remaining after the rice is cooked, drain the rice.
3
Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
4
Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
5
Add the sage, thyme and parsley and saute 1 minute more.
6
Remove from heat.
7
Mix in the rice, the pecans and the cranberries.
8
Taste and adjust the salt and pepper to taste.
9
Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
10
You can use all wild rice or all barley.
11
Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
12
You can certainly use it to stuff poultry, though.

417

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: 3/4 cup wild rice, 3/4 cup medium barley, 1 3/4 cups vegetable broth (or chicken broth), 1/4 teaspoon salt, and more.

Yes, Wild Rice With Cranberries & Pecans falls under the Soups & Stews 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 With Cranberries & Pecans

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