Saturday, November 12, 2022

Holiday Wild Rice Pilaf With Cranberries And Pecans

This Holiday Wild Rice Pilaf is a perfect side dish for your holiday feast. The wild rice blend, studded with chopped pecans and dried cranberries, is an oil free, easy, one pot dish. It will be a hit at your next dinner party!

 Course Side Dish

 Cuisine American

 Prep Time 15 minutes

 Cook Time 40 minutes

 Total Time 1 hour

 Servings 6

 Calories 223.6kcal

 Author Teresa Sklenicka


  • 1 cup wild rice blend
  • 2 cups vegetable broth
  • ½ onion diced
  • 2 stalks celery diced
  • 1 carrot grated
  • 4 garlic cloves
  • 1 teaspoon sage
  • ½ teaspoon thyme
  • ½ teaspoon poultry seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chopped pecans
  • ½ cup dried cranberries


  1. Rinse the rice well, until the rinse water is clear. Drain it well in a fine mesh strainer.
  2. In a 1 quart saucepan, sauté the onions and celery until the onion is translucent. Add small amounts of water or broth to deglaze the pan, if the vegetables start to stick.
  3. Add the carrots and garlic, and sauté for about one more minute, until the garlic is fragrant.
  4. Stir in the rice, broth, herbs and seasonings. Bring the mixture to a boil, then cover and simmer for 40 minutes.
  5. Remove the pot from the burner, lift the lid, and cover the pot with a clean kitchen towel. Then replace the lid over the towel. Let the rice stand for about 10 minutes. The towel will absorb the excess moisture.
  6. After 10 minutes, fluff the rice with a fork, and add in the chopped pecans and dried cranberries.

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