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Wild rice pilaf keyword-rich alt text: a bowl of wild rice pilaf with cranberries and toasted pecans ready for Thanksgiving

Wild Rice Pilaf with Cranberries and Pecans

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A one pot Thanksgiving pilaf built on a wild rice blend simmered in seasoned broth until the dark grains split open. Dried cranberries plump in the steam while the pot rests, orange zest wakes them up, and toasted pecans go on at the table so they stay crisp. No pork, no second saucepan, and it reheats beautifully the next day.

  • Total Time: 1 hour 10 minutes
  • Yield: About 8 cups 1x

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 1/4 cups)
  • 2 celery stalks, finely diced (about 3/4 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups wild rice blend, rinsed and drained
  • 3 1/4 cups low sodium chicken broth, plus more as needed
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 3/4 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3/4 cup dried cranberries
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 3/4 cup pecan halves, toasted and coarsely chopped
  • 1/4 cup chopped fresh parsley
  • 2 scallions, thinly sliced

Instructions

  1. Rinse the rice blend in a fine mesh strainer under cold water until the water runs mostly clear, then drain well. Toast the pecans in a dry skillet over medium heat for 5 to 6 minutes, until fragrant and a shade darker. Chop coarsely and set aside.
  2. Melt the butter with the olive oil in a Dutch oven over medium heat. Add the onion and celery with a pinch of the salt and cook for 5 to 6 minutes, until soft and sweet with no browning.
  3. Stir in the garlic and cook for 30 seconds. Add the rinsed rice and stir for 1 full minute, until every grain looks glossy and coated.
  4. Pour in the broth and add the bay leaf, thyme, salt and pepper. Bring to a boil, cover with a tight lid, and drop the heat to the lowest simmer.
  5. Simmer for 45 minutes without lifting the lid. Check one grain: it should be tender, with the dark husk split open. If the grains are still firm, add 1/4 cup hot broth, cover again, and simmer 5 to 8 minutes more.
  6. Take the pot off the heat. Scatter the cranberries over the surface, drizzle with the orange juice and sprinkle the zest, then cover and rest for 10 minutes so the cranberries plump in the steam.
  7. Remove the bay leaf. Fluff with a fork, fold in half the pecans and all the parsley, and taste for salt. Serve in a warm bowl topped with the remaining pecans and the scallions.
  • Author: Chef Jordan
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes

Nutrition

  • Serving Size: 1
  • Calories: 265
  • Sugar: 9
  • Sodium: 285
  • Fat: 11
  • Saturated Fat: 3
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 37
  • Fiber: 4
  • Protein: 5
  • Cholesterol: 8

Find it online: https://cookaza.com/wild-rice-pilaf/