Cozy Wild Rice Pilaf with Cranberries and Pecans

Hey there, friend! Today, we’re talking about Wild Rice Pilaf with Cranberries and Pecans—a dish that’s both cozy and elegant. This recipe is one of my go-to sides for family dinners and holiday gatherings alike. Why? Because it’s packed with nutty goodness, bright pops of cranberry sweetness, and just the right amount of crunch from those toasted pecans. It’s a warm hug of flavor on your plate, and I know you’re going to love it!

If you’re looking to wow with a simple but stunning side dish, this pilaf is calling your name!

Why You’ll Love This Recipe

• Versatile: Perfect as a holiday side but simple enough for weeknight dinners.
• Flavor-Packed: The combination of earthy wild rice, sweet cranberries, and nutty pecans is unbeatable.
• Make-Ahead Friendly: It reheats beautifully, so you can prepare it in advance.

Ingredients Breakdown

• Wild Rice: The star of the show! Its nutty, chewy texture makes this dish irresistibly hearty.
• Dried Cranberries: For a delightful pop of sweetness. Swap with raisins if you prefer.
• Pecans: Toasted for extra nuttiness. Walnuts work well here, too.
• Onion: Adds depth and savory balance to the dish.
• Chicken or Vegetable Stock: The key to infusing the rice with maximum flavor. Water can be a backup, but stock really takes this up a notch.
• Butter or Olive Oil: For sautéing and adding richness.
• Fresh Thyme: Adds a subtle herby note. Dried thyme works as a substitute in a pinch.

Pro Tips:

• Rinse your wild rice thoroughly before cooking to remove any excess starch.
• If you’re short on time, you can use a wild rice blend for quicker cooking—but the flavor of 100% wild rice is worth it!

Step-by-Step Instructions

1. Prep your ingredients: Rinse the wild rice under running water and drain it well. Dice your onion and gather the rest of your ingredients—mise en place makes everything easier!
2. Toast the pecans: In a dry skillet over medium heat, toast the pecans for 2-3 minutes until fragrant. Set aside.
3. Sauté the onion: In a medium-sized pot, heat 2 tablespoons of butter (or olive oil) over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
4. Add the rice and thyme: Stir in the rinsed wild rice and fresh thyme. Toast the rice lightly for 1-2 minutes to enhance its nutty flavor.
5. Add the stock: Pour in the chicken or vegetable stock. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
6. Finish the pilaf: Remove the thyme sprigs (if using fresh). Stir in the dried cranberries and toasted pecans. Taste and adjust seasoning with salt and pepper if needed.

Chef’s Tips and Tricks

• Feeling fancy? Add a sprinkle of chopped fresh parsley or a handful of pomegranate seeds for an extra festive touch.
• To save time on busy days, cook the rice a day ahead and assemble the pilaf just before serving.
• For a vegan version, use olive oil instead of butter and vegetable stock.

Recipe Variations and Serving Suggestions

• Go vegan: Skip the butter and use vegetable stock for a fully plant-based dish.
• Spice it up: Add a pinch of cinnamon or nutmeg for a warm, fall-inspired flavor profile.
• Pair it with: This dish complements roasted turkey, grilled chicken, or even a hearty mushroom main course beautifully.

FAQs

• Can I freeze it? Yes! Let the pilaf cool completely and store it in an airtight container for up to 3 months. Reheat gently on the stovetop or in the microwave.
• How long does it keep? Store leftovers in the refrigerator for up to 4 days.
• Can I use other nuts? Absolutely! Walnuts or slivered almonds make great substitutes for pecans.

Wild Rice Pilaf with Cranberries and Pecans

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Servings: 6

Ingredients:

• 1 cup wild rice
• 2 cups chicken or vegetable stock
• 1 small onion, diced
• 2 tablespoons butter or olive oil
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 2-3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste

Instructions:

1. Rinse the wild rice under cold water and set aside.
2. In a medium pot, heat butter or olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
3. Add the wild rice and thyme. Stir and cook for 1-2 minutes to toast the rice lightly.
4. Pour in the stock, bring to a boil, then reduce to a simmer. Cover and cook for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
5. Stir in the cranberries and toasted pecans. Season with salt and pepper to taste.
6. Serve warm and enjoy!

And that’s it! I hope this Wild Rice Pilaf with Cranberries and Pecans becomes a new favorite at your table. If you give it a try, let me know what you think in the comments or tag your photos with #TheKitchensAid—I’d love to see your creations!