Wild Rice With Pecans and Cranberries

8 servings
35 min

Thanksgiving, a time to gather with family and friends around the table and stuff ourselves like turkeys with all of our favorite dishes, then watch football, maybe take a walk and do it all over again. As Thanksgiving is almost upon us it is time to start planning. Sides and desserts are the best part of the meal in my opinion. I personally like to have a wide selection of sides, potatoes, salads, multiple vegetable dishes, rolls and more. This year I decided to add wild rice to my dinner as well. It will be the perfect accompaniment to the turkey and other sides and also a delicious side dish all winter long.

The nice thing about this rice dish is that you can add mushrooms, spinach, or other vegetables or a variety of nuts, and dried fruit. Any combination would make a delicious side dish for Thanksgiving or any meal this winter.

Toasted pecans and cranberries add a little crunch and a little tartness to this dish.

Wild rice, chicken or vegetable broth and a few other ingredients combine to make a sweet and savory side.

Wild Rice With Pecans and Cranberries

Recipe details

  • 8  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • 3 Tablespoons olive oil, divided
  • 1 cinnamon stick
  • 1 large clove garlic smashed
  • 2 cups wild rice blend
  • salt & pepper
  • Vegetable or Chicken broth
  • 1 medium onion chopped
  • 1/2 cup dried cranberries
  • 1/2 cup dry white wine
  • 1/2 cup pecans toasted
  • 1 tsp. fresh thyme

Instructions


Heat a large saucepan over medium heat, add 1 tablespoon of oil, then add the cinnamon stick and the smashed garlic clove. Let cook for 1 minute. Stir in the rice and add 1 tablespoon salt and the broth(use the amount listed on the package of rice). Cook the rice per the instructions on the package. Add the cranberries the last 15 minutes of the cooking time.
In another pan, add remaining 2 tablespoons of oil, then the chopped onion and a pinch of salt and pepper, cook covered until onion is browned, about 10 minutes, stir occasionally. Uncover the pan and continue to cook for another 10-15 minutes.
Add the wine and the fresh thyme, simmer and be sure to scrape the bottom of the pan until evaporated. Then fold the onion mixture into the rice, top with pecans and serve.

Tips

  • If you do not want to use traditional wild rice you could use Uncle Ben's Rice and toasted pecans and dried cranberries.
  • Dried cherries can be used in place of cranberries and walnuts in place of pecans.

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