Warm Wild Rice with Cranberries and Pecans
A vibrant wild‑rice pilaf that marries earthy grains with sweet‑tart cranberries, crunchy toasted pecans, and a bright orange‑honey vinaigrette, finished with fresh parsley for a burst of color and flavor.
35 mins
4 servings
Ingredients
- 2 tablespoons Parsley (Fresh)
- 1 cup Wild Rice Blend
- ⅓ cup Dried Cranberries
- ½ teaspoon Kosher Salt
- 1 teaspoon Orange Zest
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil
- ⅓ cup Pecans
- 1 tablespoon Orange (Juice)
- 1 teaspoon Honey
- 2 ½ cups Vegetable Broth
Directions
- Mise en place: rinse the wild rice under cold running water, zest the orange, and portion out all remaining ingredients, keeping them within easy reach.
- Place the 1 cup rinsed wild rice into a medium saucepan, add 2 1/2 cups low‑sodium vegetable broth together with 1/2 tsp kosher salt, then crank the burner to medium‑high until the liquid reaches a vigorous boil.
- When the mixture boils, turn the heat down to low, cover the pot, and let the rice simmer gently for 25‑30 minutes, or until the grains are tender and most of the liquid has been absorbed; drain any surplus if necessary.
- While the rice cooks, warm a small skillet over medium heat, spread 1/3 cup pecans in a thin layer, and toast them, stirring or shaking the pan every so often, for about 3‑4 minutes until they turn fragrant; set them aside to cool.
- In a large bowl, whisk together 2 Tbsp olive oil, 1 Tbsp orange juice, 1 tsp orange zest, 1 tsp honey, and a pinch of black pepper until the dressing emulsifies.
- Fluff the hot rice with a fork, transfer it to the bowl with the dressing, add 1/3 cup dried cranberries and the toasted pecans, then toss everything until the grains are evenly coated.
- Taste and, if needed, sprinkle a little extra salt, fold in 2 Tbsp chopped parsley, and serve the pilaf while warm.
