Wild Rice Recipe

This Wild Rice recipe is tender and delicious, with cranberries and toasted pecans adding sweet and nutty flavors. This dish makes a great holiday side.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 368kcal

Author Dina

Ingredients

4 Tbsp unsalted butter
3 shallots minced
1 medium carrot
1 stick celery
2 cups wild rice blend
1/2 cup dried cranberries
1/4 tsp dried thyme
1 tsp salt plus more, to taste
1/8 tsp Black pepper
4 cups chicken broth
1/2 cup pecans toasted and coarsely chopped
1/4 cup fresh parsley garnish

US Customary - Metric

Instructions

In a heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium-high heat.
Add 3 minced shallots, 1 stick chopped celery, and 1 diced carrot. Sauté until the shallots become translucent, about 2 to 3 minutes.
Now add 2 cups wild rice blend and stir until the grains are well coated, so about 3 minutes. Then stir in 1/2 cup dried cranberries, 1/4 tsp dried thyme, 1 tsp salt, plus more, to taste, and 1/8 tsp Black pepper. Stir for 1 minute.
Pour in 4 cups of chicken broth and bring the rice to a boil. Then drop the heat to medium-low and let the rice simmer (covered) for about 40-45 minutes.
Once the liquids have been absorbed and the rice is tender, stir in the 1/2 cup chopped toasted pecans and garnish with 1/4 cup freshly chopped parsley (optional).

Nutrition