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Wild Rice Pilaf with Cranberries and Pecans Recipe

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This recipe for Wild Rice Pilaf with Cranberries and Pecans is from Our Combined Culinary Genius Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T extra-virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 c wild rice
3 c homemade or store-bought low-sodium chicken stock
½ c pecans
¼ c dried cranberries
¼ c golden raisins, coarsely chopped
2 T chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Directions:
Directions:
Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.

While rice cooks, preheat oven to 400º. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.

Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

 

 

 

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