Wild Rice Pilaf

Source: Adapted from Lundberg
Cooking time: 1 1/2 hours


Wild rice is a great alternative to bread stuffing and a wonderful fall/winter side dish. It has a nice, nutty taste that does well with dried fruit, toasted nuts, and savory herbs. This recipe serves 8 to 10 - cut in half for a regular meal.


2 cups
wild rice
6 cups
1 cup
dried cranberries
1 cup
pecans (chopped)
4 tablespoons
yellow onion (diced)
carrots (diced)
apples (diced)
1 tablespoon
white wine
sea salt and pepper to taste
fresh parsley (minced)


Combine wild rice, dried cranberries, and water/broth in a pot with a tight-fitting lid (if using water, add about 2 tsp. salt, or to taste). Bring to a boil and cover with lid. Simmer and cook about 50 minutes, until wild rice is tender.

Toast chopped pecans in large saute pan over medium heat until just lightly browned. Set pecans aside.

Heat butter in a wide skillet and saute onion, carrots, and apples until soft and edges begin to brown. Deglaze pan with splash of white wine or vinegar.

Combine wild rice, toasted pecans, and sauteed ingredients. Check for seasoning. Garnish with parsley and serve warm.